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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Chicken Pot Pie Soup is a heartwarming twist on the beloved classic, combining all the comforting flavors of chicken pot pie into a creamy, satisfying soup. Perfect for busy weeknights or cozy gatherings, this recipe can be easily prepared in an instant pot, crockpot, or on the stovetop. With fresh ingredients and a rich texture, this Chicken Pot Pie Soup is destined to become a staple in your kitchen. Enjoy it with crusty bread, biscuit crumbles, or even in a bread bowl for an elevated experience.

Ingredients

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  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 cup celery (diced)
  • 1 cup carrots (cut in 1/4 inch thick small circles)
  • 1 cup onion (finely chopped)
  • 1/2 tablespoon garlic (finely minced)
  • 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
  • 1 cup yukon gold potatoes (peeled + cut into quarters so that you can remove them at the end)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 3 cups chicken broth (or bone broth – low sodium!)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon fresh parsley (for garnish)
  • 1/2 cup milk of choice (almond milk, whole milk, any milk will work)

Instructions

  1. Heat olive oil in your chosen pot over medium heat. Saut chopped onion, celery, carrot, and garlic until soft (5-7 minutes).
  2. Add chicken breasts and stir to combine.
  3. Pour in chicken broth and add Yukon Gold potatoes along with spices. Mix well.
  4. For stovetop: Bring to boil, reduce heat and simmer for 30 minutes until chicken is cooked through. For instant pot: Seal lid and cook on high pressure for 10 minutes. For crockpot: Cook on low for 6 hours.
  5. Shred cooked chicken using two forks and return it to the soup.
  6. Stir in milk for creaminess, adjust seasoning if needed, and garnish with fresh parsley before serving.

Nutrition

Find it online: https://recipeelite.com/chicken-pot-pie-soup/