Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Description

Experience the heartwarming comfort of Chicken Pot Pie Soup, a variation of the timeless pot pie. This soul-soothing soup combines tender chicken chunks, a medley of veggies and creamy Yukon gold potatoes all simmered in a broth infused with herbs. Each spoonful offers a blend of flavors and textures providing the feeling of a traditional pot pie, in a simpler yet equally gratifying bowl. Whether you opt to prepare it in an Instant Pot, Crockpot or on the stovetop this soup guarantees to be a nourishing and comforting addition to your repertoire—a choice, for those days when you yearn for homemade goodness.

Ingredients

Scale

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

To savor the comforting tastes of a gluten-free rendition of Chicken Pot Pie Soup it’s important to select the correct broth. Opt for a chicken or bone broth that is expressly labeled as gluten-free as some broths might hold additives that have gluten. Also, make sure to use spice blends and dried herbs that are approved gluten-free since they can occasionally get contaminated with gluten during processing. By making these substitutions you can relish all the homey goodness of this classic soup while sticking to your gluten-free dietary needs.

Prep Time: 10 minutes
Cook Time: 20 minutes