Description
Chicken Pot Pie Soup is a comforting and hearty dish that takes the beloved flavors of traditional chicken pot pie and transforms them into a warm, creamy soup. Perfect for chilly evenings or family gatherings, this recipe is not only easy to prepare but also packed with nutritious ingredients. With options to cook in an Instant Pot, crockpot, or on the stovetop, you can enjoy this delightful meal no matter your kitchen setup. Each spoonful offers a satisfying blend of tender chicken, fresh vegetables, and aromatic herbs that will surely warm your heart and satisfy your cravings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery (diced)
- 1 cup carrots (sliced)
- 1 cup onion (chopped)
- 2 cups Yukon Gold potatoes (peeled and diced)
- 3 cups low-sodium chicken broth
- 1/2 cup milk of choice
- Seasonings: salt, pepper, dried parsley, basil, rosemary
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent; add garlic and cook until fragrant.
- Stir in celery and carrots; cook for about 5 minutes. Add chicken breasts and seasonings.
- Pour in chicken broth and add diced potatoes. Bring to a boil then reduce heat to simmer.
- Cook for 20-25 minutes until chicken is cooked through. If using an Instant Pot, set it to high pressure for 10 minutes.
- Shred the cooked chicken and return it to the pot. Stir in milk for creaminess.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop/Instant Pot/Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg