Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a creamy, cozy, and healthy twist on the classic comfort food. Made without heavy cream or crust, it’s naturally gluten-free and dairy-free, yet rich and satisfying thanks to Yukon gold potatoes and tender chicken. Perfect for meal prep, busy weeknights, or when you need something nourishing and delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (stovetop), 10 minutes (Instant Pot), or 3–8 hours (slow cooker)
- Total Time: 30 minutes (stovetop) to 8 hours (slow cooker)
- Yield: 6 servings
- Category: Soup
- Method: Stovetop, Instant Pot, or Slow Cooker
- Cuisine: American
Ingredients
- Olive oil (or avocado/coconut oil or butter)
- Boneless skinless chicken breasts (or thighs, tenders, or pre-cooked/rotisserie chicken)
- Yukon gold potatoes, chopped
- Carrots, diced
- Celery, diced
- Onion, diced
- Garlic, minced
- Chicken broth
- Unsweetened almond milk (or coconut milk, or dairy milk)
- Fresh rosemary or thyme (optional)
- Salt and pepper to taste
- Optional add-ins: frozen peas, corn, chopped spinach, green beans
Instructions
- Stovetop Method: Heat oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery for 5–7 minutes until softened. Add chicken, potatoes, herbs, salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce to a simmer; cook for 20–25 minutes or until chicken is cooked through and potatoes are tender. Remove chicken, shred it, and set aside. Blend a few cups of the soup to create a creamy texture. Return shredded chicken and stir in almond milk and any optional add-ins. Simmer 5 more minutes.
- Instant Pot Method: Sauté vegetables with oil using the sauté function. Add chicken, potatoes, broth, herbs, salt, and pepper. Pressure cook on high: 10 minutes (raw chicken) or 5 minutes (pre-cooked chicken). Release pressure, shred chicken, blend a portion of the soup, stir everything back in with almond milk.
- Slow Cooker Method: Add all ingredients (except almond milk and optional veggies) to slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Shred chicken, blend part of soup, stir in almond milk and optional veggies.
Notes
- Use pre-cooked chicken for faster prep.
- Blend Yukon gold potatoes for creamy texture without dairy.
- Add spinach or corn for a vegetable boost.
- Garnish with fresh herbs for color and aroma.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://recipesbyliza.com/chicken-pot-pie-soup/
