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Bowl of creamy chicken pot pie soup garnished with fresh parsley showing tender chicken and vegetables

Chicken Pot Pie Soup

Creamy, dairy-free Chicken Pot Pie Soup with tender chicken, vegetables, and a rich potato-thickened broth. Ready in 50 minutes with 30 grams of protein per serving.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts about 2 larger breasts
  • 1 cup celery diced
  • 1 cup carrots cut into ¼-inch thick small circles
  • 1 cup onion finely chopped
  • 0.5 tbsp garlic finely minced
  • 2 cup Yukon gold potatoes peeled and cut into 1-inch pieces
  • 1 cup Yukon gold potatoes peeled and cut into quarters for blending
  • 0.25 tsp black pepper
  • 0.25 tsp salt
  • 0.25 tsp dried parsley
  • 0.25 tsp dried basil
  • 0.25 tsp dried rosemary
  • 3 cup low-sodium chicken broth or bone broth
  • 0.5 cup milk of choice almond milk, whole milk, or coconut milk
  • 1 tbsp fresh parsley for garnish

Equipment

  • Large pot or Instant Pot or crockpot
  • Blender or immersion blender
  • Cutting board and knife
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the celery, carrots, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for about 2 minutes until the vegetables become slightly translucent.
  2. Add the raw chicken breasts, both the small-cut and quartered potatoes, and the chicken broth to the pot. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
  3. Once cooked, remove the large quartered potato pieces and the chicken breasts from the pot.
  4. Place the large potato quarters, milk, and ½ cup of broth from the pot into a blender. Blend until smooth and completely combined with no lumps remaining.
  5. Pour the blended mixture back into the pot. Place the chicken on a cutting board and shred it using two forks. Add the shredded chicken back into the pot.
  6. Stir everything together until smooth and well combined. The soup should have a creamy, velvety texture. Taste and adjust seasonings if needed. Garnish with fresh parsley and serve hot.

Notes

Instant Pot Instructions: Sauté chicken for 2 minutes per side, then sauté vegetables for 2 minutes. Add potatoes and broth, cook on High Pressure for 9 minutes with 5-minute natural release. Follow same blending and shredding steps. Crockpot Instructions: Optional - sauté vegetables on stovetop first. Layer chicken, vegetables, and potatoes in crockpot, add broth, cook on low for 6 hours. Follow same blending and shredding steps. Do not skip the Yukon gold potatoes as they are essential for thickening. Can substitute chicken thighs or use 2 to 3 cups cooked rotisserie chicken for faster prep.