Welcome to this delightful Chicken Pot Pie Soup recipe! Whether you’re using an Instant Pot, Crockpot, or stovetop, this dish is a cozy, easy-to-make meal that’s perfect for chilly days. Packed with chicken, hearty vegetables, and creamy potatoes, this soup is a lighter spin on the classic chicken pot pie but still delivers all the comfort and flavors you crave. Let’s dive into making this wonderful Chicken Pot Pie Soup recipe!
Introduction
Chicken Pot Pie Soup is a delightful twist on the classic comfort dish, Chicken Pot Pie. Originating from American cuisine, this soup is a deconstructed version of the pot pie but with all the creamy, savory goodness in a bowl. It’s an ideal dish for busy weeknights or lazy Sundays, giving you that homestyle taste without the hassle of making a crust. Perfect for cozying up on a cold day, this soup is a must-try for lovers of comfort food, chicken soups, and hearty stews.
Ingredients for Chicken Pot Pie Soup
Here’s everything you need to make this cozy and creamy Chicken Pot Pie Soup:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup celery, diced
- 1 cup carrots, sliced into ¼-inch thick circles
- 1 cup onion, finely chopped
- ½ tablespoon garlic, minced
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon gold potatoes, peeled and quartered (for blending)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- 3 cups chicken broth (or low-sodium bone broth)
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- ½ cup milk of your choice (almond, whole, etc.)
Optional substitutions:
- Replace chicken breasts with thighs for a richer flavor.
- Substitute milk with a dairy-free option like almond or coconut milk to make this dish dairy-free.
How to Make Chicken Pot Pie Soup – Step by Step
Instant Pot Instructions:
Step 1: Set the Instant Pot to sauté mode and heat the olive oil. Lightly sear the chicken breasts for about 2 minutes on each side. Remove and set aside.
Step 2: Add celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until slightly translucent.
Step 3: Stir in the small potato pieces and place the chicken breasts on top. Add the large potato quarters and pour in the chicken broth.
Step 4: Seal the Instant Pot and cook on high pressure for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release the remaining pressure.
Step 5: Remove the chicken and large potato pieces. Blend the large potatoes with ½ cup of broth and the milk until smooth. Shred the chicken and return both the potato mixture and chicken to the pot. Stir and serve.
Crockpot Instructions:
Step 1: In a skillet, heat olive oil and sauté the celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.
Step 2: Layer raw chicken, sautéed vegetables, and potatoes in the Crockpot. Pour in the chicken broth, cover, and cook on low for 6 hours.
Step 3: After cooking, remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth.
Step 4: Shred the chicken and return to the Crockpot with the potato mixture. Stir everything together and serve.
Stovetop Instructions:
Step 1: Heat olive oil in a large pot and sauté celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.
Step 2: Add the chicken, potatoes, and broth. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
Step 3: Remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth.
Step 4: Shred the chicken, return it to the pot, and mix everything together. Serve hot with a parsley garnish.
Helpful Tips for Chicken Pot Pie Soup
- Use fresh herbs: Fresh parsley and rosemary can enhance the flavor and aroma of this dish.
- Blend smoothly: Make sure the large potatoes blend into a smooth, creamy mixture for the best texture.
- Adjust consistency: If you prefer a thicker soup, reduce the broth or add a slurry of flour and water.
Cooking Tips for the Best Chicken Pot Pie Soup
- Best Chicken Pot Pie Soup hacks: For extra richness, add a splash of heavy cream or half-and-half.
- Cooking techniques: Sear the chicken before adding it to the pot for a more robust flavor.
Serving Suggestions for Chicken Pot Pie Soup
Pair this creamy soup with:
- Freshly baked bread or dinner rolls.
- A light side salad dressed with a lemon vinaigrette to balance the richness.
- A cold glass of white wine like Chardonnay or a hot cup of herbal tea.
