Description

Warm up your chilly nights with this comforting Chicken Pot Pie Soup! This delightful dish captures all the flavors of traditional chicken pot pie but in a simple soup form, making it perfect for busy weeknights. With tender chicken, wholesome vegetables, and aromatic herbs simmered in rich chicken broth, this soup is not only hearty but also nutritious. It’s a family favorite that brings everyone together at the dinner table, whether you’re hosting a cozy gathering or enjoying a quiet night in. Plus, it’s versatile enough to be made in your instant pot, crockpot, or on the stove. Get ready to make this recipe a staple in your home!

Ingredients

Scale

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts (about 2 larger breasts)
1 cup celery (diced)
1 cup carrot (cut into 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
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley (for garnish)
1/2 cup milk of choice

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Instructions

Heat olive oil in a pot over medium heat. Sauté diced onions, carrots, and celery until softened.
Add boneless chicken breasts and sear until cooked through.
Stir in diced potatoes, garlic, black pepper, salt, dried parsley, chicken broth, basil, and rosemary.
Let the mixture simmer for about 30 minutes.
Add milk of choice for a creamy finish and garnish with fresh parsley before serving.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 22g
Cholesterol: 70mg