Chicken Pot Pie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Extra Virgin Olive Oil 16 ounces Chicken Breast (cooked), no skin, roasted 3 stalk, large (11"-12" long) Celery, raw - 1 inch pieces1 cup, chopped Carrots, raw - 1 inch pieces1 cup, finely chopped Onions, raw 1/2 TBSP Garlic finely minced2 cup diced Potato, raw - 1 inch pieces1 small (1-3/4" to 2-1/2" dia.) Potato, raw, quartered3 cups Swanson Chicken Fat Free Chicken Broth Less Sodium 1/2 Cup Almond Milk, or other dairy free milk Salt and Pepper3 TBSP Parsley for garnish
Instant Pot
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. 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.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELEEGEE.
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. 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.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELEEGEE.
Nutritional Info Amount Per Serving
- Calories: 165.2
- Total Fat: 5.3 g
- Cholesterol: 35.1 mg
- Sodium: 296.6 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.7 g
- Protein: 15.2 g