Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate comfort food! Whether you’re using an Instant Pot, crockpot, or stovetop, this cozy soup is easy to make and healthy. Packed with tender chicken, hearty vegetables, and creamy broth, it’s sure to be a family favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 1 cup diced celery
• 1 cup sliced carrots (¼ inch thick)
• 1 cup finely chopped onion
• ½ tablespoon minced garlic
• 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1 cup Yukon gold potatoes, peeled and quartered (for blending)
• ¼ teaspoon pepper
• ¼ teaspoon salt
• ¼ teaspoon dried parsley
• 3 cups low-sodium chicken broth (or bone broth)
• ¼ teaspoon dried basil
• ¼ teaspoon dried rosemary
• 1 tablespoon fresh parsley (for garnish)
• ½ cup milk of choice (almond milk, whole milk, etc.)

Instructions:

Instant Pot Instructions:

1. Set the Instant Pot to sauté and heat olive oil. Lightly sear chicken breasts for about 2 minutes on each side, then remove and set aside.
2. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until slightly translucent. Stir in the small-cut potatoes.
3. Place chicken breasts on top of the vegetables and add large potato quarters on top of the chicken. Pour in chicken broth.
4. Set the Instant Pot to high pressure for 9 minutes. Once done, let it naturally release for 5 minutes, then manually release the remaining pressure.
5. Remove large potato pieces and chicken breasts. Blend the large potatoes, ½ cup broth from the pot, and milk until smooth. Return the mixture to the pot.
6. Shred the chicken and add it back to the soup. Stir well until combined and smooth. Garnish with parsley and serve.

Crockpot Instructions:

1. (Optional but recommended) Sauté celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary in olive oil on the stove for 2 minutes.
2. In the crockpot, layer raw chicken, sautéed vegetables, and potatoes. Pour in chicken broth. Cook on low for 6 hours.
3. Remove large potato pieces and chicken breasts. Blend the large potatoes, ½ cup broth, and milk until smooth. Return to the pot.
4. Shred the chicken, stir it back into the soup, and combine everything. Garnish with parsley and serve.

Stovetop Instructions:

1. Heat olive oil in a large pot. Sauté celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.
2. Add raw chicken, potatoes, and chicken broth to the pot. Bring to a boil, then reduce heat to medium and simmer for 30 minutes.
3. Remove large potato pieces and chicken breasts. Blend the large potatoes, ½ cup broth, and milk until smooth. Return to the pot.
4. Shred the chicken, stir it back in, and mix until smooth. Garnish with parsley and serve.