Description
Warm up your evenings with this delightful Chicken Pot Pie Soup, a comforting twist on a classic favorite. This creamy soup is packed with tender chicken, hearty vegetables, and flavorful herbs, all simmered in a rich broth that embodies the essence of traditional chicken pot pie. Whether you’re busy with family activities or enjoying a cozy night in, this easy recipe can be prepared using an instant pot, crockpot, or stovetop. It’s not just a meal; it’s an experience that brings warmth and satisfaction to the table. With its nourishing ingredients and customizable options, Chicken Pot Pie Soup is sure to become a family favorite.
Ingredients
Scale
- 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, diced
- 3 cups low-sodium chicken broth
- 1/2 cup milk (any variety)
- Dried herbs: parsley, basil, rosemary
- Salt and pepper
Instructions
- In a large pot or instant pot, heat olive oil over medium heat. Sauté onions, carrots, celery, and garlic until softened (about 5 minutes).
- Add chicken breasts and stir to combine.
- Pour in chicken broth and season with salt, pepper, dried parsley, basil, and rosemary.
- Stir in both sizes of diced potatoes evenly.
- Cook: Instant pot on high pressure for 15 minutes; crockpot on low for 6 hours or high for 3 hours; stovetop simmers for about 30 minutes.
- Shred cooked chicken with two forks and return it to the pot.
- Stir in milk for creaminess and serve hot garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: Varies by method (15 minutes for instant pot; up to 6 hours for crockpot)
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 725mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg