Chicken Pot Pie Soup Recipe
Make Chicken Pot Pie Soup Recipe tonight — creamy, comforting, and ready in about 45 minutes.
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 black 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
Step 1: Sear the Chicken
Warm the pot and oil, then quickly sear the chicken just until the surfaces take on a deep golden-brown color — 1 to 2 minutes per side. You want that caramelized crust to give the final soup a layer of savory depth, even though the chicken won’t be cooked through yet. Remove the breasts and set them aside on a small plate to rest while you continue building the base, keeping any tongs or a spatula nearby for continuity.
Step 2: Build the Flavor Base
In the same pot, add a touch more oil and gently sweat finely chopped onion, diced celery, sliced carrot rounds, and minced garlic until they’re softened and just translucent, about two minutes. Toss in the dried herbs, salt, and pepper so they bloom in the warm oil and coat the vegetables. You should see glossy, softened vegetable strands and tiny flecks of herb clinging to them — the aromatic foundation of the soup.
Step 3: Add Potatoes and Layer
Stir the small-cut Yukon Gold cubes into the vegetable mix so they nestle down among the softened veg. Lay the seared chicken breasts over the vegetables and top everything with the larger potato quarters so they can be lifted out later for blending. The scene should feel purposely assembled: raw-seared meat, raw-starchy quarters, and evenly distributed jewel-like carrot rounds ready to cook together.
Step 4: Add Broth and Cook
Pour in the chicken broth to cover the ingredients, then cook until everything is tender and the chicken is fully done by your chosen method. After cooking, the chicken should be plump and opaque, the small potato pieces tender and holding shape, and the broth a light golden pool with tiny herb specks and suspended vegetable bits. Taste and adjust seasoning now if needed.
Step 5: Purée for Creaminess
Remove the reserved large potato quarters and combine them in a blender with about a half cup of hot broth and the milk. Purée until perfectly smooth and velvety, a pale creamy ribbon that will thicken the soup and give it that pot-pie silkiness. Stir this puree back into the pot and watch the broth transform from thin and clear to rich, glossy, and coating the spoon.
Step 6: Shred the Chicken and Finish
Shred the fully cooked chicken on a board and return the tender ribbons to the pot, folding them into the now-creamy broth with the vegetables. Adjust salt and pepper to taste, then finish with a bright sprinkle of freshly chopped parsley. Ladle the soup into bowls while hot and serve immediately for a homey, comforting finish.
Notes
- Use bone-in thighs for deeper flavor and moist meat.
- If the soup is too thick after chilling, loosen with warm broth before reheating.
- For a dairy-free version, use unsweetened almond or coconut milk.
- Freeze in single-serving portions for easy lunches.
- Taste and adjust salt after blending, as milk can mute seasoning.