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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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Indulge in a bowl of warmth with this comforting Chicken Pot Pie Soup, a delightful twist on the classic dish that combines tender chicken, hearty vegetables, and a creamy broth. Perfect for busy weeknights or family gatherings, this soup is not only quick to prepare but also adaptable to your taste preferences. Whether you opt for your Instant Pot, slow cooker, or stovetop, you’ll have a satisfying and nourishing meal ready in no time. Packed with wholesome ingredients and a rich flavor profile, each spoonful feels like a cozy embrace on chilly days. Enjoy it with crusty bread or a light salad for a complete meal that everyone will love!

Ingredients

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  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 cup celery (diced)
  • 1 cup carrots (cut in 1/4 inch thick small circles)
  • 1 cup onion (finely chopped)
  • 1/2 tablespoon garlic (finely minced)
  • 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 (almond milk, whole milk, any milk)

Instructions

  1. Heat olive oil in a pot over medium heat. Sauté onions and garlic until fragrant.
  2. Add chicken breasts and cook until no longer pink; remove and set aside.
  3. Stir in celery, carrots, and potatoes; sauté for about five minutes.
  4. Pour in chicken broth and add seasonings. Bring to a gentle boil.
  5. Chop cooked chicken into bite-sized pieces and return it to the pot. Simmer until heated through.
  6. Stir in milk until creamy; serve garnished with fresh parsley.

Nutrition

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