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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5.1 from 12 reviews

This Chicken Pot Pie Soup is a comforting and hearty dish that combines tender chicken, fresh vegetables, and creamy potatoes into a flavorful and easy-to-make soup. Perfect for any season, this recipe offers multiple cooking methods including Instant Pot, Crockpot, and stovetop, making it accessible for any home cook. The soup is inspired by the classic chicken pot pie but served as a warm, creamy soup with fresh herbs and a rich broth base.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breasts (about 2 larger breasts)

Vegetables

  • 1 cup celery, diced
  • 1 cup carrot, cut into 1/4 inch thick small circles
  • 1 cup onion, finely chopped
  • 1/2 tablespoon 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)

Liquids

  • 3 cups chicken broth (or low sodium bone broth)
  • 1/2 cup milk of choice (almond milk, whole milk, any milk works)

Oils & Herbs/Spices

  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon fresh parsley (for garnish)

Instructions

  1. Instant Pot Preparation: Set Instant Pot to sauté mode and add olive oil. Lightly sear the chicken breasts about 2 minutes per side. Remove and set aside (chicken won’t be fully cooked).
  2. Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until vegetables are slightly translucent, then add the small cut potatoes and stir to combine.
  3. Add Chicken and Potatoes: Place seared chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters over the chicken. Pour in the chicken broth.
  4. Pressure Cook: Seal the Instant Pot and cook on high pressure for 9 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
  5. Remove Chicken and Potatoes: Carefully take out the chicken breasts and large potato quarters from the pot and set aside.
  6. Blend Potatoes: In a blender, combine the large potato quarters, milk, and 1/2 cup of soup broth from the pot. Blend until smooth and return mixture back into the Instant Pot.
  7. Shred Chicken: Shred the chicken breasts with two forks and add back into the soup. Stir well to combine until creamy and smooth.
  8. Garnish and Serve: Garnish the soup with fresh parsley and serve hot.
  9. Crockpot Preparation: Heat olive oil in a pan on the stove and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary for 2 minutes until slightly translucent (optional but recommended).
  10. Layer Ingredients: In the crockpot, layer raw chicken breasts, cooked vegetables, small potatoes, and pour chicken broth over everything. Cover and cook on low for 6 hours.
  11. Remove Chicken and Potatoes: Once cooked, remove the chicken breasts and large potato pieces.
  12. Blend Potatoes: Blend large potato quarters with milk and about 1/2 cup of broth from the crockpot until smooth, then add back into the crockpot.
  13. Shred Chicken: Shred the chicken and return it to the soup. Stir until combined and creamy.
  14. Garnish and Serve: Garnish with fresh parsley and serve warm.
  15. Stovetop Preparation: Heat olive oil in a large pot. Sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until vegetables are translucent.
  16. Add Raw Ingredients and Simmer: Add raw chicken breasts, potatoes, and chicken broth to the pot. Cover, bring to a boil, then reduce to a simmer for 30 minutes, stirring occasionally.
  17. Remove Chicken and Potatoes: Take out the chicken breasts and large potato pieces after cooking.
  18. Blend Potatoes: Blend large potato quarters with milk and 1/2 cup broth until smooth. Return the mixture to the pot.
  19. Shred Chicken: Shred the chicken breasts and add back into the soup. Stir well until smooth and creamy.
  20. Garnish and Serve: Garnish with fresh parsley and serve hot.

Notes

  • You can use any type of milk for creaminess; almond milk or whole milk both work well.
  • Low sodium chicken broth is recommended to control saltiness.
  • For extra flavor, sautéing vegetables before slow cooking or pressure cooking is encouraged but optional.
  • If you prefer thicker soup, blend more potatoes or add slightly less broth.
  • Natural pressure release in the Instant Pot helps keep the chicken tender and juicy.
  • Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.
  • This recipe can be adapted to be gluten free and is naturally low fat if using almond milk.

Nutrition

Keywords: chicken pot pie soup, creamy chicken soup, comforting soup, easy chicken soup, Instant Pot soup, crockpot chicken soup, hearty soup

Find it online: https://delishfamilyrecipe.com/chicken-pot-pie-soup-recipe/