Introduction
Dive into a bowl of warmth and flavor with our Chicken Pot Pie Soup! This comforting dish combines tender chicken, hearty vegetables, and creamy goodness to create a meal that’s sure to satisfy your cravings. Whether you’re enjoying a chilly evening at home or looking for a joyful gathering dish, this soup will wrap you in a cozy embrace. Let’s explore how to bring this delicious recipe to life in your kitchen!
Detailed Ingredients with measures
- 2 tbsp olive oil
- 1 lb boneless chicken breasts
- 1 cup celery, diced
- 1 cup carrots, sliced
- 1 cup onion, chopped
- 1/2 tbsp garlic, minced
- 2 cups Yukon gold potatoes, cut
- 3 cups low-sodium chicken broth
- 1/2 cup milk
- Spices: salt, pepper, parsley, basil, rosemary
Preparation Time
- Prep Time: 15 minutes
- Cook Time: Varies by method
- Total Time: Approximately 45 minutes
- Yield: Serves 4-6
Instant Pot Method:
1. Sear chicken in olive oil; remove from pot.
2. Sauté the veggies. Add small potatoes and place chicken on top. Pour in the broth.
3. Cook on High for 9 minutes and let it naturally release the pressure.
4. Blend large potatoes with milk and some broth. Stir back into the pot with shredded chicken.
Crockpot Method:
1. Sauté veggies (optional).
2. Layer chicken, veggies, and broth in the crockpot. Cook on low for 6 hours.
3. Blend large potatoes with milk and some broth. Stir back in with shredded chicken.
Stovetop Method:
1. Sauté veggies in a large pot; add chicken, potatoes, and broth. Simmer for 30 minutes.
2. Blend large potatoes with milk and some broth. Stir back in with shredded chicken.
Serve it hot and garnish with fresh parsley for that extra touch of freshness. Enjoy every comforting spoonful! This Chicken Pot Pie Soup not only warms the heart but also nourishes the body, making it a delightful choice for any day.
Detailed Directions and Instructions
Instant Pot Method
1. Sear chicken in the olive oil over medium heat until browned; remove from pot and set aside.
2. Sauté the diced celery, sliced carrots, and chopped onion until softened. Add the diced Yukon gold potatoes and place the seared chicken on top of the vegetables. Pour in the low-sodium chicken broth, ensuring all ingredients are covered.
3. Close the lid of the Instant Pot and cook on High for 9 minutes. Once done, allow the pressure to naturally release for about 10 minutes.
4. Carefully remove the chicken and blend the larger potato pieces with 1/2 cup of milk and a little broth until smooth. Stir this mixture back into the pot along with the shredded chicken.
Crockpot Method
1. (Optional) Sauté the diced veggies (celery, carrots, onion) in a separate pan until slightly softened.
2. Layer the chicken breasts at the bottom of the crockpot, followed by the sautéed veggies, diced Yukon gold potatoes, and pour in the low-sodium chicken broth.
3. Cover the crockpot and cook on low for 6 hours until the chicken is tender.
4. Remove the chicken and blend the larger potato pieces with 1/2 cup of milk and a bit of broth until smooth. Stir this back into the soup along with the shredded chicken.
Stovetop Method
1. In a large pot, sauté the diced celery, sliced carrots, and chopped onion over medium heat until softened.
2. Add the boneless chicken breasts, diced Yukon gold potatoes, and pour in the low-sodium chicken broth. Bring to a simmer.
3. Cover and let simmer for 30 minutes or until the chicken is cooked through.
4. Remove the chicken, blend the larger potato pieces with 1/2 cup of milk and a little broth until smooth. Stir this mixture back into the pot along with the shredded chicken.
Notes
Chicken
– Use boneless, skinless chicken breasts or thighs for easier shredding.
Vegetables
– Feel free to add other vegetables like peas, corn, or green beans for more variety.
Thickening the Soup
– For a thicker consistency, consider adding more blended potatoes or using a cornstarch slurry.
Serving Suggestions
– Serve hot and garnish with fresh parsley for a pop of color and flavor.
Nutritional Benefits
– This soup is a great source of protein from chicken and provides a variety of vitamins from the vegetables, making it a nourishing meal option.
Cook techniques
Instant Pot Method
Sear chicken in olive oil; remove from pot. Sauté the veggies. Add small potatoes and place chicken on top. Pour in the broth. Cook on High for 9 minutes and let it naturally release the pressure. Blend large potatoes with milk and some broth. Stir back into the pot with shredded chicken.
Crockpot Method
Sauté veggies (optional). Layer chicken, veggies, and broth in the crockpot. Cook on low for 6 hours. Blend large potatoes with milk and some broth. Stir back in with shredded chicken.
Stovetop Method
Sauté veggies in a large pot; add chicken, potatoes, and broth. Simmer for 30 minutes. Blend large potatoes with milk and some broth. Stir back in with shredded chicken.
FAQ
Can I use frozen chicken for the soup?
Yes, you can use frozen chicken; just increase the cooking time accordingly.
What can I substitute for Yukon gold potatoes?
You can use other types of potatoes such as red potatoes or russet potatoes.
Can I make this soup dairy-free?
Yes, you can substitute the milk with a non-dairy alternative like almond milk or coconut milk.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the soup?
Absolutely! The soup can be frozen for up to 3 months. Just make sure to let it cool before transferring to a freezer-safe container.
Conclusion
Enjoy every comforting spoonful of this Chicken Pot Pie Soup, prepared easily with any of the methods above. It’s a delightful dish that warms the heart and nourishes the body!
