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Chicken Pot Pie Soup Recipe

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This Chicken Pot Pie Soup recipe is a comforting blend of tender chicken, creamy potatoes, and flavorful vegetables, all simmered in a savory broth. It's a perfect one-pot meal, full of classic pot pie flavors without the fuss of a crust. This easy recipe is sure to become a family favorite!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 cup celery, diced
  • 1 cup carrot, sliced into 1/4-inch thick circles
  • 1 cup onion, finely chopped
  • 1/2 tablespoon garlic, minced
  • 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1 cup Yukon gold potatoes, peeled and cut into quarters (for blending)
  • 1/4 teaspoon 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, etc.)

Instructions

  • Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned. Remove chicken and set aside.
  • In the same pot, add celery, carrots, and onions. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
  • Add the 2 cups of diced potatoes, chicken broth, salt, pepper, parsley, basil, and rosemary. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  • Remove 1 cup of the soup and blend until smooth. Return the blended mixture to the pot to thicken the soup.
  • Stir in the milk of choice and return the cooked chicken to the pot. Simmer for another 5 minutes to heat through.
  • Serve hot, garnished with fresh parsley.

Notes

  • You can substitute the chicken breasts with rotisserie chicken for convenience.
  • For a richer flavor, use whole milk or half-and-half instead of almond milk.
  • The soup can be made ahead of time and reheated, but add the milk just before serving.

Nutrition

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