Description
Chicken Pot Pie Soup is a warm, comforting dish that brings all the classic flavors of chicken pot pie into a creamy, hearty soup. This delightful recipe features tender chicken, vibrant vegetables, and a rich broth, making it perfect for chilly evenings or cozy gatherings. Whether you prepare it in an Instant Pot, crockpot, or on the stovetop, this soup is quick and easy to make, taking just around 50 minutes from start to finish. With nutritious ingredients and versatile cooking methods, it’s a family-friendly meal that satisfies everyone’s cravings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup diced celery
- 1 cup sliced carrots
- 1 cup finely chopped onion
- 1/2 tablespoon minced garlic
- 2 cups diced Yukon gold potatoes
- 3 cups low-sodium chicken broth
- black pepper
- salt
- dried parsley
- basil
- rosemary
- 1/2 cup milk (of choice)
Instructions
- In your Instant Pot or large pot, heat olive oil over medium heat. Add celery, carrots, and onions; sauté until soft (about 5 minutes).
- Add chicken breasts and minced garlic; cook until lightly browned on both sides. Season with spices.
- Pour in chicken broth and add diced potatoes. Stir well. If using an Instant Pot, seal and cook on high pressure for 10 minutes.
- Release pressure carefully if using an Instant Pot. Remove chicken breasts to shred with forks and return to the soup along with milk. Stir until combined.
- Serve hot and enjoy your Chicken Pot Pie Soup!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop/Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg