Chicken Pot Pie Soup
lightly adapted from thecleaneatingcouple.com
Ingredients
- 2 tablespoons olive oil
- 1 lb cooked and cubed boneless skinless chicken breasts about 2 large breasts (using a rotisserie chicken saves time)
- 1 cup celery diced
- 1 cup matchstick carrots
- 1 cup onion finely chopped
- 1/2 tablespoon garlic finely minced
- 2 cups golden potatoes cut into 1 inch pieces
- 1 cup golden potatoes 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 (optional)
- 1/2 cup milk of choice almond milk, whole milk, any milk will work
Instructions
Stovetop Instructions
- Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
- Add chicken, potatoes and chicken broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 20 minutes.
- Once cooked, remove the large potato pieces.
- Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladles full!) into a blender and blend until smooth. Add back into the pot.
- Stir everything together until combined and smooth. If desired, garnish with parsley and serve.