Description
Experience the nostalgic, comforting flavors of a classic chicken pot pie in this nutritious, one-pot soup. Featuring tender chicken breasts, aromatic mirepoix, and Yukon Gold potatoes, this soup achieves a velvety, creamy texture without the need for heavy cream or butter. It is a hearty, wholesome family meal perfect for weeknight dinners, offering plenty of fiber and lean protein in every bowl.
Ingredients
2 tablespoons olive oil
1 pound chicken breasts
1 cup celery, diced
1 cup carrots, sliced
1 cup yellow onion, chopped
0.5 tablespoon garlic, minced
3 cups Yukon Gold potatoes, diced
3 cups low-sodium chicken broth
0.5 cup milk of choice
1 teaspoon dried parsley
0.5 teaspoon dried basil
0.5 teaspoon dried rosemary
Salt and pepper to taste
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and dried herbs, cooking for another minute until fragrant.
Add the potatoes and chicken broth, bringing the mixture to a boil.
Reduce heat and simmer until the potatoes are fork-tender.
Remove the chicken from the pot carefully and shred it thoroughly using two forks.
Use an immersion blender to partially blend the potato and broth base to create a naturally creamy texture.
Return the shredded chicken to the pot and stir in the milk.
Season with salt and pepper to taste, then cook for an additional 5 minutes until heated through.
Notes
Use a plant-based milk like almond or oat milk for a heart-healthy alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat to maintain the creamy consistency.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: American