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Healthy Chicken Pot Pie Soup in a white bowl on a grey background. Gold spoons are off to the right side
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4.93 from 143 votes

Stove Top, Crock Pot, or Instant Pot Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove - this yummy soup is paleo, whole30 and SO delicious!
Course Main Course
Cuisine American
Keyword chicken pot pie soup, healthy chicken pot pie soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 378kcal
6*
WW Freestyle Points 6*

Ingredients

Instructions

Instant Pot Instructions

  • 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, pepper, parsley and basil.  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 broth.
  • Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
  • Remove the large potato pieces + chicken breasts.
  • Place large potato quarters, almond 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 breasts on a cutting board and shred.  Put the chicken back into the pot. 
  • Stir together until combined and smooth. Garnish with parsley and serve.

Crockpot Instructions

  • Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil.  Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
  • Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 6 hours.
  • Once cooked, remove the large potato pieces + chicken breasts.
  • Place large potato quarters, almond 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 breasts on a cutting board and shred.  Put the chicken back into the pot. 
  • Stir everything together until combined and smooth. Garnish with parsley and serve.

Stovetop Instructions

  • Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil.  Sauté for 2 minutes or until slightly translucent.
  • Add raw chicken, potatoes and broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
  • Once cooked, remove the large potato pieces + chicken breasts.
  • Place large potato quarters, almond 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 breasts on a cutting board and shred.  Put the chicken back into the pot. 
  • Stir everything together until combined and smooth. Garnish with parsley and serve.

Video

Nutrition Facts

Nutrition Facts
Stove Top, Crock Pot, or Instant Pot Chicken Pot Pie Soup
Amount Per Serving (2 cups (estimated))
Calories 378 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 73mg24%
Sodium 400mg17%
Potassium 1551mg44%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 5g6%
Protein 30g60%
Vitamin A 5746IU115%
Vitamin C 59mg72%
Calcium 109mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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