Description
A creamy, comforting Chicken Pot Pie Soup packed with chicken, vegetables, and tender potatoes. Perfect for a cozy weeknight dinner!
Ingredients
- 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 and cut into 1 inch pieces
- 1 cup Yukon Gold potatoes, peeled and cut into quarters (for easy removal)
- 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, whole, any milk works)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until browned. Remove and set aside.
- Add celery, carrot, onion, and garlic. Sauté for 5–6 minutes until softened.
- Add the 2 cups of Yukon Gold potatoes and cook for 2–3 minutes.
- Pour in chicken broth, dried parsley, basil, and rosemary. Bring to a boil.
- Reduce heat to a simmer, add chicken back, cover, and cook for 15–20 minutes until potatoes are tender and chicken is cooked through.
- Remove the 1 cup of quartered potatoes if desired. Stir in milk and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve warm.
Notes
- Substitute chicken with turkey or tofu for a different twist.
- Use low-fat milk or cream for a lighter version.
- Leftovers store well in the fridge for 3 days and can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Soup
- Cuisine: American