Chicken Pot Pie Soup – When the weather gets colder there’s nothing cozy as a bowl of hot soup. This recipe, for Chicken Pot Pie Soup not only fills your home with a smell but also brings joy to everyone. It’s packed with tender chicken, hearty vegetables and a creamy base giving a twist to the classic pot pie.
I can still vividly recall the first time I prepared this Chicken Pot Pie Soup. It was on an autumn evening when I wanted to try something for dinner. As the soup simmered its inviting aroma spread throughout the house luring my husband and child into the kitchen with their appetites. The first spoonful was a revelation – flavorful and incredibly satisfying. It was a hit. Ever since then it has held a special place in our family recipe collection.
What makes this Chicken Pot Pie Soup truly stands out?
This Chicken Pot Pie Soup stands out as a comforting favorite among families; it can be prepared using cooking methods such as Instant Pot, Crockpot or stovetop. Its simple preparation makes it suitable, for both beginner cooks and experienced chefs alike. With its combination of chicken, hearty vegetables and creamy broth it offers a wholesome yet indulgent experience. The ability to utilize kinds of potatoes and milk including options that are free of dairy caters, to a wide range of dietary preferences. This soup isn’t just a dish; it’s a comforting and healthy bowl, with the flexibility to suit any lifestyle.
What You Need To Make This Chicken Pot Pie Soup Recipe?
Olive Oil: Olive oil is a choice, for maintaining heart health while adding a fruity touch to the soup. When used to sauté it enhances the flavors of the vegetables and chicken.
Boneless, Skinless Chicken Breasts: The soup star protein is boneless skinless chicken breasts. They are both lean and flavorful. They absorb the herbs and spices beautifully infusing the soup with a rich and savory taste.
Celery, Carrot, and Onion: The classic trio of celery, carrot and onion (often known as the ” trinity” in cooking) forms a foundation of flavors in this soup. Not do they contribute texture. Also, provide essential vitamins and minerals.
Garlic: A little bit of garlic goes a long way! It adds a vital aroma, to defining the character of this soup.
Yukon Gold Potatoes: Yukon Gold potatoes have been chosen for their texture and buttery flavor. They naturally thicken the soup making it feel comforting and homely. Using both quartered potatoes cleverly enhances both texture and flavor.
Seasonings (Pepper, Salt, Parsley, Basil, Rosemary): A careful selection of seasonings including pepper, salt, parsley, basil and rosemary has been made to complement the chicken and vegetables in this soup. The result is a blend of flavors that’s both soothing and invigorating.
Chicken or Bone Broth: To maintain a heart soup that allows the flavors of ingredients to shine it’s best to use low-sodium broth. If you want an added touch of richness and depth consider using bone broth.
Milk of Choice: Regardless of whether you choose almond milk, whole milk or any other type incorporating milk into the soup will give it a creamy texture that enhances every spoonful with delight.
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Steps To Make Chicken Pot Pie Soup:
Step 1: To cook using an Instant Pot: Begin by browning the chicken in olive oil. Once it has a sear set the chicken aside. Sauté your vegetables, with spices add the quartered potatoes. Then place the chicken on top. Pour in the broth. Cook under pressure. Once cooked blend the quartered potatoes with milk and some broth to create a mixture. Shred the chicken. Add everything back to the pot. Stir well. Garnish with parsley.
Step 2: For cooking in a Crockpot: Begin by sautéing the vegetables and layer them with chicken and potatoes in the crockpot. Cook on low heat for 6 hours. Blend the quartered potatoes with milk and broth shred the chicken and mix everything back, into the pot. Garnish as desired before serving.
Step 3: If you prefer stovetop cooking: Sauté your vegetables first then add chicken, potatoes and broth to simmer until fully cooked. Follow a process of blending and mixing as described for other methods.
Tip:
To enhance the richness and creaminess of your Chicken Pot Pie Soup without using cream try this technique; mix cooked Yukon gold potato quarters, with a portion of the soup broth. This process not only thickens the soup but also gives it a silky, smooth texture that enriches the overall flavor. The key is to blend until it becomes completely smooth ensuring a perfect consistency. This little stunt adds depth to your soup while maintaining it light and healthy so you can relish it guilt-free without compromising on flavor.
Frequently Asked Questions:
Can I use frozen vegetables?
Of course! Using vegetables is perfectly fine. Simply add them directly to the pot.
What can I use instead of Yukon gold potatoes?
If you don’t have Yukon gold potatoes you can use russet or red potatoes instead. They work well.
How can I make this soup dairy-free?
To make this soup dairy free you can substitute milk with almond or soy milk for a dairy version.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Pot Pie Soup
Ingredients
- 2 tbsp olive oil
- 1 pound boneless skinless chicken breasts (about 2 large breasts)
- 1 c celery diced
- 1 c carrot sliced into 1/4 inch thick circles
- 1 c onion finely chopped
- 1/2 tbsp garlic finely minced
- 2 c Yukon gold potatoes peeled and cubed
- 1 c Yukon gold potatoes quartered (for removal later)
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp dried parsley
- 3 c low sodium chicken or bone broth
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary
- 1 tbsp fresh parsley for garnish
- 1/2 c milk your choice
Instructions
Preparation:
- Start by browning the chicken breasts in olive oil using an Instant Pot, a Crockpot (if it has a sauté function) or a pot, on the stovetop. Once done set them aside.
- In the pot sauté celery, carrot, onion and garlic with a pinch of salt, pepper, parsley, basil and rosemary.
Cooking:
- Instant Pot: Place the chicken and small diced potatoes over the sautéed veggies. Add quartered potatoes and pour in chicken broth. Cook on High Pressure for 9 minutes. Let it naturally release for 5 minutes before releasing any remaining pressure.
- Crockpot: Layer the chicken breasts, sautéed veggies and diced potatoes in that order. Pour in broth. Cook on low for 6 hours.
- Stovetop: Add the chicken breasts, diced potatoes and broth to the sautéed veggies. Bring to a boil. Then let it simmer for 30 minutes.
- Remove the chicken breasts along with any potato pieces from the pot. Blend those potato quarters with some milk and a bit of broth until smooth. Return this blended mixture back to the pot.
- Shred the chicken breasts into pieces before adding them back to the pot.
- Give everything a stir to combine all flavors together. Garnish with parsley, before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
This was delish! I boiled down a whole chicken then picked meat off. It added a lot more flavor.