Healthy Chicken Pot Pie Soup
This healthy chicken pot pie soup is a creamy, dairy-free comfort meal packed with 30g of protein. Using a simple blended potato technique for richness, it’s an easy, one-pot dinner perfect for the Instant Pot, Crockpot, or stovetop. A nourishing, family-friendly favorite that’s ready in minutes!
Ingredients
- 1 lb Boneless, skinless chicken breasts Approx: 454g
- 2 tbsp Extra-virgin olive oil Approx: 30ml
- 3 cups Low-sodium chicken broth (or bone broth) Approx: 720ml
- ½ cup Dairy-free milk (Almond, Oat, or Coconut) Approx: 20ml
- 1 cup Yellow onion, finely chopped Approx: 160g
- 1 cup 101g Celery, diced Approx: 101g
- 1 cup Carrots, cut into thin circles Approx: 128g
- ½ tbsp Fresh garlic, minced Approx: 5g
- 2 cups Yukon gold potatoes, 1-inch cubes Approx: 340g
- 1 cup Yukon gold potatoes cut into large quarters (for blending)
- ¼ tsp each: Dried basil Dried rosemary, Dried parsley
- ¼ tsp each: Sea salt Black pepper (adjust to taste)
- 1 tbsp Fresh parsley chopped (for garnish)
Instructions
Instant Pot Method
- Set Instant Pot to Sauté. Heat olive oil and sear chicken breasts for 2 minutes per side. Remove and set aside.
- Add onion, celery, carrots, garlic, and all dried herbs to the pot. Sauté for 2 minutes until fragrant.
- Place the chicken back in, add all potatoes (small cubes and large quarters), and pour in the broth.
- Lock lid and set to High Pressure for 9 minutes. Let pressure release naturally for 5 minutes, then quick release.
- Remove large potato quarters. Blend them with the milk and ½ cup of hot cooking liquid until smooth.
- Shred the chicken, stir in the blended potato mixture, and garnish with fresh parsley.
Crockpot (Slow Cooker) Method
- (Optional): Sauté vegetables and herbs in a skillet for 2 minutes to develop flavor, then add to the crockpot.
- Add raw chicken, all potatoes, and chicken broth to the crockpot.
- Cover and cook on Low for 6 hours.
- Remove the large potato quarters and blend with the milk and ½ cup of the broth until silky.
- Remove chicken, shred into chunks, and return to the pot.
- Stir the blended potato cream into the soup, mix well, and serve.
Stovetop Method
- In a large pot, sauté onion, celery, carrots, and garlic in olive oil with herbs for 2 minutes.
- Add chicken, all potatoes, and broth. Bring to a rolling boil over medium-high heat.
- Reduce heat and simmer uncovered for 30 minutes until potatoes are tender.
- Use a slotted spoon to remove large potato quarters. Blend with the milk and a splash of broth.
- Shred the cooked chicken, stir the blended mixture back into the pot, and garnish.
Notes
The Potato Trick: Don't skip blending the large potato quarters! This is what gives the soup its creamy, "pot pie" texture without needing heavy cream or a flour roux.
Chicken Shortcut: To save time, use 2-3 cups of rotisserie chicken or leftover crockpot shredded chicken. Just skip the searing step and stir the cooked chicken in at the very end.
Veggie Add-ins: For extra color and nutrients, stir in 1 cup of frozen peas or corn during the last 5 minutes of cooking. They don't need much time to heat through.
Milk Choice: Any dairy-free milk works, but oat milk or unsweetened almond milk provides the most neutral flavor. If using coconut milk, ensure it is the carton version, not the canned version, to keep it light.
Broth Quality: Using a high-quality bone broth will significantly increase the protein content and add a deeper, richer flavor to the base.