Description
Chicken Pot Pie Soup is a heartwarming dish that brings the comforting flavors of traditional chicken pot pie to a creamy, satisfying soup. With its rich blend of tender chicken, hearty vegetables, and aromatic herbs, this easy-to-make soup is perfect for cozy evenings or gatherings with friends and family. In just about 20 minutes of prep time, you can create a wholesome meal that’s both nutritious and delicious. Enjoy it with bread bowls, fresh herbs, or your favorite crackers for an enhanced dining experience.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery (diced)
- 1 cup carrots (sliced)
- 1 cup onion (finely chopped)
- 3 cups low-sodium chicken broth
- 2 cups Yukon gold potatoes (peeled and diced)
- Seasonings: black pepper, salt, dried parsley, basil, rosemary
- ½ cup milk (of choice)
Instructions
- Gather and chop all ingredients: celery, carrots, onions, garlic, and potatoes.
- In an instant pot or large pot over medium heat, add olive oil. Sauté onions, carrots, celery, and garlic for about 5 minutes until softened.
- Add chicken breasts and cook until lightly browned on both sides.
- Mix in diced potatoes, chicken broth, and seasonings; stir well to combine.
- If using an instant pot, seal lid and cook on high pressure for 10 minutes. For crockpot: cook on low for 6 hours or high for 3 hours. On the stove: bring to a boil then simmer for about 30 minutes.
- Shred cooked chicken with two forks and return to the soup along with milk. Stir well and serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop/Instant Pot/Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg