Go Back
–+ servings

Chicken Pot Pie Soup

A warm embrace in a bowl, bursting with the flavors of tender chicken and hearty vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons olive oil For sautéing the veggies and adding flavor.
  • 1 lb boneless, skinless chicken breasts About 2 larger breasts for a hearty protein base.
  • 1 cup celery Diced for crunch and freshness.
  • 1 cup carrot Cut into 1/4 inch thick small circles for sweetness.
  • 1 cup onion Finely chopped for aromatic depth.
  • 1/2 tablespoon garlic Finely minced to enhance the flavor profile.
  • 2 cups yukon gold potatoes Peeled and cut into 1-inch pieces for creaminess.
  • 1 cup yukon gold potatoes Peeled and cut into quarters to be removed later for texture contrast.
  • 1/4 teaspoon black pepper For seasoning.
  • 1/4 teaspoon salt Essential for balancing flavors.
  • 1/4 teaspoon dried parsley Adds herbal notes to the soup.
  • 3 cups chicken broth Or bone broth—choose low sodium for a healthier option.
  • 1/4 teaspoon dried basil To infuse Italian herb essence.
  • 1/4 teaspoon dried rosemary Adds an earthy aroma.
  • 1 tablespoon fresh parsley For garnish, providing a pop of color and freshness.
  • 1/2 cup milk of choice Almond milk, whole milk, or any preferred milk adds creaminess.

Method
 

  1. Begin by heating olive oil in your chosen cooking vessel over medium heat. Add diced celery, carrots, and finely chopped onions, sautéing them until they soften and become fragrant.
  2. Next, add the boneless, skinless chicken breasts into the pot with the sautéed vegetables. Allow them to cook until they are no longer pink on the outside, ensuring that they are just starting to brown slightly.
  3. Now it's time to stir in minced garlic along with both sizes of Yukon gold potatoes, salt, black pepper, dried parsley, basil, rosemary, and chicken broth. Mix everything well to combine the flavors before bringing it to a gentle simmer.
  4. Cover your pot and let it simmer on low heat for about 30 minutes or until the chicken is fully cooked through and tender enough to shred easily with forks.
  5. For a creamier texture reminiscent of traditional pot pie filling, consider blending half of your soup using an immersion blender or transferring it in batches to a countertop blender before returning it back to the pot.
  6. Stir in your choice of milk and garnish with fresh parsley before serving warm in bowls for that ultimate comfort experience!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!