Print

Chicken Pot Pie Soup

Chicken Pot Pie Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with a bowl of Chicken Pot Pie Soup, the ultimate comfort food for chilly evenings. This creamy and hearty soup brings all the beloved flavors of traditional chicken pot pie into a nourishing bowl that is simple to make. Loaded with tender chicken, fresh vegetables, and Yukon gold potatoes, every spoonful offers a delightful blend of savory goodness. Perfect for weeknight dinners or family gatherings, this versatile recipe can be made in an instant pot, crockpot, or on the stove. Enjoy this cozy dish that’s sure to become a family favorite!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 cup celery (diced)
  • 1 cup carrot (cut in 1/4 inch thick small circles)
  • 1 cup onion (finely chopped)
  • 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
  • 1 cup yukon gold potatoes (peeled + cut into quarters)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 3 cups chicken broth (low sodium)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon fresh parsley (for garnish)
  • 1/2 cup milk of choice

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced celery, carrots, and onions; sauté until softened.
  2. Nestle the chicken breasts into the pot with the sautéed veggies. Pour in the chicken broth and seasonings; bring to a simmer.
  3. After 10 minutes, add cut Yukon gold potatoes. Simmer until chicken is cooked through (about 15 more minutes).
  4. Remove larger potato pieces if desired. Shred or dice the chicken and return it to the pot.
  5. Stir in your choice of milk for creaminess; mix well.
  6. Serve warm, garnished with fresh parsley.

Nutrition

Find it online: https://quickmealhouse.com/chicken-pot-pie-soup-2/