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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Chicken Pot Pie Soup is a delightful and comforting dish that brings the classic flavors of chicken pot pie into a creamy soup form. This recipe is designed for busy weeknights, allowing you to whip up a hearty meal in just under an hour. Filled with tender chicken, fresh vegetables, and a rich broth, this soup is perfect for family dinners or cozy gatherings with friends. Plus, it offers flexible cooking methods—whether you prefer the instant pot, crockpot, or stovetop, you can enjoy this nourishing bowl of goodness anytime.

Ingredients

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  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 cup celery (diced)
  • 1 cup carrot (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; sauté diced onion and minced garlic until soft.
  2. Add chicken breasts and cook until lightly browned on both sides; then remove the chicken.
  3. Combine celery, carrots, potatoes, spices, and broth in the same pot; stir well.
  4. Return the chicken to the pot; bring to a boil then reduce heat and simmer for 30 minutes.
  5. Mash one cup of cooked potatoes before returning them to the soup along with milk for creaminess.
  6. Serve garnished with fresh parsley.

Nutrition

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