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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

4.9 from 13 reviews

Chicken Pot Pie Soup is a comforting, creamy soup that captures all the flavors of a classic chicken pot pie in a hearty bowl. This recipe uses tender chicken breasts, diced vegetables, and Yukon gold potatoes blended into a smooth, savory broth seasoned with garlic, herbs, and parsley. It’s an easy one-pot meal perfect for any cooking method including Instant Pot, stovetop, or crockpot. The finished soup is garnished with fresh parsley for a flavorful and warming dish ideal for family dinners or meal prep.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breasts (about 2 larger breasts)

Vegetables

  • 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 (to be removed at the end)

Liquids

  • 3 cups low sodium chicken broth or bone broth
  • 1/2 cup milk of choice (almond milk, whole milk, any milk will work)

Oils & Fats

  • 2 tablespoons olive oil

Herbs & Spices

  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon fresh parsley for garnish

Instructions

  1. Prepare the Chicken: Set the Instant Pot to the regular sauté function and add olive oil. Lightly sear the chicken breasts on each side for about 2 minutes to brown them. Remove the chicken to a plate; it does not need to be fully cooked at this point.
  2. Sauté the Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until the vegetables are slightly translucent, then stir in the small cut potatoes.
  3. Add Chicken and Broth: Lay the seared chicken breasts over the vegetable and small potato mixture. Place the large potato quarters on top of the chicken and pour in the chicken broth.
  4. Pressure Cook: Seal the Instant Pot and set to High Pressure (manual on older models) for 9 minutes. Once cooking is complete, allow a 5-minute natural pressure release, then manually release any remaining pressure.
  5. Blend Potatoes: Remove the large potato pieces and chicken breasts from the pot. In a blender, combine the large potato quarters, milk, and 1/2 cup of broth taken from the pot. Blend until smooth and return the mixture to the Instant Pot.
  6. Shred the Chicken: Shred the cooked chicken breasts on a cutting board and add the shredded chicken back into the pot.
  7. Combine and Serve: Stir the soup until smooth and well combined. Garnish with fresh parsley and serve hot.
  8. Alternative Methods: For Crockpot and Stovetop methods, sauté vegetables first (optional but recommended), layer raw chicken, vegetables, potatoes, and broth, then cook on low for 6 hours in the crockpot or simmer for 30 minutes on the stovetop. Follow the same blending and shredding steps before serving.

Notes

  • Use cooked or leftover chicken, such as rotisserie chicken or pre-shredded chicken, to speed up preparation time.
  • When using cooked chicken, reduce pressure cooking time to 5 minutes in the Instant Pot and simmer for about 20 minutes on stovetop until potatoes are tender.
  • Warming the chicken broth before adding it to your cooking pot can help speed up the overall cooking process.
  • The large potato quarters are blended into the soup for creaminess and removed initially to keep texture and then incorporated back in.
  • You can substitute milk with any variety including almond milk to make the soup dairy-free.

Nutrition

Keywords: chicken pot pie soup, creamy chicken soup, instant pot chicken pot pie, crockpot chicken soup, comfort food soup, easy chicken soup

Find it online: https://islawhite.com/chicken-pot-pie-soup-recipe/