Absolutely!
Indulge in the ultimate comfort food experience with this delightful Chicken Pot Pie Soup recipe. It’s a hearty and satisfying meal that brings together tender chicken, flavorful vegetables, and aromatic herbs in a creamy broth. With its comforting warmth and rich flavors, this soup is perfect for cozy nights in or for sharing with loved ones around the table.
Plus, it’s easy to make and customizable to suit your taste preferences. Whether you’re craving a comforting bowl of soup on a cold winter day or looking for a wholesome meal to nourish your body and soul, this Chicken Pot Pie Soup is sure to hit the spot. So, gather your ingredients, simmer up a pot of goodness, and enjoy the comforting embrace of this delicious homemade soup.
Satisfying Chicken Pot Pie Soup Recipe
Ingredients:
– 2 tablespoons olive oil
– 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
– 1 cup diced celery
– 1 cup carrots, cut into 1/4 inch thick small circles
– 1 cup finely chopped onion
– 1/2 tablespoon finely minced garlic
– 2 cups Yukon Gold potatoes, peeled and cut into 1 inch pieces
– 1 cup Yukon Gold potatoes, peeled and cut into quarters
– 1/4 teaspoon pepper
– 1/4 teaspoon salt
– 1/4 teaspoon dried parsley
– 3 cups chicken broth or low-sodium bone broth
– 1/4 teaspoon dried basil
– 1/4 teaspoon dried rosemary
– 1 tablespoon fresh parsley, for garnish
– 1/2 cup milk of choice (almond milk, whole milk, any milk will work)
Instructions:
1. Heat olive oil in a pot over medium heat. Lightly sear the chicken breasts on each side for about 2 minutes. They won’t be fully cooked, and that’s okay. Remove the chicken breasts to a plate and set aside.
2. Add diced celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary to the pot. Sauté for 2 minutes until slightly translucent. Add in the small-cut potatoes and stir.
3. Place the chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters on top of the chicken. Pour in the chicken broth.
4. If using an Instant Pot, set it to High Pressure (manual on older models) and cook for 9 minutes. Once cooked, allow natural release for 5 minutes before manually releasing the rest of the pressure. If using a regular pot, cover and simmer for about 20 minutes until the potatoes are tender.
5. Remove the large potato pieces and chicken from the pot.
6. Blend the large potato quarters, milk, and 1/2 cup of broth from the pot until smooth. Add the mixture back into the pot.
7. Shred the chicken on a cutting board and return it to the pot.
8. Stir everything together until combined and smooth. Garnish with fresh parsley before serving.
Enjoy this hearty and comforting Chicken Pot Pie Soup, packed with wholesome ingredients and rich flavors, perfect for warming you up on chilly days!
