Description
Chicken Pot Pie Soup is a comforting and hearty dish that combines tender chicken, fresh vegetables, and creamy broth, inspired by classic pot pie flavors. Made with wholesome ingredients like Yukon gold potatoes, carrots, celery, and aromatic herbs, this soup is perfect for a cozy meal. Easily prepared on the stovetop, it offers a delicious and healthy twist on traditional comfort food.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery, diced
- 1 cup carrot, cut into 1/4 inch thick small circles
- 1 cup onion, finely chopped
- 1/2 tablespoon garlic, finely minced
- 2 cups Yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 cup Yukon gold potatoes, peeled and cut into quarters (for removal at end)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth (or bone broth, low sodium)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/2 cup milk of choice (almond milk, whole milk, or any preferred milk)
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Heat olive oil: In a large pot over medium heat, heat 2 tablespoons of olive oil until shimmering. This will create the base for sautéing the vegetables and chicken.
- Cook chicken: Add the boneless, skinless chicken breasts to the pot and cook for about 5-7 minutes per side until they are browned and cooked through. Remove from pot and set aside.
- Sauté vegetables and garlic: In the same pot, add diced celery, carrots, onions, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5-6 minutes.
- Add potatoes and seasonings: Stir in the 2 cups of diced Yukon gold potatoes along with black pepper, salt, dried parsley, dried basil, and dried rosemary. Cook for a few minutes to combine flavors.
- Add broth and cook: Pour in 3 cups of chicken broth. Add the chicken breasts back into the pot along with the 1 cup of quartered Yukon gold potatoes (these are to be removed later to help with thickening). Bring to a boil, then reduce heat and simmer for about 20 minutes or until the potatoes and vegetables are fully cooked and tender.
- Shred chicken and remove potato pieces: Remove the chicken breasts and quartered potatoes from the pot. Shred the chicken into bite-sized pieces using two forks. Discard the quartered potatoes used for thickening (or save for another use if preferred).
- Return shredded chicken and add milk: Return the shredded chicken to the soup and stir in 1/2 cup of milk to add creaminess. Heat through gently without boiling.
- Adjust seasoning and garnish: Taste the soup and adjust salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
- This soup can be made in an Instant Pot or Crockpot for convenience, or on the stovetop as described.
- Use low sodium broth to control the salt levels in your soup.
- For a dairy-free option, use almond milk or other plant-based milk.
- Add more vegetables like peas or corn for extra color and texture.
- Leftover soup keeps well in the refrigerator for 3-4 days and reheats nicely.
Nutrition
- Serving Size: 2 cups
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 343 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 76 mg
