Chicken Pot Pie Soup
Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove - this yummy soup is easy to make & healthy!
Ingredients
- 2 tablespoonsolive oil
- 1 lbboneless, skinless chicken breasts (about 2 larger breasts)
- 1 cupcelery (diced)
- 1 cupcarrot (cut in 1/4 inch thick small circles)
- 1 cuponion (finely chopped)
- ½ tablespoongarlic (finely minced)
- 2 cupsyukon gold potatoes (peeled+ cut into 1 inch pieces)
- 1 cupyukon gold potatoes (peeled+ cut into quarters so that you can remove them at the end)
- ¼ teaspoonblack pepper
- ¼ teaspoonsalt
- ¼ teaspoondried parsley
- 3 cupschicken broth (or bone broth- low sodium!)
- ¼ teaspoondried basil
- ¼ teaspoondried rosemary
- 1 tablespoonfresh parsley (for garnish)
- ½ cupmilk of choice (almond milk, whole milk, any milk will work)
Directions
Instant pot instructions
- 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
Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
- 3
Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth.
- 4
Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Once the soup cooks, allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
- 5
Remove the large potato pieces + chicken.
- 6
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot,
- 7
Place chicken on a cutting board and shred. Put the chicken back into the pot.
- 8
Stir together until combined and smooth. Garnish with parsley and serve.
Crockpot instructions
- 1
Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and parsley. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
- 2
Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover + set to low for 6 hours.
- 3
Once cooked, remove the large potato pieces + chicken breasts.
- 4
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
- 5
Place chicken on a cutting board and shred. Put the chicken back into the pot.
- 6
Stir everything together until combined and smooth. Garnish with parsley and serve.
Stovetop instructions
- 1
Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
- 2
Add raw chicken, potatoes and chicken broth in the pot. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
- 3
Once cooked, remove the large potato pieces + chicken breasts.
- 4
Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
- 5
Place chicken on a cutting board and shred. Put the chicken back into the pot.
- 6
Stir everything together until combined and smooth. Garnish with parsley and serve.