Cooked - Chicken Pot Pie Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Pot Pie Soup

4.0

2 tablespoons olive oil

1 lb boneless, skinless chicken breasts (about 2 larger breasts)

1 cup celery (diced)

1 cup carrot (cut in ¼ inch thick small circles)

1 cup onion (finely chopped)

½ 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)

¼ teaspoon black pepper

¼ teaspoon salt

¼ teaspoon dried parsley

3 cups chicken broth (or bone broth- low sodium!)

¼ teaspoon dried basil

¼ teaspoon dried rosemary

1 tablespoon fresh parsley (for garnish)

½ cup milk of choice (almond milk, whole milk, any milk will work)

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 + ½ cup of broth (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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 34 weeks ago

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