Enjoy this wonderful Chicken Pot Pie Soup recipe! If you’re making it in the Instant Pot, Crockpot, or stovetop, this soup is a warm, simple-to-cook dish that is perfect for cold days. It’s packed with chicken, rich vegetables, and delicious potatoes This soup is a light spin on the traditional chicken pot pie, but provides all the comfort and flavor you’re craving. Let’s begin making this delicious recipe for Chicken Pot Pie soup recipe!!
Introduction
Chicken Pot Pie Soup is a wonderful version of the popular comfort food, Chicken Pot Pie. It is a product of American food This soup is a reconstructed version of the traditional pot pie, but packed with delicious, creamy goodness in one bowl. It’s a great recipe for busy evenings or lazy Sundays. It gives you that familiar taste without the burden of making a pie crust. Ideal for warming warm on a cold winter day This soup is essential for those who love comfort foods, chicken soups and delicious stews.
Ingredients for Chicken Pot Pie Soup
Here’s everything you’ll need to create this warm and creamy soup of Chicken Pot Pie:
- 2 Tablespoons Olive Oil
- 1 lb boneless and skinless Chicken breasts (about 2 breasts)
- 1 cup celery, diced
- 1 cup carrots, cut into 1/4-inch-thick circles
- 1 cup onion Finely chopped
- 1/2 tablespoon garlic, minced
- 2 cups Yukon gold potatoes peeled, broken into pieces of 1-inch
- 1 Cup Yukon gold potatoes peeled, then cut in quarters (for blend)
- 1/4 teaspoon of pepper
- 1/4 teaspoon salt
- 1/4 teaspoon of dried parsley
- Three cups of chicken broth (or lower-sodium bone broth)
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of dried rosemary
- 1 teaspoon fresh chopped parsley (for garnish)
- 1/2 cup of milk of your preference (almond whole, almond, etc.)
Alternatives to HTML0:
- Use thighs instead of breasts to have a richer taste.
- Substitute milk using an coconut or almond milk, to create a dish that’s dairy-free.
How to Make Chicken Pot Pie Soup – Step by Step
Instant Pot Instructions:
First step Step 1: Adjust the Instant Pot in sauté mode, and then warm your olive oil. The chicken breasts are lightly fried for approximately 2 minutes per side. Remove and place aside.
2. Add celery onions, carrots, garlic salt, pepper basil, parsley and rosemary. Sauté for 2 minutes, until they are translucent.
Step 3. 3. Stir in the smaller potato pieces and then place your chicken breasts over the top. Place the large potato slices on top and add in the broth of the chicken.
4. 4. Cover your Instant Pot and cook at the highest pressure for nine minutes. After cooking allow it to naturally let out for 5 minutes, then release it manually. pressure.
5. Take out the large potato and chicken pieces. Blend the large potatoes using 1 cup of the broth and milk until it’s smooth. Shred the chicken before returning the potato mixture as well as chicken to the dish. Mix well and serve.
Crockpot Instructions:
1. in a skillet in which you heat olive oil, sauté the celery, carrots garlic, onions salt, pepper, basil, parsley, and rosemary for two minutes.
Second step 2: Layer chicken, sauteed vegetables as well as potatoes in the Crockpot. Pour in the broth from the chicken Cover, cook on low for six hours.
3. After cooking, take out the large potato and chicken pieces. Blend the large potatoes in milk and broth until they are smooth.
4. Shred the chicken before returning to the Crockpot with the potato mix. Combine everything and serve.
Stovetop Instructions:
First step 1: The olive oil is heated in an enormous pot and sauté celery, carrots garlic, onions and salt, pepper basil, parsley and rosemary for 2 mins.
2. 2: Add the potatoes, chicken and the broth. Bring to an unbeatable boil, then lower temperature to a simmer and cook for about 30 minutes with stirring every now and then.
3. Step 3: Remove the large potato and chicken pieces. Blend the large potatoes using milk and broth until it is smooth.
step 4 The chicken should be shredd and return to the pan, and mix it all together. Serve hot with parsley garnish.
Helpful Tips for Chicken Pot Pie Soup
- Make use of fresh herbs Fresh rosemary and fresh parsley will add flavor and aroma of this dish.
- Blends smoothly Make sure that the large potatoes blend together into an even, creamy mix for the perfect texture.
- Adjust the consistency If you would like more thick soup, decrease the amount of broth or make a slurry with the flour with water.
Cooking Tips for the Best Chicken Pot Pie Soup
- The best Chicken Pot Pie Tricks to make soup: To add more richness, you can add the addition of heavy cream or half and half.
- Cooking methods The chicken should be seared prior to adding it into the cooking pot to give it the chicken to have a stronger flavor.
Serving Suggestions for Chicken Pot Pie Soup
Enjoy this soup’s creamy flavor with:
- fresh baked bread and dinner rolls.
- A refreshing salad to serve with a side served in a vinaigrette made of lemon, to help balance the richness.
- A chilled glass of white wine like Chardonnay, or an herbal hot cup of tea.
Nutritional Information on the Chicken Pot Pie soup (per portion)
- Calories: 340
- Fat: 10g
- Carbs: 35g
- Protein: 30g
- Fiber: 4g
- Vitamin A 80percent of the value of a day
- Vitamin C: 45percent in daily consumption
Storage and Leftovers for Chicken Pot Pie Soup
- Refrigeration Remaining food items can be stored in a sealed airtight box in the refrigerator over a period of up to four days.
- Freezing: This soup is able to be frozen well for 3 months. It is best to defrost it over night in the fridge prior to heating.
- Reheating Reheat the soup in the stove on medium heat. Add the broth in case it has thickened up too excessively.
Frequently Asked Questions (FAQs) for Chicken Pot Pie Soup
1. Can I use rotisserie chicken?Yes! You can skip boiling the breasts and chicken, and add the shredded chicken from the rotisserie towards the close this recipe.
2. Does this soup have dairy?
Absolutely! Change the milk for an alternative that isn’t dairy, such as coconut or almond milk.
3. How do prepare this dish without gluten?
This recipe is gluten-free. However, make sure the broth and spices are gluten-free and certified.
4. Are there other veggies I can add?
You can add green beans, peas or even mushrooms to boost the amount of vegetables in your diet.
Related Recipes for Chicken Lovers
Are you looking for other cozy chicken recipes? Take a look at these tasty recipes:
- Sausage Balls Recipe using Red Lobster MixA delicious and savory snack to accompany soup.
- Chicken Jerusalem RecipeEasy and delicious chicken recipe that will delight your family.
Conclusion
We hope that you enjoy cooking and enjoying the chicken pot pie soup! It’s a delicious, versatile dish that is perfect for any time during the winter months. Please feel free to share your own recipe or any additional twists that your own in the comment section. Make sure to review the recipe and tell us what you think of it!
Print
Chicken Pot Pie Soup Recipe | Easy, Comforting & Delicious
Description
Welcome to this delightful Chicken Pot Pie Soup recipe! Whether you’re using an Instant Pot, Crockpot, or stovetop, this dish is a cozy, easy-to-make meal that’s perfect for chilly days. Packed with chicken, hearty vegetables, and creamy potatoes, this soup is a lighter spin on the classic chicken pot pie but still delivers all the comfort and flavors you crave. Let’s dive into making this wonderful Chicken Pot Pie Soup recipe!
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup celery, diced
- 1 cup carrots, sliced into ¼-inch thick circles
- 1 cup onion, finely chopped
- ½ tablespoon garlic, minced
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon gold potatoes, peeled and quartered (for blending)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- 3 cups chicken broth (or low-sodium bone broth)
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- ½ cup milk of your choice (almond, whole, etc.)
Optional substitutions:
- Replace chicken breasts with thighs for a richer flavor.
- Substitute milk with a dairy-free option like almond or coconut milk to make this dish dairy-free.
Instructions
Step 1: Set the Instant Pot to sauté mode and heat the olive oil. Lightly sear the chicken breasts for about 2 minutes on each side. Remove and set aside.
Step 2: Add celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until slightly translucent.
Step 3: Stir in the small potato pieces and place the chicken breasts on top. Add the large potato quarters and pour in the chicken broth.
Step 4: Seal the Instant Pot and cook on high pressure for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release the remaining pressure.
Step 5: Remove the chicken and large potato pieces. Blend the large potatoes with ½ cup of broth and the milk until smooth. Shred the chicken and return both the potato mixture and chicken to the pot. Stir and serve.
Crockpot Instructions:
Step 1: In a skillet, heat olive oil and sauté the celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.
Step 2: Layer raw chicken, sautéed vegetables, and potatoes in the Crockpot. Pour in the chicken broth, cover, and cook on low for 6 hours.
Step 3: After cooking, remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth.
Step 4: Shred the chicken and return to the Crockpot with the potato mixture. Stir everything together and serve.
Stovetop Instructions:
Step 1: Heat olive oil in a large pot and sauté celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.
Step 2: Add the chicken, potatoes, and broth. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
Step 3: Remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth.
Step 4: Shred the chicken, return it to the pot, and mix everything together. Serve hot with a parsley garnish.
Notes
- Use fresh herbs: Fresh parsley and rosemary can enhance the flavor and aroma of this dish.
- Blend smoothly: Make sure the large potatoes blend into a smooth, creamy mixture for the best texture.
- Adjust consistency: If you prefer a thicker soup, reduce the broth or add a slurry of flour and water.
