Description
This comforting Chicken Pot Pie Soup captures all the flavors of a classic chicken pot pie in a creamy, hearty soup form. Featuring tender chicken breasts, diced celery, carrots, and Yukon Gold potatoes in a rich, flavorful broth thickened with milk, this soup is perfect for cozy dinners. The dish combines sautéed vegetables with aromatic herbs and garlic, cooked under pressure for a quick, satisfying meal that yields six generous servings.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts
Vegetables
- 1 cup celery, diced
- 1 cup carrots, sliced
- 2 cups Yukon Gold potatoes, peeled and diced
Liquids
- 3 cups low-sodium chicken broth
- 1/2 cup milk (of choice)
- 2 tbsp olive oil (for sautéing)
Seasonings & Herbs
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
Instructions
- Prepare Ingredients: Chop the celery, carrots, and Yukon Gold potatoes into bite-sized pieces. Mince the garlic and measure out the dried herbs and spices to ensure everything is ready for cooking.
- Sauté Vegetables: Heat the olive oil in a large pot or the Instant Pot on the sauté setting over medium heat. Add the diced onion (if included in the recipe), celery, and carrots; cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add Chicken and Seasonings: Place the boneless, skinless chicken breasts and minced garlic into the pot with the sautéed vegetables. Sprinkle in black pepper, salt, dried parsley, basil, and rosemary. Stir everything together to combine.
- Add Broth: Pour the low-sodium chicken broth into the pot, ensuring it covers the chicken and vegetables. This will create the soup base and help cook the ingredients evenly.
- Pressure Cook: Seal the Instant Pot and set it to cook on high pressure for 15 minutes. Alternatively, if using a slow cooker, cook on low for 6 hours until the chicken and vegetables are tender and cooked through.
- Prepare Potatoes: After cooking, carefully remove one cup of diced potatoes and set aside to maintain texture. Optionally, mash the remaining potatoes slightly within the soup to thicken the broth and add creaminess.
- Finish the Soup: Stir the reserved diced potatoes back into the soup. Then mix in the milk to add rich creaminess and smooth out the texture.
- Serve: Ladle the soup into bowls and garnish with fresh parsley for a pop of color and fresh flavor. Serve hot for a comforting meal.
Notes
- You can substitute the milk with cream or a non-dairy alternative like almond or oat milk for different flavor profiles or dietary needs.
- For a thicker soup texture, mash the potatoes more thoroughly or add a tablespoon of flour or cornstarch mixed with water before cooking.
- Feel free to add peas or corn for extra vegetables and sweetness.
- Adjust seasoning according to your taste preferences; more herbs or a pinch of cayenne can add more depth or heat.
- For a quicker version, shredded rotisserie chicken can be added after sautéing the vegetables, reducing cooking time.
