Chicken Pot Pie Soup

Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove – this yummy soup is easy to make & healthy!

WW Freestyle Points 6*

Prep Time : 20

Cook Time : 30

Serves : people

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- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts about 2 larger breasts
- 1 cup celery diced
- 1 cup carrot cut in 1/4 inch thick small circles

1 cup onion finely chopped
1/2 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
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups chicken broth or bone broth- low sodium!
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley for garnish
1/2 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 + 1/2 cup of broth *from the pot* (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.