Chicken Pot Pie Soup

🧂 Ingredients

• 1 lb Chicken Breasts/Thighs

  boneless, skinless
• 1 cup Carrots

  chopped/peeled
• 1 cup Celery

  chopped
• 1 cup Yellow/White Onion

  chopped
• 1 cup Peas
• 3 Garlic Cloves

  minced
• 1 Large Russet Potato

  peeled and chopped
• 2 cups Chicken Broth
• 1 cup Heavy Cream
• 2 tablespoon Butter

  salted or unsalted
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• ½ tsp Paprika
• ¼ tsp Thyme dried
• 1 teaspoon Parsley dried

Instructions

• 1 With your Instant Pot on the sear/saute setting, add butter, carrots and celery.
  Cook for a few minutes stirring occasionally. Add potatoes, onions and garlic
  and cook for another couple minutes.
• 2 Turn your Instant Pot to slow cook setting and add remaining ingredients and
  stir to combine.
• 3 Cook low on "Slow Cook" for 4 hours. When done chicken will be fork tender and
  at least 165 degrees. Veggies will be tender. Gently shred the chicken with two
  forks.
• 4 Allow the soup to let cool a bit before serving. Enjoy!
• 5 *Recipe Notes* If you are using a regular slow cooker - Sauté the veggies in a
  large pan on the stove then transfer everything to your slow cooker to finish
  cooking.
• 6 If you are cooking this recipe on the stove, use a large pot.
• 7 Over medium heat, add butter, carrots and celery. Cook for a few minutes
  stirring occasionally. Add potatoes, onions and garlic and cook for another
  couple minutes.
• 8 Add remaining ingredients to your pot and stir to combine. Bring to a low
  simmer. Cover and cook over low for 1-2 hours until veggies are tender and
  chicken is cooked through to at least 165 degrees. 
• 9 When done, gently shred chicken with two forks. Allow soup to cool a bit before
  serving. Enjoy!

Nutrition Info