Description
Chicken Pot Pie Soup is a creamy, hearty, and wholesome comfort food that delivers all the flavors of a classic pot pie in a lighter, gluten-free soup format. It’s packed with chicken, potatoes, and vegetables, and gets its richness from blended potatoes instead of cream.
Ingredients
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 2 ribs celery, diced
- 2 carrots, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes (2 cubed, 1 quartered)
- Salt and black pepper, to taste
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- 4 cups chicken broth or bone broth
- 1/2 cup milk of choice (almond, coconut, or dairy milk)
- Fresh parsley, for garnish
Instructions
- Sauté chicken in olive oil in a pot or Instant Pot for 2 minutes per side. Remove and set aside.
- Add celery, carrots, onion, garlic, cubed potatoes, and seasonings. Sauté briefly.
- Return chicken to pot with quartered potatoes and pour in broth.
- Cook:
- Stovetop: Simmer for 30 minutes.
- Instant Pot: Pressure cook on high for 9 minutes, then natural release for 5 minutes.
- Slow Cooker: Cook on low for 6 hours.
- Remove chicken and large potato pieces. Shred chicken and blend large potatoes with broth and milk until smooth.
- Return blended mixture and shredded chicken to pot. Stir and heat through.
- Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken to save time.
- Substitute chicken with chickpeas for a vegetarian version.
- Coconut milk or whole milk adds a richer finish.
- Add peas, corn, or spinach for extra veggies.
- Use chicken thighs for juicier, more flavorful meat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
