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–+ servings
Chicken Pot Pie Soup

Delicious Chicken Pot Pie Soup for Cozy Nights In

A comforting Chicken Pot Pie Soup, this healthy, dairy-free dish is perfect for cozy nights and packed with 30g of protein per serving.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with butter or avocado oil.
  • 1 pound Boneless, Skinless Chicken Breasts Can substitute with thighs or shredded cooked chicken.
  • 2 sticks Celery Can replace with fennel.
  • 2 medium Carrots Substitute with parsnips or other seasonal veggies.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 2 cloves Garlic Fresh cloves recommended.
For the Creamy Texture
  • 2 medium Yukon Gold Potatoes Can substitute with russet potatoes.
  • 1 cup Milk of Choice Almond or coconut milk is recommended for dairy-free.
For Seasoning
  • to taste Black Pepper
  • to taste Salt
  • 1 tablespoon Dried Parsley Can use fresh for enhanced flavor.
  • 1 teaspoon Dried Basil Adjust amount as desired.
  • 1 teaspoon Dried Rosemary Can substitute with fresh herbs.
For the Soup Base
  • 6 cups Low Sodium Chicken Broth Vegetable broth can be used for a vegetarian version.

Equipment

  • Instant Pot
  • Slow Cooker
  • Stovetop Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken breasts and sear for about 2 minutes on each side until golden brown. Remove the chicken and set aside.
  2. In the same pot, add chopped celery, diced carrots, chopped onions, and minced garlic. Sauté for 2-3 minutes until onions are translucent.
  3. For Instant Pot, chop the Yukon Gold potatoes and add to the pot, layer the chicken on top, and pour in chicken broth until covered. For crockpot or stovetop, layer raw chicken over vegetables, add potatoes, then broth.
  4. If using the Instant Pot, seal and cook on high pressure for 9 minutes, allow natural release for 5 minutes. For stovetop, simmer covered for 30 minutes or until chicken is cooked.
  5. Remove the chicken and a couple of potato pieces. Blend the potatoes with 1 cup of milk and a splash of broth until smooth. Return the mixture to the pot with shredded chicken.
  6. Adjust seasoning with salt and black pepper. Stir in herbs for added flavor. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Using rotisserie chicken can save time. The soup can be frozen for up to 3 months, but texture might change due to the potatoes.

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