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Healthy Chicken Pot Pie Soup

Healthy chicken pot pie soup in white bowls garnished with fresh parsley
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Comfort food made healthy! This protein-packed chicken pot pie soup is creamy, satisfying, and ready using Instant Pot, crockpot, or stovetop.

Ingredients

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  • 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 and cut into 1 inch pieces
  • 1 cup yukon gold potatoes, peeled and cut into quarters (for thickening)
  • 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

  1. Set Instant Pot to sauté function. Add olive oil and lightly sear chicken breasts on each side for 2 minutes. Remove to plate.
  2. Add celery, carrot, onion, garlic, salt, pepper, parsley, basil and rosemary. Sauté for 2 minutes until slightly translucent. Add small cut potatoes and stir.
  3. Place seared chicken on top of vegetables, add large potato quarters, then pour in chicken broth.
  4. Set to High Pressure and cook for 9 minutes. Natural release for 5 minutes, then manually release remaining pressure.
  5. Remove large potato pieces and chicken (check internal temp reaches 165°F). Blend potato quarters with milk and 1/2 cup broth until smooth.
  6. Shred chicken on cutting board using two forks. Return to pot with blended potato mixture.
  7. Stir until combined and smooth. Garnish with fresh parsley and serve hot.

Notes

  • Use Yukon Gold potatoes for best creamy texture when blended. Don’t skip searing the chicken for extra flavor depth.
  • Any milk variety works – whole milk, almond milk, or oat milk all create creamy results. Store leftovers up to 4 days refrigerated (40°F or below) or 3 months frozen.

Nutrition

Find it online: https://www.benefitiany.com/healthy-chicken-pot-pie-soup/