Description
Comfort meets convenience in this chicken pot pie soup, blending classic flavors with modern simplicity. Hearty ingredients and creamy broth promise a satisfying meal that brings warmth and nostalgia to your table.
Ingredients
Scale
Protein & Dairy:
- 1 pound (454 grams) boneless, skinless chicken breasts
- 1/2 cup (120 milliliters) milk
Vegetables:
- 2 cups (300 grams) Yukon Gold potatoes
- 1 cup (150 grams) carrots
- 1 cup (150 grams) celery
- 1 cup (150 grams) onion
Seasonings & Herbs:
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon (15 grams) fresh parsley
Broth & Cooking Oil:
- 3 cups (710 milliliters) chicken broth
- 2 tablespoons (30 milliliters) olive oil
Instructions
- Prepare the protein by searing chicken breasts in olive oil within the Instant Pot’s sauté mode for 2 minutes per side, then remove and set aside.
- Add diced celery, carrots, onion, and garlic to the pot, seasoning with salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until vegetables become slightly translucent.
- Incorporate small diced potatoes into the vegetable mixture, then layer seared chicken breasts on top.
- Position large potato quarters over the chicken and pour chicken broth into the pot.
- Secure the lid and pressure cook on high for 9 minutes, then allow natural pressure release for 5 minutes before manually releasing remaining pressure.
- Extract large potato pieces and chicken from the liquid base. Blend potato quarters with milk and 1/2 cup broth until achieving a smooth consistency.
- Return the blended mixture to the pot, reintroduce shredded chicken, and stir thoroughly to combine all ingredients.
- Garnish with fresh parsley and serve the soup hot, ensuring even distribution of chicken and vegetables.
Notes
- Swap chicken for turkey or plant-based protein to create versatile meal options for different dietary needs.
- Thicken soup by gradually adding cornstarch or flour mixture if you prefer a heartier consistency.
- Use low-sodium chicken broth to control salt intake and customize flavor profile.
- Enhance dairy-free version by substituting milk with unsweetened coconut or almond milk for creamy texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 208 kcal
- Sugar: 2 g
- Sodium: 312 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 49 mg