Chicken Pot Pie Soup

Introduction

When I first made this Chicken Pot Pie Soup, I was looking for something that could bring the same comfort as a traditional chicken pot pie but in a soupier, easier-to-make form. The creamy texture, hearty chicken, and blend of vegetables truly hit the spot. It quickly became a family favorite, with everyone from my husband to the kids eagerly asking for seconds. The beauty of this recipe is that it’s versatile, easy to make in the Instant Pot, Crockpot, or stovetop, and delivers that familiar, comforting flavor in a fraction of the time it takes to prepare the classic pie. This soup is perfect for cozy nights in, and the entire family will love the creamy broth, tender chicken, and flavorful vegetables. I highly recommend giving it a try—your taste buds will thank you!

Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
• 1 cup celery, diced
• 1 cup carrots, 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
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth (or bone 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, etc.)

Instructions

Instant Pot Instructions:

1. Sear the Chicken:
   Set the Instant Pot to the regular sauté function. Add olive oil and lightly sear the chicken breasts on each side for about 2 minutes. Remove the chicken breasts from the pot and set them aside. The chicken won’t be fully cooked yet, but that’s okay.
2. Sauté the Vegetables:
   Add the diced celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary to the pot. Sauté for about 2 minutes, or until the vegetables start to soften slightly and become translucent.
3. Add Potatoes and Chicken:
   Stir in the small cut potatoes. Place the chicken breasts on top of the vegetable mixture, and add the large potato quarters on top of the chicken. Pour in the chicken broth.
4. Pressure Cook:
   Close the Instant Pot lid and set it to High Pressure (Manual mode on older models). Seal the lid and cook for 9 minutes. Once the soup is done, allow it to naturally release for 5 minutes, then manually release the rest of the pressure.
5. Blend the Potatoes:
   Remove the large potato pieces and the chicken from the pot. Place the large potato quarters, milk, and about 1/2 cup of broth from the pot into a blender and blend until smooth. Pour the blended mixture back into the Instant Pot.
6. Shred the Chicken:
   Shred the chicken on a cutting board, then return it to the pot. Stir everything together until well combined and smooth. Garnish with fresh parsley and serve warm.

Crockpot Instructions:

1. Sauté the Vegetables:
   Heat olive oil in a pan on the stove. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for about 2 minutes or until the vegetables are slightly translucent. (This step is optional, but recommended for extra flavor.)
2. Layer in the Crockpot:
   Layer raw chicken, cooked vegetables, and small cut potatoes in the crockpot. Pour in the chicken broth. Cover and set the crockpot to low for 6 hours.
3. Blend and Shred:
   Once cooked, remove the large potato pieces and chicken breasts. Place the large potato quarters, milk, and about 1/2 cup of broth from the pot into a blender and blend until smooth. Add the blended mixture back into the crockpot.
4. Shred the Chicken:
   Shred the chicken and return it to the crockpot. Stir everything together until combined and smooth. Garnish with fresh parsley and serve.

Stovetop Instructions:

1. Sauté the Vegetables:
   Heat olive oil in a large pot over medium heat. Add the celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes or until the vegetables are slightly translucent.
2. Cook the Soup:
   Add raw chicken, potatoes, and chicken broth to the pot. Cover and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook for 30 minutes, stirring occasionally.
3. Blend and Shred:
   Once the soup is ready, remove the large potato pieces and chicken breasts. Place the large potato quarters, milk, and about 1/2 cup of broth from the pot into a blender and blend until smooth. Add the blended mixture back into the pot.
4. Shred the Chicken:
   Shred the chicken on a cutting board, then return it to the pot. Stir everything together until well combined and smooth. Garnish with fresh parsley and serve warm.

