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Chicken Pot Pie Soup

Chicken Pot Pie Soup

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Warm up on chilly evenings with a bowl of comforting Chicken Pot Pie Soup, a delightful twist on the classic dish. This creamy soup combines tender chicken, seasonal vegetables, and hearty potatoes into a deliciously satisfying meal that feels like a hug in a bowl. Perfect for busy weeknights or family gatherings, this recipe is not only easy to make—whether in an Instant Pot, slow cooker, or on the stovetop—but also packed with wholesome ingredients that you can customize to your liking. With its rich flavors and velvety texture, this Chicken Pot Pie Soup will quickly become a cherished staple in your home.

Ingredients

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  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 1 cup finely chopped onion
  • 3 cups low-sodium chicken broth
  • 2 cups Yukon Gold potatoes (peeled and diced)
  • 1/2 cup milk of choice
  • black pepper
  • salt
  • dried parsley
  • basil
  • rosemary

Instructions

  1. Heat olive oil in a pot over medium heat. Sauté celery, carrots, and onion until tender.
  2. Add chicken breasts and brown slightly; stir in minced garlic.
  3. Incorporate diced potatoes along with black pepper, salt, parsley, basil, and rosemary.
  4. Pour in chicken broth; bring to a boil then reduce to simmer for about 20 minutes until everything is tender.
  5. Remove quartered potatoes and shred the chicken in the pot. Stir back in quartered potatoes and add milk for creaminess.

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