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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.1 from 22 reviews

This Chicken Pot Pie Soup is a comforting and creamy soup that captures the flavors of classic chicken pot pie without the crust. It features tender chicken, hearty potatoes, and fresh vegetables in a savory broth, thickened with blended potatoes and milk for a creamy texture. Perfect for a cozy meal, this soup can be easily prepared using an Instant Pot, crockpot, or stovetop.

Ingredients

Scale

Proteins

  • 1 lb boneless, skinless chicken breasts (about 2 larger breasts)

Vegetables

  • 1 cup celery (diced)
  • 1 cup carrot (cut into 1/4 inch thick small circles)
  • 1 cup onion (finely chopped)
  • 1/2 tablespoon garlic (finely minced)
  • 2 cups Yukon gold potatoes (peeled and cut into 1 inch pieces)
  • 1 cup Yukon gold potatoes (peeled and cut into quarters for blending)

Liquids

  • 3 cups chicken broth or bone broth (low sodium preferred)
  • 1/2 cup milk of choice (almond milk, whole milk, or any milk)
  • 2 tablespoons olive oil

Spices and Herbs

  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon fresh parsley (for garnish)

Instructions

  1. Prepare and Sauté Vegetables: Heat olive oil in your cooking vessel (Instant Pot on sauté mode, skillet for crockpot prep, or large pot for stovetop). Add diced celery, carrots, onions, minced garlic, salt, black pepper, dried parsley, basil, and rosemary. Sauté for about 2 minutes until the vegetables are slightly translucent, releasing their flavors.
  2. Brown Chicken (Instant Pot only): For the Instant Pot method, sear the chicken breasts on each side for about 2 minutes to lightly brown. Remove and set aside. This step is optional if using crockpot or stovetop.
  3. Add Potatoes and Chicken: Stir in the small cut Yukon gold potatoes with the sautéed vegetables. Place the chicken breasts on top, then layer the large potato quarters over the chicken.
  4. Cook Soup: Pour 3 cups of low sodium chicken broth over the ingredients. For Instant Pot, seal the lid and cook on high pressure for 9 minutes, then allow a 5-minute natural pressure release before manually releasing remaining pressure. For crockpot, layer the raw chicken, vegetables, and potatoes with broth, cover, and cook on low for 6 hours. For stovetop, bring the covered pot to a boil, then reduce heat and simmer on medium for 30 minutes.
  5. Remove Chicken and Large Potatoes: Once cooking is complete, remove the chicken breasts and the large potato quarters from the pot. Set aside the chicken for shredding.
  6. Blend Potatoes and Milk: Place the removed large potato quarters, 1/2 cup of broth from the pot, and milk of choice into a blender. Blend until smooth and creamy. Pour this mixture back into the pot and stir to combine.
  7. Shred Chicken and Finish Soup: Shred the cooked chicken on a cutting board using forks or hands, then add it back into the pot. Stir thoroughly to incorporate everything evenly.
  8. Garnish and Serve: Ladle the warm soup into bowls and garnish with fresh parsley. Serve immediately for a comforting and delicious meal.

Notes

  • Using low sodium broth helps control the salt content and enhances the overall flavor.
  • The blended potatoes and milk create a natural creaminess without needing heavy cream or flour.
  • You can substitute almond milk or any plant-based milk for a dairy-free version.
  • Lightly searing the chicken in the Instant Pot adds flavor but is optional.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
  • For thicker soup, blend more potatoes or reduce the broth slightly before adding milk.

Nutrition

Keywords: chicken pot pie soup, creamy chicken soup, Instant Pot chicken pot pie, crockpot chicken soup, comfort food soup, easy chicken soup

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