Description
This hearty Chicken Pot Pie Soup combines tender chicken, fresh vegetables, and creamy broth for a comforting meal that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless
- skinless chicken breasts
- 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
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley for garnish
- 1/2 cup milk of choice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned and cooked through, about 5-7 minutes per side. Remove from pot and shred once cool.
- In the same pot, add celery, carrots, onion, and garlic. Sauté for 3-4 minutes until the vegetables are softened.
- Add the potatoes, black pepper, salt, dried parsley, chicken broth, basil, and rosemary. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Stir in the shredded chicken and milk, cooking for an additional 5 minutes until heated through. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, you can use a cornstarch slurry to thicken the broth. Just mix cornstarch with a little cold water and stir it into the soup until your desired thickness is reached.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 315 kcal
- Sugar: 5 g
- Sodium: 510 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 82 mg
Keywords: Chicken Pot Pie Soup, hearty soup, comfort food, chicken soup, easy recipes