Can I use rotisserie chicken?

Yes! Just add it at the end and shorten the cooking time. It’s a great shortcut.

How can I make it thicker or thinner?

Blend more potatoes for a thicker soup, or add extra broth to thin it out.

Can this be made dairy-free?

Definitely. Use almond, oat, or coconut milk instead of regular milk.

Yes, but thaw it slowly and stir well before serving to restore texture.

Healthy Chicken Pot Pie Soup with Vegetables

Name: Healthy Chicken Pot Pie Soup with Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American Comfort Food
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken breasts (about 2 large breasts); 1 cup diced celery; 1 cup sliced carrots (¼ inch thick); 1 cup finely chopped onion; ½ tablespoon finely minced garlic; 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces; 1 cup Yukon gold potatoes, peeled and cut into quarters; ¼ teaspoon black pepper; ¼ teaspoon salt; ¼ teaspoon dried parsley; ¼ teaspoon dried basil; ¼ teaspoon dried rosemary; 3 cups low-sodium chicken broth or bone broth; ½ cup milk of choice (almond, whole, coconut, etc.); 1 tablespoon fresh parsley for garnish

Description

This creamy, cozy Chicken Pot Pie Soup brings together tender chicken, hearty vegetables, and blended potatoes for a thick, comforting texture capturing everything you love about classic chicken pot pie in one easy, one-pot soup.

Ingredients

Scale

2 tablespoons olive oil

1 lb boneless, skinless chicken breasts (about 2 large breasts)

1 cup diced celery

1 cup sliced carrots (¼ inch thick)

1 cup finely chopped onion

½ tablespoon finely minced garlic

2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces

1 cup Yukon gold potatoes, peeled and cut into quarters

¼ teaspoon black pepper

¼ teaspoon salt

¼ teaspoon dried parsley

¼ teaspoon dried basil

¼ teaspoon dried rosemary

3 cups low-sodium chicken broth or bone broth

½ cup milk of choice (almond, whole, coconut, etc.)

1 tablespoon fresh parsley for garnish

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Instructions

1. Sear chicken briefly in oil using sauté function (Instant Pot) or in a pot (stovetop). Remove and set aside.

2. Sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary until translucent.

3. Add small potato pieces, stir, then layer chicken and large potato pieces on top. Pour in broth.

4. For Instant Pot: Cook on high pressure for 9 minutes, let naturally release for 5 minutes, then manually release.

5. For Crockpot: Cook layered ingredients on low for 6 hours.

6. For Stovetop: Simmer all ingredients for 30 minutes with the pot covered.

7. After cooking, remove chicken and large potato pieces. Blend large potato quarters, ½ cup broth from the pot, and milk until smooth.

8. Return blended mixture to pot. Shred chicken and stir it back in.

9. Mix thoroughly and garnish with parsley.

Notes

Use cooked or rotisserie chicken to cut down on cook time; adjust pressure cook time to 5 minutes or simmer for 20 minutes.

Warm broth before using to speed up cooking.

Large potato pieces make blending easier for thickening the soup.

You can blend with an immersion or standard blender.

Freezing is possible but may alter potato texture. Separation is normal; stir when reheating.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: One-Pot / Instant Pot / Slow Cooker
Cuisine: American Comfort Food

Nutrition

Serving Size: ~2 cups
Calories: 380
Sugar: 6g
Sodium: 343mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0.01g
Carbohydrates: 40g
Fiber: 6g
Protein: 30g
Cholesterol: 76mg