Description
Chicken Pot Pie Soup is a heartwarming dish that brings together the beloved flavors of classic chicken pot pie in a deliciously creamy soup form. Perfect for chilly evenings or family gatherings, this recipe is quick and easy to prepare, making it ideal for busy weeknights. With options for stovetop, Instant Pot, or slow cooker preparation, you can enjoy this comforting meal any way you prefer. Packed with lean chicken, hearty vegetables, and aromatic herbs, this soup not only satisfies your cravings but also offers a healthier twist on a traditional favorite. Each spoonful is a delightful blend of flavors that will have everyone asking for seconds!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced celery
- 1 cup chopped carrots
- 1 cup finely chopped onion
- 1/2 tablespoon minced garlic
- 1 lb boneless, skinless chicken breasts
- 2 cups peeled and cubed Yukon gold potatoes
- 3 cups low-sodium chicken broth
- black pepper, salt, dried parsley, basil, rosemary
- 1/2 cup milk of choice
Instructions
- In your Instant Pot or large pot, heat olive oil over medium heat. Sauté celery, carrots, onion, and garlic until softened (about 5-7 minutes).
- Add chicken breasts and pour in chicken broth along with seasonings; stir to combine.
- Incorporate both types of Yukon gold potatoes into the pot.
- For Instant Pot: Secure lid and cook on manual mode for 15 minutes. For slow cooker: Cook on low for 6-8 hours. For stovetop: Bring to a boil then simmer for about 30 minutes.
- Remove chicken once cooked; shred using two forks and return to the soup. Stir in milk for added creaminess.
- Serve hot with fresh parsley as garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop/Instant Pot/Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg