Description
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!
Ingredients
- 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
Instructions
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.
- Prep Time: 15 minutes
- Cook Time: Varies by method