Description
Comforting chicken pot pie soup brings classic American comfort food into a lighter, spoonable format with creamy broth and tender vegetables. Rich flavors and hearty ingredients make this dish perfect for warming souls on chilly evenings you’ll want to savor every delicious spoonful.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breasts (about 2 larger breasts)
Vegetables:
- 1 cup celery, diced
- 1 cup carrots, cut into 1/4 inch thick small circles
- 1 cup onion, finely chopped
- 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon Gold potatoes, peeled and cut into quarters for blending
- 1/2 tablespoon garlic, finely minced
Seasonings and Liquids:
- 2 tablespoons olive oil
- 3 cups chicken broth (or bone broth, low sodium)
- 1/2 cup milk of choice (almond milk, whole milk, etc.)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley, for garnish
Instructions
- In a spacious cooking vessel, warm olive oil over medium heat. Introduce chopped celery, carrots, onions, and minced garlic. Sprinkle herbs and seasonings, then gently sauté for approximately 2 minutes until vegetables soften and become aromatic.
- Add uncooked chicken pieces and diced potatoes to the vegetable mixture. Pour chicken broth into the pot, allowing the liquid to reach a vigorous boil. Reduce heat to a gentle simmer and let the contents cook for 30 minutes, ensuring chicken is thoroughly cooked and potatoes become tender.
- Carefully extract chicken breasts and large potato chunks from the simmering liquid. Transfer these items to a clean cutting surface.
- Combine potato pieces with milk and a half-cup of cooking broth in a blender. Pulse until achieving a silky, smooth consistency. Return the creamy mixture back into the pot, stirring to integrate.
- Shred the cooked chicken using two forks, pulling the meat into delicate, bite-sized pieces. Reintroduce the shredded chicken into the soup, mixing thoroughly to distribute evenly.
- Adjust seasoning if needed, ensuring harmonious flavor balance. Ladle the soup into serving bowls, garnishing with fresh parsley for a vibrant finishing touch. Serve immediately while piping hot.
Notes
- Customize the spice level by adjusting herbs and black pepper according to personal preference.
- For a creamier texture, blend additional potato or use an immersion blender directly in the pot.
- Transform this recipe into a low-carb version by replacing potatoes with cauliflower or reducing potato quantity.
- Consider using rotisserie chicken for faster preparation and added flavor depth without extra cooking time.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg