Chicken Pot Pie Soup

chickensoup

Ingredients

  • 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 and cut into 1 inch pieces
  • 1 cup yukon gold potatoes, peeled and cut into quarters (to remove and blend later)
  • 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

Instructions

  1. Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Saute for 2 minutes or until slightly translucent.
  2. Add raw chicken, potatoes and chicken broth in the pot. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
  3. Once cooked, remove the large potato pieces and chicken breasts.
  4. Place large potato quarters, milk, and 1/2 cup of broth from the pot into a blender until smooth. Add back into the pot.
  5. Place chicken on a cutting board and shred. Put the chicken back into the pot.
  6. Stir everything together until combined and smooth. Garnish with parsley and serve.