Description
Comfort meets convenience in this hearty chicken pot pie soup, blending classic flavors with creamy simplicity. Wholesome ingredients and rich broth promise a satisfying meal that warms hearts and delights palates from first spoonful to last.
Ingredients
Scale
Chicken:
- 1 pound (454 grams) boneless, skinless chicken breasts
Vegetables:
- 1 cup (150 grams) celery, diced
- 1 cup (150 grams) carrots, cut into 1/4 inch thick small circles
- 1 cup (150 grams) onion, finely chopped
- 3 cups (450 grams) Yukon gold potatoes, peeled and cut into 1-inch pieces
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) olive oil
- 1/2 tablespoon (7.5 milliliters) garlic, finely minced
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 3 cups (710 milliliters) chicken broth or bone broth (low sodium)
- 1/2 cup (120 milliliters) milk of choice
- 1 tablespoon (15 milliliters) fresh parsley, for garnish
Instructions
- Sear chicken breasts in heated olive oil over medium heat until golden brown on each side, then transfer to a separate plate.
- In the same pot, sauté diced celery, carrots, onion, and minced garlic until vegetables soften and become translucent, approximately 5-6 minutes.
- Add diced potatoes, broth, herbs (dried parsley, basil, rosemary), salt, and pepper to the vegetable mixture, stirring thoroughly to combine ingredients.
- Return chicken breasts to the pot, ensuring they are fully submerged in the liquid, and simmer covered for 20-25 minutes at low heat until chicken is completely cooked through.
- Carefully remove chicken breasts from the pot and shred meat using two forks, discarding any excess fat or skin.
- Discard the quartered potatoes, then reintroduce shredded chicken back into the soup mixture.
- Pour in milk, gently stirring to incorporate and warming the soup for an additional 3-4 minutes without boiling.
- Ladle soup into serving bowls and garnish with freshly chopped parsley for a vibrant finishing touch.
Notes
- Shred chicken easily by using two forks to pull the meat apart while it’s still warm, ensuring tender and consistent pieces throughout the soup.
- Swap dairy milk with almond, oat, or coconut milk for a lighter, lactose-free version that still maintains a creamy texture.
- For added depth, briefly toast dried herbs in the pot before adding liquid to enhance their aromatic flavors and release more complex notes.
- Boost protein content by stirring in a handful of cooked quinoa or white beans, making the soup more filling and nutritionally balanced.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg