Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Soup! This delightful recipe transforms the classic flavors of chicken pot pie into a warm and hearty soup that’s perfect for chilly evenings or family gatherings. Made with tender chicken, fresh vegetables, and a creamy broth, each spoonful offers a satisfying blend of flavors that will warm your heart. Whether you opt for the instant pot, crockpot, or stovetop method, this easy-to-make dish is not only delicious but also packed with healthy ingredients. Enjoy it as a quick weeknight dinner or cozy weekend meal, and savor the comforting essence of home.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup diced celery
- 1 cup sliced carrots
- 1 cup chopped onion
- 2 cups Yukon gold potatoes (peeled and cut)
- 3 cups low-sodium chicken broth
- 1/2 cup milk (of choice)
Instructions
- In your chosen pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add celery and carrots; cook for about five minutes until slightly softened.
- Stir in chicken breasts, broth, black pepper, salt, parsley, basil, and rosemary. Bring to a boil then reduce heat to simmer for about 20 minutes.
- Remove chicken, chop into bite-sized pieces, and return to pot along with Yukon gold potatoes.
- Simmer for an additional 10 minutes until potatoes are fork-tender. Stir in milk to achieve desired creaminess.
- Taste and adjust seasoning if necessary before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop/Instant Pot/Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg