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–+ servings
Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup – Comfort in Every Spoonful

This Chicken Pot Pie Soup combines comforting flavors in a healthy, dairy-free, and gluten-free dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil Can be substituted with melted butter, avocado oil, or coconut oil.
  • 1 pound Boneless Skinless Chicken Breasts Can be replaced with thighs, tenders, or shredded rotisserie chicken.
  • 1 cup Celery, diced Adds aromatic flavor and crunch.
  • 1 cup Carrot, sliced Brings sweetness and color.
  • 1 cup Onion, finely chopped Enhances depth of flavor.
  • ½ tablespoon Garlic, minced Garlic powder can be used if fresh isn't available.
For Creaminess and Thickness
  • 2 cups Yukon Gold Potatoes, cut into 1-inch pieces Acts as a thickener and provides creaminess.
  • 1 cup Yukon Gold Potatoes, cut into quarters
  • 3 cups Low Sodium Chicken Broth Vegetable broth can be used for a vegetarian option.
  • ½ cup Milk of choice Substitute with almond milk for dairy-free.
For a Flavor Burst
  • Herbs and Seasonings (black pepper, salt, dried parsley, basil, rosemary) Adjust to taste.

Equipment

  • Instant Pot
  • Blender

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in your Instant Pot on the sauté setting. Add the chicken breasts and sear for about 2 minutes on each side until golden brown. Remove and set aside.
  2. In the same pot, add the diced celery, sliced carrot, and finely chopped onion. Sauté for about 2 minutes until slightly translucent. Stir in minced garlic and preferred herbs.
  3. Return the chicken to the pot and add the smaller cut potatoes. Pour in chicken broth, ensuring the chicken is submerged.
  4. Seal the Instant Pot lid and set to cook on high pressure for 9 minutes. Allow pressure to release naturally for 5 minutes, then release remaining pressure.
  5. Remove the chicken and large potato quarters. Blend with ½ cup of milk until smooth and creamy.
  6. Shred the chicken using two forks, return to the pot along with the blended mixture. Stir until well combined and adjust seasoning. Serve and garnish with fresh parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

For best results, use rotisserie chicken, blend some of the potato and chicken for creaminess, and stir before serving if refrigerated.

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