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Chicken Pot Pie Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A comforting and hearty soup combining tender chicken, vegetables, and savory broth, perfect for a cozy meal.

Ingredients

Main 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)
  • 0.5 tablespoon garlic (finely minced)
  • 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
  • 1 cup yukon gold potatoes (peeled + cut into quarters)
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon salt
  • 0.25 teaspoon dried parsley
  • 3 cups chicken broth (or bone broth - low sodium!)
  • 0.25 teaspoon dried basil
  • 0.25 teaspoon dried rosemary
  • 1 tablespoon fresh parsley (for garnish)
  • 0.5 cup milk of choice (almond milk, whole milk, any milk will work)

Instructions 

  • Heat olive oil in a large pot and cook chicken until browned. Remove and set aside.
  • Sauté onions, celery, carrots, and garlic until tender.
  • Add potatoes and chicken broth; simmer until potatoes are cooked.
  • Shred cooked chicken and return to the pot. Stir in milk and seasonings.
  • Simmer for 5 minutes, garnish with parsley, and serve hot.

Notes

For a creamier texture, blend a portion of the soup before serving.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Chicken