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.
Notes
- 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.