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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Warm up with a bowl of Chicken Pot Pie Soup, a comforting dish that perfectly blends hearty flavors with wholesome ingredients. This easy-to-make soup is ideal for chilly evenings, providing a cozy meal that the whole family will love. With tender chunks of chicken, vibrant vegetables, and creamy goodness, this delightful recipe comes together quickly in your Instant Pot, slow cooker, or on the stove. Whether you’re enjoying it as a quick weeknight dinner or prepping it ahead for busy days, Chicken Pot Pie Soup is sure to become a staple in your kitchen.

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)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 3 cups chicken broth
  • 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 a pot over medium heat. Sauté celery, carrots, and onion for about 5-7 minutes until softened.
  2. Add chicken breasts and minced garlic; cook until chicken is no longer pink (about 5 minutes per side).
  3. Pour in chicken broth and add both types of potatoes along with spices. Bring to a boil then reduce to a simmer.
  4. Let simmer uncovered for 20-25 minutes until tender. Remove quartered potatoes if added.
  5. Stir in milk and adjust seasoning before serving hot, garnished with fresh parsley.

Nutrition

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