Chicken Pot Pie Soup
Healthy Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove - this yummy soup is paleo, whole30 and SO delicious!
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.