Chicken Pot Pie Soup: A Comforting Delight!
This Chicken Pot Pie Soup is the ultimate comfort food, whether you whip it up in your Instant Pot, slow cooker, or on the stovetop. Creamy, hearty, and filled with tender chicken and vibrant vegetables, it’s an easy, healthy meal perfect for cozy nights. Here’s how to make it:
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup celery, diced
- 1 cup carrots, sliced into 1/4-inch circles
- 1 cup onion, finely chopped
- 1/2 tablespoon garlic, minced
- 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon Gold potatoes, peeled and cut into quarters (for blending)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups low-sodium chicken or bone broth
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- 1/2 cup milk (any type, including almond or whole)
Instructions
Instant Pot Instructions
- Sear the Chicken: Set the Instant Pot to the sauté function. Add olive oil and lightly sear the chicken breasts for about 2 minutes on each side. Remove and set aside (they don’t need to be fully cooked).
- Sauté Vegetables: Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for about 2 minutes until slightly translucent.
- Combine Ingredients: Stir in the small-cut potatoes. Lay the chicken breasts on top of the mixture and place the large potato quarters on top. Pour in the chicken broth.
- Pressure Cook: Seal the Instant Pot and set to High Pressure for 9 minutes. After cooking, allow it to naturally release for 5 minutes before manually releasing the remaining pressure.
- Blend and Shred: Remove the large potato pieces and chicken. In a blender, combine the large potato quarters, milk, and a ladleful of broth until smooth. Add this mixture back to the pot, shred the chicken, and return it to the pot. Stir until combined and smooth. Garnish with parsley and serve!
Crockpot Instructions
- Sauté Vegetables: In a skillet, heat olive oil and sauté celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes until translucent (optional but recommended).
- Layer in Crockpot: Place raw chicken, sautéed vegetables, and potatoes in the crockpot. Add chicken broth. Cover and cook on low for 6 hours.
- Blend and Shred: Remove the large potato pieces and chicken. In a blender, combine the large potato quarters, milk, and a ladleful of broth until smooth. Add this back to the crockpot, shred the chicken, and return it. Stir until combined and smooth. Garnish with parsley and serve!
Stovetop Instructions
- Sauté Vegetables: Heat olive oil in a large pot. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for about 2 minutes until translucent.
- Cook Ingredients: Add raw chicken, potatoes, and chicken broth to the pot. Bring to a boil, then lower to a simmer and cook for 30 minutes.
- Blend and Shred: Remove the large potato pieces and chicken. In a blender, combine the large potato quarters, milk, and a ladleful of broth until smooth. Add this back to the pot, shred the chicken, and return it. Stir until combined and smooth. Garnish with parsley and serve!
Enjoy this cozy Chicken Pot Pie Soup that warms the heart and fills the belly! 🥣