Chicken Pot Pie Soup

4.87 from 453 votes
Healthy Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove – this yummy soup is paleo, whole30 and SO delicious!
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes

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+ 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 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

Instant Pot Instructions

  • Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
  • Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary.  Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
  • Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth.
  • Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Once the soup cooks, allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
  • Remove the large potato pieces + chicken.
  • Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot,
  • Place chicken on a cutting board and shred.  Put the chicken back into the pot.
  • Stir together until combined and smooth. Garnish with parsley and serve.

Crockpot Instructions

  • Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and parsley.  Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
  • Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover + set to low for 6 hours.
  • Once cooked, remove the large potato pieces + chicken breasts.
  • Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
  • Place chicken on a cutting board and shred.  Put the chicken back into the pot.
  • Stir everything together until combined and smooth. Garnish with parsley and serve.

Stovetop Instructions

  • Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary.  Sauté for 2 minutes or until slightly translucent.
  • Add raw chicken, potatoes and chicken broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
  • Once cooked, remove the large potato pieces + chicken breasts.
  • Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
  • Place chicken on a cutting board and shred.  Put the chicken back into the pot.
  • Stir everything together until combined and smooth. Garnish with parsley and serve.

Notes

Use cooked chicken to speed up the chicken pot pie soup. Use leftover chicken or grab a rotisserie chicken and shred or use my Crockpot Whole Chicken or Easy Instant Pot Shredded Chicken to make this soup even quicker. If you’re doing this in your instant pot, follow all instructions below. Sub raw chicken for 2-3 cups cooked chicken and only cook on high pressure for 5 minutes.

If you’re doing this on your stovetop, follow all instructions. Sub raw chicken for 2-3 cups cooked chicken and cook for about 20 minutes or until potatoes are cooked.

Microwave your chicken broth: Microwaving your chicken broth and warming it up before adding it to the crockpot, instant pot, or on the stove can help speed up cooking time.

By ROOTPHP

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