Description
A hearty and healthy chicken pot pie soup that is creamy, dairy-free, and packed with vegetables and tender chicken. Perfect for a comforting meal on a chilly day, this Whole30-friendly recipe uses wholesome ingredients and simple techniques to deliver classic pot pie flavors in a nourishing soup bowl.
Ingredients
Scale
Vegetables
- 1 cup diced carrots (3-4 carrots)
- 1 cup diced celery (2-3 stalks)
- 1 onion (diced)
- 1 pound baby gold potatoes (quartered or diced, about 3-4 cups)
- 1 clove garlic (minced)
Liquids & Fats
- 2-3 tablespoons olive oil (can substitute butter or ghee)
- 3 cups quality chicken stock or broth (bone broth preferred)
- 1/2 cup canned coconut milk or almond milk (optional for creaminess)
Herbs & Spices
- 1 teaspoon salt (more or less to taste)
- 1/2-1 teaspoon black pepper
- 3/4 teaspoon dried rosemary (or 3/4 tablespoon fresh rosemary)
- 1/4-1/2 teaspoon dried thyme (or 1-1 1/2 teaspoons fresh thyme)
- 1/4-1/2 teaspoon dried ground/rubbed sage
Protein & Additional Veggies
- 12-16 ounces cooked cubed chicken (about 3 cups)
- 1 cup frozen peas
Garnish
- Fresh parsley or additional herbs to serve
Instructions
- Cook Veggies: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and baby gold potatoes. Cook the vegetables for 12 to 15 minutes, stirring occasionally, until they are almost fork-tender.
- Build Flavor: Add the minced garlic, salt, black pepper, rosemary, thyme, and sage to the pot. Stir to combine and cook for 1 minute to release the aromas. Pour in the chicken broth and cover the pot.
- Simmer: Bring the soup to a gentle simmer over medium-high heat. Reduce the heat to medium and let it simmer for 10 to 15 minutes, or until the potatoes are tender but not mushy.
- Thicken: Carefully remove 1 to 1 1/2 cups of the vegetable and broth mixture from the pot and transfer it into a high-speed blender. Add the coconut or almond milk if using, and blend until completely smooth. Pour this creamy mixture back into the soup pot, stirring to combine with the remaining broth and vegetables.
- Finish: Stir in the cooked cubed chicken and frozen peas. Cook the soup for an additional 1 to 2 minutes until the peas are heated through. Adjust seasoning with extra salt, pepper, or herbs as desired. Garnish with fresh parsley or herbs.
- Serve & Store: Ladle the soup into bowls and serve immediately. Store any leftovers in an airtight container in the refrigerator for 2 to 3 days.
Notes
- This soup is dairy-free but still creamy thanks to the coconut or almond milk—feel free to omit if you prefer a broth-based soup.
- Use bone broth for extra richness and nutrition.
- Fresh herbs can be substituted for dried, just increase the quantity accordingly.
- Make sure not to overcook the potatoes; they should be tender but not falling apart.
- Leftover cooked chicken can be any kind you have on hand such as rotisserie or grilled chicken.
- Freeze any leftover soup for up to 3 months; thaw overnight before reheating gently on the stove.
Nutrition
- Serving Size: 1 cup soup (1/6 recipe)
- Calories: 288 kcal
- Sugar: 4.4 g
- Sodium: 938.5 mg
- Fat: 11.2 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 20.9 g
- Fiber: 4.3 g
- Protein: 26.7 g
- Cholesterol: 55.8 mg
