Chicken Pot Pie Soup
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless
skinless chicken breasts, about 2 larger 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
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth
or bone broth- low sodium!
- 1/4 teaspoon dried basil
- 3 tablespoons parsley
for garnish
- 1/2 cup milk of choice
almond milk, whole milk, any milk will work
Directions
- 1
Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
- 2
Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
- 3
Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent.
Chicken Pot Pie Soup
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About this Recipe
Craving the ultimate comfort of chicken pot pie but looking for a healthier, quicker option? This Chicken Pot Pie Soup delivers all the heartwarming flavors in just 30 minutes, perfect for a cozy weeknight.
This recipe transforms classic comfort into a nourishing, healthy meal, suitable for paleo and Whole30 diets, all while coming together rapidly. Its genius lies in its flexibility—you can whip it up in an Instant Pot, Crockpot, or on the stove, making healthy eating effortless.
Prepare for a bowl of pure, wholesome comfort. You'll find tender chicken, sweet carrots, crisp celery, and earthy potatoes swimming in a rich, flavorful broth, all brought together by a creamy, satisfying texture without heavy cream. It's a healthy take on a beloved classic, offering hearty sustenance and a delightful warmth that makes any meal feel special, and it's surprisingly easy to achieve in just 30 minutes. This soup features succulent chicken breast alongside a medley of diced celery, thinly sliced carrots, and finely chopped onion, all seasoned perfectly.
This versatile soup welcomes your pantry preferences. Feel free to use bone broth instead of chicken broth for an even richer base, or swap almond milk for whole milk—any milk of choice will work beautifully to achieve that creamy finish. You can also adjust the amount of dried herbs like parsley and basil to your liking, ensuring the flavor profile is exactly what you crave.
Perfect for a comforting weeknight dinner, this soup is a standalone satisfying meal. Garnish generously with fresh parsley for a vibrant finish that makes every bowl inviting.