Chicken Pot Pie Soup
A comforting soup that captures the essence of chicken pot pie with tender chicken, hearty vegetables, and a creamy base.
Ingredients
- 1 Tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs or rotisserie chicken)
- 2 cups Yukon Gold potatoes, diced
- 2 cups Yukon Gold potatoes, quartered (for blending)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup almond milk (or coconut milk or regular milk)
- 1 tsp dried parsley (or fresh parsley, chopped)
- 1 tsp dried basil
- ½ tsp rosemary (fresh or dried)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup peas or corn (optional, frozen)
- to taste fresh parsley (for garnish)
Instructions
- For Instant Pot: Set to sauté mode, add olive oil, and sear chicken for about 2 minutes on each side until golden. Remove chicken and sauté onion, carrots, and celery for 3-4 minutes.
- Add diced potatoes, chicken, and chicken broth back to the pot. Seal the lid and cook on high pressure for 9 minutes, allowing a natural release for 5 minutes.
- Blend the quartered potatoes with almond milk until smooth. Shred the chicken, return it to the pot, and mix everything together.
- For Crockpot: Sauté vegetables in a pan for 5 minutes, then transfer to the Crockpot with chicken and broth. Cook on low for 6 hours. Blend quartered potatoes, shred chicken, and mix everything back together.
- For Stovetop: Sauté vegetables in a pot for 5 minutes. Add chicken and broth, bring to a boil, then simmer for 30 minutes. Blend the potatoes, shred chicken, and mix back into the pot.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.