Description
If you’re in search of a warm and comforting dish, look no further than this Chicken Pot Pie Soup. This creamy, hearty soup captures all the classic flavors of chicken pot pie in a delightful bowl that’s perfect for busy weeknights or family gatherings. With tender chicken, fresh vegetables, and a rich broth, it’s a nutritious option that will satisfy even the pickiest eaters. Plus, this recipe is versatile enough to be made in an Instant Pot, crockpot, or on the stovetop, making it easy to fit into your schedule. Enjoy it as a make-ahead meal that stores beautifully, allowing you to savor cozy flavors all week long.
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 (cubed)
- 3 cups low-sodium chicken broth
- 1/2 cup milk of choice
- Fresh parsley (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté celery, carrots, onion, and garlic until soft.
- Add chicken breasts and brown on both sides before removing from the pot.
- Incorporate cubed potatoes and chicken broth into the pot; scrape any bits off the bottom for flavor.
- Stir in seasonings: black pepper, salt, parsley, basil, and rosemary; bring to a boil then reduce to simmer for about 20 minutes until potatoes are tender.
- Shred cooked chicken and return it to the pot; stir in milk for creaminess.
- Serve hot with fresh parsley sprinkled on top.
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg