Description
Chicken Pot Pie Soup is a comforting and hearty soup that combines tender chicken, fresh vegetables, and creamy potatoes in a flavorful broth. This easy-to-make soup brings all the classic pot pie flavors in a warm, satisfying bowl perfect for any day. Made with simple ingredients and cooked on the stovetop, it’s a wholesome option that’s both healthy and delicious.
Ingredients
Scale
Chicken and Broth
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 3 cups chicken broth (or bone broth, low sodium!)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
Vegetables
- 1 cup celery, diced
- 1 cup carrot, cut in 1/4 inch thick small circles
- 1 cup onion, finely chopped
- 2 cups Yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 cup Yukon gold potatoes, peeled and cut into quarters (for easy removal)
- 1/2 tablespoon garlic, finely minced
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup milk of choice (almond milk, whole milk, or any milk will work)
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Prepare the chicken: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken breasts and cook until lightly browned, about 5-7 minutes per side. Remove the chicken and set aside.
- Sauté the vegetables: In the same pot, add the diced celery, carrots, chopped onion, and minced garlic. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
- Add potatoes and seasonings: Stir in the Yukon gold potatoes (both the 1 inch pieces and the quarters), and sprinkle in the black pepper, salt, dried parsley, basil, and rosemary. Mix well to combine flavors.
- Add broth and simmer: Pour in the 3 cups of chicken broth. Nestle the browned chicken breasts back into the pot. Bring everything to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove whole potatoes and shred chicken: Using a slotted spoon, remove the larger quartered potatoes and set aside (these will be used later). Remove the chicken breasts and shred with two forks.
- Blend part of the soup for creaminess: Using an immersion blender, blend about half of the soup in the pot until slightly thickened and creamy. You may also carefully transfer half to a blender and blend, then return to the pot.
- Add shredded chicken and reserved potatoes: Return the shredded chicken and the reserved larger potatoes to the pot. Stir to combine.
- Add milk and adjust seasoning: Stir in 1/2 cup of milk of choice. Heat for another 3-5 minutes until warmed through. Taste and adjust seasoning if needed.
- Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley, and serve hot for a comforting meal.
Notes
- Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot, or on the stove – this yummy soup is easy to make & healthy!
- You can substitute the chicken breasts with thighs for more flavor and juiciness.
- Feel free to use any type of milk you prefer, including dairy-free options.
- Blending part of the soup creates a creamy texture without using heavy cream.
- If you want to save time, cooked or rotisserie chicken can be used instead of raw chicken breasts.
- For a thicker soup, reduce the broth slightly or add a tablespoon of cornstarch slurry during cooking.
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
