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Chicken Pot Pie Soup

Chicken Pot Pie Soup perfectly styled on a cozy, clean table setting
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A cozy and creamy chicken pot pie soup that brings comfort in every bowl. Perfect for chilly days, this hearty soup combines tender chicken and vegetables in a flavorful broth.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken breasts about 2 larger 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 so that you can remove them at the end
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 3 cups chicken broth or bone broth low sodium
  • 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 large pot over medium heat.
  2. Add chicken breasts and cook until browned on both sides.
  3. Remove chicken and set aside.
  4. Add celery carrot onion and garlic to the pot and sauté until softened.
  5. Add diced potatoes black pepper salt dried parsley basil and rosemary.
  6. Pour in chicken broth and bring to a boil.
  7. Reduce heat and simmer until potatoes are tender.
  8. Shred the chicken and return to the pot.
  9. Add milk and stir to combine.
  10. Simmer for 5 minutes.
  11. Remove quartered potatoes if desired.
  12. Garnish with fresh parsley and serve warm.

Notes

  • For extra creaminess add a splash of heavy cream or use half and half instead of milk
  • You can also add frozen peas for extra vegetables during the last few minutes of cooking

Nutrition

Find it online: https://www.amgroyal.com/chicken-pot-pie-soup/