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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Chicken Pot Pie Soup is a comforting and creamy dish that captures the essence of the beloved classic pot pie in a convenient soup form. This hearty recipe is perfect for chilly evenings or family gatherings, offering a delightful blend of tender chicken, fresh vegetables, and aromatic herbs. It can be prepared effortlessly in an instant pot, crockpot, or on the stovetop, making it an adaptable option for any home cook. Not only is this soup satisfying, but it also provides a nutritious alternative to traditional chicken pot pie—without the heavy crust. Whether served with crusty bread or a side salad, each bowl delivers warmth and flavor that everyone will love.

Ingredients

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  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken breasts
  • 1 cup celery (diced)
  • 1 cup carrots (sliced)
  • 1 cup onion (chopped)
  • 2 cups Yukon gold potatoes (cubed)
  • 3 cups low-sodium chicken broth
  • Milk of choice for creaminess

Instructions

  1. Prepare ingredients: Dice vegetables and cut chicken into bite-sized pieces.
  2. Sauté vegetables: In a large pot or instant pot, heat olive oil over medium heat, adding onions, celery, carrots, and garlic. Sauté for about 5 minutes until softened.
  3. Cook chicken: Add chicken to the pot with seasonings and pour in broth. If using an instant pot, seal it and set to high pressure for 10 minutes; otherwise, bring to a boil and simmer for about 20 minutes on the stovetop.
  4. Add potatoes: Incorporate both types of Yukon gold potatoes into the soup. If using an instant pot again after adding potatoes, seal and cook under high pressure for another few minutes; if on stovetop, simmer until potatoes are tender.
  5. Final touches: Stir in milk to achieve creaminess and adjust seasoning as desired before serving.

Nutrition

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