Chicken Pot Pie Soup

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:

  • 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.