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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.1 from 22 reviews

Chicken Pot Pie Soup is a comforting and creamy soup that captures the classic flavors of chicken pot pie in a warm, hearty bowl. This recipe uses tender chicken breasts, fresh vegetables, and Yukon gold potatoes blended to a smooth texture with milk, creating a rich and satisfying soup perfect for any season. Easy to make in an Instant Pot, crockpot, or stovetop, it’s a versatile and family-friendly meal.

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
  • 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1 cup Yukon gold potatoes, peeled and cut into quarters (for blending)

Seasonings and Herbs

  • 1/2 tablespoon garlic, finely minced
  • 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

Liquids

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

Instructions

  1. Prepare the Instant Pot: Set the Instant Pot to the regular sauté function. Add olive oil and lightly sear the chicken breasts on each side for about 2 minutes until they develop a slight crust but are not fully cooked. Remove the chicken and set aside.
  2. Sauté Vegetables: Add diced celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until vegetables become slightly translucent. Stir in the small cut potatoes.
  3. Layer Ingredients: Place the seared chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters on top of the chicken. Pour in the chicken broth.
  4. Pressure Cook: Seal the Instant Pot and set to High Pressure (manual for older models) for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release remaining pressure.
  5. Remove and Blend: Take out the large potato pieces and chicken breasts from the pot. Place the large potato quarters, 1/2 cup of the broth from the pot, and milk into a blender and blend until smooth. Return the puree to the pot.
  6. Shred Chicken: Shred the cooked chicken breasts on a cutting board and return the shredded chicken to the pot. Stir together until the soup is smooth and combined.
  7. Garnish and Serve: Garnish with fresh parsley and serve the soup hot.
  8. Crockpot Method: Heat olive oil in a pan, sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth, cover, and cook on low for 6 hours. Remove large potatoes and chicken, blend potatoes with milk and broth, shred chicken, return all, and stir before serving garnished with parsley.
  9. Stovetop Method: Heat olive oil in a large pot, sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Add raw chicken, potatoes, and broth. Cover, bring to a boil, reduce to simmer, and cook for 30 minutes, stirring occasionally. Remove large potatoes and chicken, blend potatoes with milk and broth, shred chicken, return all, and stir before garnishing and serving.

Notes

  • You can use any type of milk for creaminess; dairy or plant-based milk both work well.
  • Removing the large potato pieces before blending helps create a smooth texture while keeping some potato flavor intact.
  • The sauté step in the crockpot method is optional but adds depth of flavor.
  • Use low sodium chicken broth to control salt levels.
  • For extra creaminess, you can add a splash of heavy cream or half-and-half instead of milk.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • The recipe can be doubled easily for larger batches.
  • Fresh herbs can be substituted with dried and vice versa, adjusting quantities to taste.

Nutrition

Keywords: chicken pot pie soup, comfort food, creamy chicken soup, Instant Pot soup, crockpot chicken soup, easy chicken recipes

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