Nutrition Facts

• Servings: 6-8 servings
• Calories per serving: Approximately 350 kcal (based on 8 servings)
• Total Fat: 12g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 580mg
• Carbohydrates: 33g
• Fiber: 5g
• Sugar: 6g
• Protein: 28g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes (Instant Pot) / 30 minutes (Stovetop) / 6 hours (Crockpot)
• Total Time: 30 minutes (Instant Pot) / 35 minutes (Stovetop) / 6 hours (Crockpot)

How to Serve

• Serve with bread: Pair this creamy soup with a slice of freshly baked bread or a warm baguette for dipping.
• Top with extra herbs: Garnish the soup with additional fresh parsley or thyme for a burst of color and extra flavor.
• Add a dollop of sour cream: For an even creamier texture, add a spoonful of sour cream on top of each serving.
• Serve in bowls: Ladle the soup into bowls and enjoy it with a side of your favorite crackers or a small salad for a complete meal.
• Top with cheese: Sprinkle grated cheese, such as cheddar or Parmesan, on top of the soup for extra richness.

Additional Tips

1. Adjust the broth thickness: If you prefer a thinner soup, add a bit more chicken broth or milk to reach your desired consistency.
2. Use pre-cooked chicken: For a quicker option, you can use rotisserie chicken in place of raw chicken.
3. Blend thoroughly: If you want a completely smooth soup, make sure to blend the potatoes and broth thoroughly before adding them back in.
4. Make it dairy-free: Use almond milk or coconut milk for a dairy-free version of this soup.
5. Freeze the soup: This soup freezes well! Let it cool completely before transferring to an airtight container for up to 3 months.

Recipe Variations

• Add greens: You can stir in some fresh spinach or kale at the end for added nutrients and color.
• Spicy version: Add a pinch of cayenne pepper or some chopped jalapeños for a little heat.
• Vegetarian version: Replace the chicken with chickpeas or tofu for a vegetarian alternative. Use vegetable broth instead of chicken broth.
• Use sweet potatoes: For a different flavor, you can substitute Yukon Gold potatoes with sweet potatoes.
• Herb variations: Experiment with different herbs like thyme, oregano, or sage for unique flavor profiles.

Serving Suggestions

• Serve with a side salad: A simple green salad with a light vinaigrette will balance the richness of the soup.
• Pair with a sandwich: A grilled cheese sandwich or a turkey club sandwich makes a great accompaniment to the soup.
• Make it a dinner party dish: This soup is perfect for serving at a cozy dinner party. Add a nice white wine, such as Chardonnay, to elevate the meal.

Freezing and Storage

• Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
• Freezing: Let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat on the stove.

FAQ Section

1. Can I use chicken thighs instead of chicken breasts?
   Yes, chicken thighs work great in this recipe and will add a bit more flavor and tenderness.
2. Can I use a different type of potato?
   Yukon Gold potatoes are perfect for this soup, but you can also use russet potatoes or red potatoes if preferred.
3. Can I use frozen vegetables?
   Yes, you can use frozen carrots, celery, and potatoes, but make sure to adjust the cooking time as they may cook faster.
4. **Can I make this recipe ahead of time?**
   Yes, this soup can be made in advance and stored in the fridge for up to 4 days. It actually tastes even better the next day.
5. Can I use a different kind of broth?
   You can use vegetable broth or bone broth in place of chicken broth for a different flavor profile.
6. Can I add cream to make it richer?
   Yes, feel free to add a little heavy cream or half-and-half to make the soup even creamier.
7. What kind of milk can I use?
   Any type of milk works, including almond milk, soy milk, or whole milk. Choose according to your preference or dietary needs.
8. Is this soup gluten-free?
   Yes, this soup is naturally gluten-free. Just be sure to double-check the ingredients in your broth to ensure it’s gluten-free.
9. Can I make this in a slow cooker?
   Yes, the slow cooker instructions are included in the recipe above. It’s a great hands-off option for busy days.
10. Can I make this soup spicier?
    Yes, you can add chili flakes, cayenne pepper, or hot sauce to increase the heat.

Conclusion

This Chicken Pot Pie Soup is a comforting, creamy, and hearty dish that will warm you up from the inside out. Whether you choose to make it in the Instant Pot, Crockpot, or on the stovetop, this soup delivers rich flavors and the creamy texture that we all crave. It’s the perfect meal for any night of the week, and it’s sure to become a family favorite. With endless variations and the ability to customize it to your preferences, you’ll love making this soup over and over again!

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