Chicken Pot Pie Soup
This warm and hearty Chicken Pot Pie Soup combines the classic flavors of pot pie in a creamy, comforting soup that's perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup celery (diced)
- 1 cup carrots (cut into 1/4 inch circles)
- 1 cup onion (finely chopped)
- 0.5 tablespoon garlic (finely minced)
- 2 cups Yukon Gold potatoes (peeled and cut into 1-inch pieces)
- 1 cup Yukon Gold potatoes (peeled and quartered, for thickening)
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 0.25 teaspoon dried parsley
- 0.25 teaspoon dried basil
- 0.25 teaspoon dried rosemary
- 3 cups chicken broth (low sodium or bone broth)
- 0.5 cup milk of choice (almond, whole, or any preferred milk)
- 1 tablespoon fresh parsley (for garnish)
Instructions
Preparation
- Set Instant Pot to sauté and add olive oil. Lightly sear chicken breasts on both sides for about 2 minutes each. Remove and set aside.
- Add celery, carrots, onion, garlic, dried herbs, salt, and pepper. Sauté for 2 minutes until translucent.
- Stir in diced potatoes. Place chicken breasts on top, then quartered potatoes. Pour in broth.
Cooking
- Set to High Pressure for 9 minutes. Allow a 5-minute natural release, then manual release the rest.
- Remove chicken and quartered potatoes. Blend with milk and 1/2 cup broth until smooth. Return to pot.
- Shred chicken and return to soup. Stir to combine. Garnish with parsley and serve.
Notes
You can enjoy this soup on its own or serve it with crusty bread for dipping. This dish is wonderful for cozy family dinners or a casual gathering with friends. Store leftovers in an airtight container in the fridge for about 3-4 days. For longer storage, you can freeze the soup without the milk and add it when reheating.