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 and cut into 1 inch pieces)
- 1 cup yukon gold potatoes (peeled and cut into quarters to remove at the end)
- 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 over medium heat. Add chicken and cook until browned, then remove and set aside.
- In the same pot, sauté onions, celery, and carrots until tender. Add garlic and cook for another minute.
- Add potatoes, chicken broth, salt, pepper, parsley, basil, and rosemary. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Remove the quartered potatoes and stir in milk and cooked chicken. Simmer for 5 minutes to combine flavors.
- Garnish with fresh parsley before serving.
Notes
For a thicker soup, blend a portion of it before adding the chicken back in.