Description
This comforting Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and creamy potatoes in a flavorful broth. Inspired by the classic pot pie, this soup uses simple ingredients and versatile cooking methods including Instant Pot, stovetop, and crockpot to create a rich, satisfying meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 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 and cut into 1 inch pieces (small potatoes)
- 1 cup yukon gold potatoes, peeled and cut into quarters (large potatoes, to be removed later)
Seasonings
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
Liquids and Garnish
- 3 cups chicken broth or bone broth (low sodium preferred)
- 1/2 cup milk of choice (almond milk, whole milk, or any preferred milk)
- 1 tablespoon fresh parsley for garnish
Instructions
- Instant Pot Preparation: Set your Instant Pot to the regular sauté function and add olive oil. Lightly sear the chicken breasts on each side for about 2 minutes; the chicken should not be fully cooked yet. Remove and set aside.
- Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for about 2 minutes until the vegetables are slightly translucent. Stir in the small cut potatoes.
- Add Chicken and Broth: Lay the chicken breasts on top of the vegetable and small potato mixture. Place the large potato quarters on top of the chicken. Pour in the chicken broth.
- Pressure Cook: Seal the Instant Pot and set it to High Pressure for 9 minutes. After cooking, allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure.
- Remove Larger Pieces: Take out the large potato quarters and chicken breasts from the pot and place aside.
- Make Creamy Potato Blend: Place the large potato quarters, milk, and 1/2 cup of broth from the pot into a blender. Blend until smooth, then add this mixture back into the Instant Pot.
- Shred Chicken: Shred the cooked chicken breasts on a cutting board, then return the shredded chicken to the pot.
- Combine and Serve: Stir everything together until well combined and creamy. Garnish with fresh parsley and serve hot.
- Crockpot Option – Sauté Vegetables: Heat olive oil in a pan over the stove. Sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for about 2 minutes until vegetables soften (optional but recommended).
- Crockpot Assembly: Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Pour in chicken broth, cover, and cook on low for 6 hours.
- Crockpot Finish: After cooking, remove the large potato quarters and chicken breasts. Blend large potatoes with milk and some broth until smooth, then return to crockpot. Shred chicken and add back in, stir, garnish, and serve.
- Stovetop Instructions: In a large pot, heat olive oil and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until translucent. Add raw chicken, potatoes, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally.
- Stovetop Finishing: Remove large potatoes and chicken breasts. Blend large potatoes with milk and broth; return to pot. Shred chicken and add back. Stir to combine, garnish with parsley, and serve.
Notes
- You can use any type of milk (dairy or plant-based) to adjust creaminess and dietary preferences.
- The large potato quarters are removed before blending to create a smooth base for the soup.
- Precooking the vegetables by sautéing enhances flavor but is optional for crockpot and stovetop methods.
- Adjust seasoning to taste before serving, especially salt and pepper.
- This recipe adapts well to substitutions such as bone broth for richer flavor or additional vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Chicken pot pie soup, comfort soup, creamy chicken soup, Instant Pot soup, easy chicken soup recipe
