Description
A creamy, comforting chicken pot pie soup with tender chicken, vegetables, and potatoes, blended into a rich and velvety base. This hearty soup is perfect for a cozy meal.
Ingredients
- For the Soup:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup celery (diced)
- 1 cup carrots (cut into 1/4 inch thick small circles)
- 1 cup onion (finely chopped)
- 1/2 tbsp garlic (finely minced)
- 2 cups Yukon Gold potatoes (peeled and cut into 1-inch pieces)
- 1 cup Yukon Gold potatoes (peeled and cut into quarters for blending)
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp dried parsley
- 3 cups chicken broth (or bone broth, low-sodium)
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary
- 1 tbsp fresh parsley (for garnish)
- 1/2 cup milk (of choice, e.g., almond, whole milk)
Instructions
- Instant Pot Instructions:
- Sauté Chicken: Set the Instant Pot to sauté mode. Add olive oil and lightly sear the chicken breasts on each side for about 2 minutes. Remove the chicken and set it aside (it won’t be fully cooked yet).
- Sauté Vegetables: Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary to the Instant Pot. Sauté for 2 minutes, or until the vegetables are slightly translucent. Add the small-cut potatoes and stir.
- Add Chicken and Broth: Lay the chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters on top of the chicken. Pour in the chicken broth.
- Cook Under Pressure: Set the Instant Pot to High Pressure for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release the remaining pressure.
- Blend Potatoes: Remove the large potato quarters and chicken. Place the large potatoes, milk, and 1/2 cup of broth into a blender and blend until smooth. Add the puree back into the pot.
- Shred Chicken: Shred the chicken on a cutting board and return it to the pot. Stir everything together until smooth. Garnish with fresh parsley and serve!
- Crockpot Instructions:
- Sauté Vegetables (Optional): Heat olive oil in a pan, sauté the celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes, until slightly translucent.
- Layer in the Crockpot: Layer the raw chicken, sautéed vegetables, and potatoes in the crockpot. Add the chicken broth, cover, and set on low for 6 hours.
- Blend and Shred: After cooking, remove the large potato pieces and chicken breasts. Blend the large potatoes, milk, and 1/2 cup of broth until smooth, then add back to the pot.
- Shred Chicken: Shred the chicken and add it back to the pot. Stir everything together, garnish with parsley, and serve!
- Stovetop Instructions:
- Sauté Vegetables: Heat olive oil in a large pot on the stove. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes.
- Cook Chicken and Potatoes: Add raw chicken, potatoes, and chicken broth to the pot. Cover and bring to a boil, then lower the heat to a simmer. Cook for 30 minutes, stirring occasionally.
- Blend and Shred: Once cooked, remove the large potato pieces and chicken. Blend the large potatoes, milk, and 1/2 cup of broth until smooth. Add the puree back into the pot.
- Shred Chicken: Shred the chicken and add it back into the pot. Stir everything together, garnish with parsley, and serve!
Notes
- For a Thicker Soup: Blend more potatoes and add them back into the soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
