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–+ servings
Chicken Pot Pie Soup

Cozy Chicken Pot Pie Soup That’s Healthy and Delicious

This Chicken Pot Pie Soup wraps comforting flavors in a lighter, creamy soup that's perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with melted butter or avocado oil
  • 2 pounds Boneless, Skinless Chicken Breasts Chicken thighs or cooked chicken can be used
  • 2 stalks Celery Feel free to replace with bell peppers or favorite veggies
  • 2 medium Carrots Use diced pieces, whether fresh or frozen
  • 1 medium Onion Use less for milder flavors or swap with leeks
  • 4 cloves Garlic Fresh is best; garlic powder can be an alternative
  • 3 medium Yukon Gold Potatoes Do not substitute for smoother blending
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Dried Parsley Fresh herbs can enhance flavor
  • 1 teaspoon Dried Basil Fresh herbs can enhance flavor
  • 1 teaspoon Dried Rosemary Fresh herbs can enhance flavor
  • 4 cups Chicken Broth Low-sodium versions are great for controlling salt
  • 1 cup Milk of Choice Coconut milk keeps it dairy-free

Equipment

  • Instant Pot
  • Crockpot
  • large pot

Method
 

Step-by-Step Instructions
  1. Heat a drizzle of olive oil in your Instant Pot, crockpot, or a large pot over medium heat. Add diced celery, carrots, onions, and minced garlic, sautéing for about 2 minutes.
  2. Layer in the raw chicken breasts and small diced Yukon Gold potatoes, then pour in the chicken broth. If using stovetop, combine all ingredients and bring to a gentle boil.
  3. Seal your Instant Pot and set it to cook on high pressure for 9 minutes, allowing a natural release for 5 minutes afterward. For crockpot, set it to low for about 6 hours. For stovetop, simmer for 30 minutes until chicken is cooked.
  4. Carefully remove larger potato pieces and blend with some broth and your choice of milk until smooth.
  5. Remove chicken from the pot and shred it into bite-sized pieces. Mix back into the soup.
  6. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or a light salad.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

For a quicker meal, use cooked chicken. Warm broth speeds up cooking. Adjust thickness by changing potato amounts. Enjoy fresh for best results.

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