Print

Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

This comforting Chicken Pot Pie Soup recipe delivers all the cozy flavors of a classic chicken pot pie in a creamy, hearty soup form. Featuring tender chicken breasts, diced vegetables, and Yukon gold potatoes simmered in a flavorful broth, this soup is finished with a blended potato-milk mixture to give it a velvety texture. Perfect for a satisfying weeknight meal, it can be prepared using an Instant Pot, crockpot, or stovetop with easy step-by-step instructions.

Ingredients

Scale

Soup Ingredients

  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
  • 1 cup celery, diced
  • 1 cup carrot, cut in 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 (small)
  • 1 cup Yukon gold potatoes, peeled and cut into quarters (large)
  • 1/4 teaspoon black 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
  • 1/2 cup milk of choice (almond milk, whole milk, or any milk)
  • 1 tablespoon fresh parsley (for garnish)

Instructions

  1. Prepare the Instant Pot: Set Instant Pot to regular sauté function and add olive oil. Lightly sear chicken breasts on each side for about 2 minutes. The chicken will not be cooked fully; remove and set aside.
  2. Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for approximately 2 minutes until vegetables are slightly translucent. Stir in the small cut potatoes.
  3. Add Chicken and Broth: Lay the seared chicken breasts over the vegetable and small potato mixture. Place the large potato quarters on top of the chicken. Pour in the chicken broth.
  4. Pressure Cook: Seal the Instant Pot and set to High Pressure (Manual on older models) for 9 minutes. After cooking, allow natural pressure release for 5 minutes, then manually release the remaining pressure.
  5. Remove Chicken and Potatoes: Carefully remove the large potato quarters and chicken breasts from the pot and set aside.
  6. Blend Potatoes: Transfer the large potato quarters, milk, and about 1/2 cup of broth from the pot into a blender. Blend until smooth and pour the puree back into the pot.
  7. Shred Chicken: Shred the cooked chicken breasts on a cutting board and return the shredded chicken to the soup pot.
  8. Combine and Serve: Stir the soup thoroughly until smooth and combined. Garnish with fresh parsley and serve hot.
  9. Alternative Crockpot Method: Heat olive oil in a pan and sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes (optional but recommended). Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth, cover and cook on low for 6 hours. Then remove chicken and large potatoes, blend large potatoes with milk and broth, shred chicken, return all to crockpot, stir, garnish, and serve.
  10. Alternative Stovetop Method: Heat olive oil in a large pot and sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Add raw chicken, potatoes, and chicken broth. Cover and bring to a boil, then reduce heat to simmer and cook for 30 minutes, stirring occasionally. Remove chicken and large potatoes, blend large potatoes with milk and broth, shred chicken, return all to pot, stir, garnish, and serve.

Notes

  • The potatoes are divided into smaller pieces that cook through with the soup and larger pieces that are blended to add thickness and creaminess.
  • Using low sodium broth helps manage salt levels, but seasoning can be adjusted to taste.
  • Milk can be substituted with any plant-based milk for a dairy-free option without compromising creaminess.
  • Sautéing the vegetables before pressure cooking or slow cooking enhances flavor but can be skipped if short on time.
  • The recipe can be adapted to stovetop, Instant Pot, or crockpot depending on your preference and available equipment.
  • Fresh parsley garnish adds a burst of color and freshness to the final dish.

Keywords: Chicken Pot Pie Soup, Chicken Soup, Comfort Food, Instant Pot Soup, Crockpot Soup, Stovetop Soup, Creamy Chicken Soup, Chicken and Potato Soup

Find it online: https://cookwithyana.com/chicken-pot-pie-soup-recipe/