Chicken Pot Pie Soup
A comforting and hearty soup combining tender chicken, vegetables, and savory broth, perfect for a cozy meal.
Ingredients
Main 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)
- 0.5 tablespoon garlic (finely minced)
- 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
- 1 cup yukon gold potatoes (peeled + cut into quarters)
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 0.25 teaspoon dried parsley
- 3 cups chicken broth (or bone broth - low sodium!)
- 0.25 teaspoon dried basil
- 0.25 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- 0.5 cup milk of choice (almond milk, whole milk, any milk will work)
Instructions
- Heat olive oil in a large pot and cook chicken until browned. Remove and set aside.
- In the same pot, sauté onions, celery, carrots, and garlic until tender.
- Add chicken back to the pot along with potatoes, broth, and seasonings. Simmer until potatoes are cooked through.
- Remove the quartered potatoes, mash or blend the soup to desired consistency, then stir in milk and garnish with parsley.
Notes
Use low-sodium broth for a healthier option.