Down in the heart of the rural South, where the morning mist kisses the fields and the rooster’s crow is your daily alarm clock, chicken is more than just a meal—it’s a way of life. Growing up, I learned the art of chicken from my father, who always said, “Son, a good chicken dish is like a warm hug.” This Chicken Pot Pie Soup recipe embodies just that—a nourishing chicken soup that wraps you in comfort like a cozy quilt on a chilly evening. Whether it’s the warmth of the broth or the tender bites of chicken, this dish always takes me back to those family dinners where love was the main ingredient.
Why You’ll Absolutely Love This Recipe
- It’s so easy, it feels like a little kitchen victory!
- The flavors are as comforting as a Sunday afternoon nap.
- This **Healthy Chicken Pot Pie Soup** is perfect for those who crave the taste of pot pie without the fuss.
- It’s a **Clean Chicken Soup Recipe** that’s both hearty and wholesome.
Simple Ingredients for a Delicious Treat
Every ingredient in this recipe tells a story. The **bowl of chicken soup with herbs** is brought to life with simple, fresh ingredients that you might already have in your pantry. The celery, carrots, and onions create a classic mirepoix base, filling your kitchen with an aroma that whispers, “Welcome home.” The Yukon gold potatoes add a creamy texture, while a sprinkle of dried herbs like basil and rosemary brings a touch of the garden to your pot.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Set your Instant Pot to regular sauté function and add a bit of olive oil. As you lightly sear those chicken fillets, imagine the sizzle as the first note in a symphony of flavors. Once seared, set the chicken aside—it’ll finish cooking later. Toss in your veggies and herbs, and let them dance in the pot for a couple of minutes until they’re slightly translucent. Now, layer your chicken and potatoes, pour in the broth, and let the Instant Pot work its magic. After a few minutes of pressure cooking, you’ll have the base of your soup ready to be blended into creamy perfection.
A Few of My Favorite Tips
Here’s a little secret from my kitchen to yours: when blending the potatoes with milk and broth, use a splash of almond milk for a nutty undertone that enhances the soup’s richness. And always remember, the key to a **nourishing chicken soup** is patience and love.
How I Like to Serve This
There’s something about serving this **pot pie soup recipe** in a rustic bowl, garnished with a sprinkle of fresh parsley, that makes it feel extra special. Pair it with a slice of crusty bread or some homemade biscuits, and you’ve got yourself a meal that feels like a big, warm hug.
Storing & Reheating (If There’s Any Left!)
If you find yourself with leftovers, this soup keeps well in the fridge for up to three days. Just reheat it gently on the stovetop, adding a splash of broth or milk to bring back that creamy consistency. And if you’re looking for more comforting dishes, you might enjoy **The Comforting Smothered Chicken and Rice Your Family Will Love** or **Why This Creamy Tomato Tortellini Warms My Heart Every Time**.
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 lb chicken fillets ((about 2 larger fillets))
- 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 + cut into 1 inch pieces))
- 1 cup yukon gold potatoes ((peeled + cut into quarters))
- 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 tablespoon fresh parsley ((for garnish))
- 1/2 cup milk of choice ((almond milk, whole milk, any milk will work))
Instructions
- Set Instant Pot to sauté, add olive oil, and sear chicken for 2 minutes. Remove chicken.
- Add celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes. Stir in small potatoes.
- Lay chicken on top of vegetables, add large potato quarters, and pour in chicken broth.
- Cook on High Pressure for 9 minutes, then natural release for 5 minutes.
- Remove large potato pieces and chicken, blend potatoes with milk and broth until smooth, then return to pot.
- Shred chicken, return to pot, stir until smooth, garnish with parsley, and serve.