Nutritional Information for Chicken Pot Pie Soup (per serving)
- Calories: 340
- Fat: 10g
- Carbs: 35g
- Protein: 30g
- Fiber: 4g
- Vitamin A: 80% of the daily value
- Vitamin C: 45% of the daily value
Storage and Leftovers for Chicken Pot Pie Soup
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheating: Reheat on the stove over medium heat, adding a splash of broth if the soup has thickened too much.
Frequently Asked Questions (FAQs) for Chicken Pot Pie Soup
1. Can I use rotisserie chicken?
Yes! Simply skip the step of cooking the chicken breasts and add shredded rotisserie chicken toward the end of the recipe.
2. Can I make this soup dairy-free?
Absolutely! Swap the milk for a non-dairy alternative like almond or coconut milk.
3. How can I make this soup gluten-free?
This recipe is naturally gluten-free, but ensure that your broth and seasonings are gluten-free certified.
4. Can I add other vegetables?
Feel free to add peas, green beans, or mushrooms to boost the vegetable content.
Related Recipes for Chicken Lovers
Looking for more comforting chicken dishes? Check out these delicious recipes:
- Sausage Balls Recipe with Red Lobster Mix
: A perfect savory snack to complement your soup.
- Chicken Jerusalem Recipe
: A flavorful and easy chicken dish that will impress your family.
Conclusion
We hope you enjoy making and savoring this Chicken Pot Pie Soup! It’s a versatile, comforting dish perfect for any time of the year. Feel free to share your version or any twists you’ve added in the comments. Don’t forget to rate the recipe and let us know how it turned out!
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Chicken Pot Pie Soup Recipe | Easy, Comforting & Delicious
Description
Welcome to this delightful Chicken Pot Pie Soup recipe! Whether you’re using an Instant Pot, Crockpot, or stovetop, this dish is a cozy, easy-to-make meal that’s perfect for chilly days. Packed with chicken, hearty vegetables, and creamy potatoes, this soup is a lighter spin on the classic chicken pot pie but still delivers all the comfort and flavors you crave. Let’s dive into making this wonderful Chicken Pot Pie Soup recipe!
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup celery, diced
- 1 cup carrots, sliced into ¼-inch thick circles
- 1 cup onion, finely chopped
- ½ tablespoon garlic, minced
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon gold potatoes, peeled and quartered (for blending)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- 3 cups chicken broth (or low-sodium bone broth)
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- ½ cup milk of your choice (almond, whole, etc.)
Optional substitutions:
- Replace chicken breasts with thighs for a richer flavor.
- Substitute milk with a dairy-free option like almond or coconut milk to make this dish dairy-free.
Instructions
Step 1: Set the Instant Pot to sauté mode and heat the olive oil. Lightly sear the chicken breasts for about 2 minutes on each side. Remove and set aside.
Step 2: Add celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until slightly translucent.
Step 3: Stir in the small potato pieces and place the chicken breasts on top. Add the large potato quarters and pour in the chicken broth.
Step 4: Seal the Instant Pot and cook on high pressure for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release the remaining pressure.
Step 5: Remove the chicken and large potato pieces. Blend the large potatoes with ½ cup of broth and the milk until smooth. Shred the chicken and return both the potato mixture and chicken to the pot. Stir and serve.
Crockpot Instructions:
Step 1: In a skillet, heat olive oil and sauté the celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.
Step 2: Layer raw chicken, sautéed vegetables, and potatoes in the Crockpot. Pour in the chicken broth, cover, and cook on low for 6 hours.
Step 3: After cooking, remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth.
Step 4: Shred the chicken and return to the Crockpot with the potato mixture. Stir everything together and serve.
Stovetop Instructions:
Step 1: Heat olive oil in a large pot and sauté celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.
Step 2: Add the chicken, potatoes, and broth. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
Step 3: Remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth.
Step 4: Shred the chicken, return it to the pot, and mix everything together. Serve hot with a parsley garnish.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use fresh herbs: Fresh parsley and rosemary can enhance the flavor and aroma of this dish.
- Blend smoothly: Make sure the large potatoes blend into a smooth, creamy mixture for the best texture.
- Adjust consistency: If you prefer a thicker soup, reduce the broth or add a slurry of flour and water.
