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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.3 from 9 reviews

A comforting and hearty Chicken Pot Pie Soup that combines tender chicken, vegetables, and creamy potatoes for a deliciously satisfying meal. This recipe offers versatile cooking methods including Instant Pot, Crockpot, and stovetop, making it perfect for any kitchen setup. The soup is flavored with classic herbs and finished with a creamy blend of milk and potatoes to capture the essence of traditional pot pie in soup form.

Ingredients

Scale

Protein and Vegetables

  • 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 blending)

Seasonings and Broth

  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 3 cups chicken broth or low sodium bone broth
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon fresh parsley, for garnish
  • 1/2 cup milk of choice (almond milk, whole milk, etc.)

Instructions

  1. Instant Pot Sauté: Set Instant Pot to regular sauté function. Heat olive oil, lightly sear chicken breasts about 2 minutes per side, then remove and set aside. Chicken will not be fully cooked at this point.
  2. Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary. Sauté for 2 minutes until vegetables are slightly translucent. Stir in the smaller cut potatoes.
  3. Add Chicken and Large Potatoes: Lay seared chicken breasts over vegetable and small potato mixture. Top with the large potato quarters. Pour in chicken broth.
  4. Pressure Cook: Seal the Instant Pot and cook on High Pressure for 9 minutes. Allow natural pressure release for 5 minutes, then manually release remaining pressure.
  5. Remove and Blend: Remove large potato pieces and chicken breasts from the pot. Place the large potato quarters, milk, and 1/2 cup broth from the pot into a blender and blend until smooth. Return this mixture to the pot.
  6. Shred Chicken: Shred the chicken on a cutting board and add it back into the pot. Stir well to combine until the soup is smooth and creamy.
  7. Garnish and Serve: Garnish with fresh parsley and serve hot for a comforting meal.
  8. Crockpot Option – Sauté Vegetables: Heat olive oil in a pan on the stove and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, and dried basil for 2 minutes until translucent. This step is optional but recommended.
  9. Crockpot Assembly and Cook: Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Add chicken broth, cover, and cook on low for 6 hours.
  10. Crockpot Finish: Remove large potato pieces and chicken breasts. Blend large potatoes, milk, and 1/2 cup broth until smooth, then add back to the pot. Shred chicken, add back, and stir everything together well. Garnish and serve.
  11. Stovetop Sauté: Heat olive oil in a large pot and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary for 2 minutes until vegetables are slightly translucent.
  12. Add and Simmer: Add raw chicken breasts, all potatoes, and chicken broth. Cover and bring to a boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally.
  13. Stovetop Finish: Remove large potato pieces and chicken breasts. Blend large potatoes, milk, and 1/2 cup broth until smooth and add back to the pot. Shred chicken, add back into the soup, stir well, garnish with parsley, and serve.

Notes

  • Using low sodium broth helps control salt content for a healthier option.
  • Sautéing vegetables before slow cooking or simmering enhances their flavor but can be skipped if short on time.
  • The large potato quarters are removed and blended to create a creamy texture without needing flour or cream.
  • This recipe is adaptable to any milk choice including dairy-free alternatives like almond or oat milk.
  • For thicker soup, use less broth or reduce cooking liquid before blending.
  • Ensure the chicken is fully cooked by checking that internal temperature reaches 165°F (74°C).
  • Garnish with fresh parsley for color and fresh herb flavor.
  • This soup freezes well; store in airtight containers for up to 3 months.

Nutrition

Keywords: Chicken pot pie soup, creamy chicken soup, comfort food soup, Instant Pot chicken soup, crockpot chicken soup, stovetop chicken soup, healthy chicken soup, hearty soup recipe

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