Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken breasts (about 2 larger breasts); 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; 3 cups chicken broth or bone broth, low sodium; 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; 1/2 cup milk of choice (almond milk, whole milk, or any milk)

Ingredients

2 tablespoons olive oil

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

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)

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon dried parsley

3 cups chicken broth (or bone broth, low sodium preferred)

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, or any milk)

Instructions

Step 1: Heat olive oil and lightly sear chicken breasts on each side for about 2 minutes. Remove and set aside (chicken will not be fully cooked).

Step 2: Sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until vegetables are slightly translucent. Add the small cut potatoes and stir.

Step 3: Place chicken breasts on top of the vegetable and potato mixture, then add the large quartered potatoes on top. Pour in chicken broth.

Step 4: For Instant Pot: Seal and cook on high pressure for 9 minutes, then natural release for 5 minutes before manually releasing remaining pressure.

Step 5: Remove large potato pieces and chicken from the pot.

Step 6: Blend large potato quarters, milk, and 1/2 cup of broth from the pot until smooth, then add mixture back into the pot.

Step 7: Shred the chicken on a cutting board and return it to the pot.

Step 8: Stir everything together until smooth and combined. Garnish with fresh parsley and serve.

Step 9: For crockpot: Optionally sauté vegetables and spices, then layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth and cook on low for 6 hours before following steps 5-8.

Step 10: For stovetop: Sauté vegetables and spices, add raw chicken, potatoes, and broth. Bring to a boil, then simmer covered for 30 minutes. Follow steps 5-8 to finish.

Tips & Variations

Sautéing the vegetables before slow cooking enhances their flavor, but you can skip this step for convenience.

Use bone broth for a richer taste and added nutrients.

Substitute potatoes with cauliflower for a lower-carb version.

Add frozen peas or corn for extra color and sweetness.

For a thicker soup, blend more potatoes or reduce the amount of broth slightly.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can add cooked, shredded chicken after the vegetables and potatoes have cooked. Just reduce the cooking time accordingly to avoid overcooking the vegetables.

Can this soup be frozen?

Yes, chicken pot pie soup freezes well. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.