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Chicken Pot Pie Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
A comforting and hearty chicken pot pie soup that combines all the classic flavors in a warm bowl.

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.

Notes

For a creamier soup, add more milk or cream to taste.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: chicken