There’s something about that cozy, savory warmth that makes this Healthy Chicken Pot Pie Soup Recipe feel like a big, flavorful hug on a chilly day. It blends all the comforting goodness of a pot pie into a hearty soup that’s surprisingly light and nourishing – perfect for when you want comfort food without the guilt.
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Why You'll Love This Recipe
I’ve made a lot of soups, but this Healthy Chicken Pot Pie Soup Recipe stands out because it captures all those cozy flavors you’re craving without any heaviness. Plus, it’s dairy-free and Whole30 compliant, which means you can feel good about every spoonful.
- Full of Flavor: Herbs like rosemary, thyme, and sage fill this soup with that classic pot pie aroma and taste.
- Comforting but Light: Creaminess comes from coconut milk, so it’s indulgent without the dairy or added heaviness.
- Loaded with Veggies: Potatoes, carrots, celery—everything you want for some real nourishing comfort food.
- Easy to Customize: Swap veggies, adjust herbs, or use whatever cooked chicken you have on hand—it’s forgiving and flexible.
Ingredients & Why They Work
Every ingredient here pulls double duty—bringing flavor, texture, and a boost of nutrition that fits perfectly with the soup’s wholesome vibe. When I gather them, I like to pick fresh herbs if I can, and quality bone broth makes a world of difference in depth of flavor.
- Olive oil: Creates a flavorful base and helps soften the veggies without heaviness.
- Onion: Essential for building sweetness and depth as it sautés.
- Carrots: Add natural sweetness plus lovely color and texture.
- Celery: Brings a subtle earthiness that balances the other flavors.
- Baby gold potatoes: These hold up nicely and create that comforting, hearty feel.
- Garlic: Adds a savory kick that wakes up all the flavors.
- Salt & Pepper: Simple but necessary for seasoning to taste.
- Dried herbs (rosemary, thyme, sage): Capture the essence of “pot pie” in the soup form.
- Chicken stock or broth: I prefer bone broth—it’s richer and adds more nutrients.
- Coconut or almond milk: For creamy texture without dairy, and a hint of natural sweetness.
- Cooked chicken: Ready-to-go protein that turns this soup into a complete meal.
- Frozen peas: A pop of sweetness and color added just at the end to keep them bright and tender.
- Fresh parsley or herbs: For garnish that adds freshness and balances hearty flavors.
Make It Your Way
One of the things I love most about this Healthy Chicken Pot Pie Soup Recipe is how easily it adapts to what you have or what you prefer. I tweak it depending on the season or sometimes toss in extras for a flavor boost.
- Variation: I sometimes add chopped mushrooms when I want a deeper umami note, and it’s delicious. You can swap the chicken for turkey or even shredded rotisserie bird if you’re in a pinch.
- Dairy-Free/Whole30 Friendly: Using coconut milk keeps it creamy without breaking any dietary rules.
- Make it Heartier: Stirring in some cooked quinoa or brown rice can bulk it up and add texture.
Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Cook Your Veggies Until Tender
Start by heating olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and potatoes. Cook them for about 12-15 minutes, stirring occasionally. You want the veggies to be softening and almost fork tender, not fully cooked or mushy—this step builds the soup’s base and flavor.
Step 2: Build the Flavor with Garlic and Herbs
Once the veggies look gently caramelized, stir in minced garlic, salt, pepper, rosemary, thyme, and sage. Cook for one more minute until fragrant—that fresh herbal aroma is a sign you’re on the right track. Then pour in the chicken broth and cover the pot.
Step 3: Simmer Until Potatoes are Perfect
Bring the soup to a simmer over medium-high heat, then reduce the heat to medium-low and let it gently bubble for 10-15 minutes. Check the potatoes with a fork—they should be tender but not falling apart. This step is crucial for maintaining the perfect texture.
Step 4: Blend Part of the Soup for Creaminess
Carefully remove about 1 to 1½ cups of the veggie and broth mixture, and blend it with the coconut or almond milk until silky smooth. Pour this creamy blend back into the pot. This trick gives the soup richness without cream or flour, keeping it light but indulgent.
Step 5: Add Chicken, Peas, and Finish
Stir in your cooked chicken and frozen peas, cooking just 1-2 minutes more to heat everything through and soften the peas slightly. Taste, and adjust salt, pepper, or fresh herbs if you like. Top with fresh parsley before serving for a pop of brightness.
Top Tip
I learned early on that blending just part of the soup is key to that creamy texture without heaviness or extra thickening agents. Also, don’t rush the simmer step — it lets the potatoes cook perfectly and flavors meld beautifully.
- Partial Blending Technique: Blending some but not all veggies creates a fantastic creamy yet chunky soup experience.
- Check Potato Texture: Make sure they’re cooked just right to avoid mushy or undercooked bites.
- Herb Freshness Matters: Whenever possible, fresh herbs add a vibrancy that dried can’t quite match.
- Use Quality Broth: It’s the backbone of flavor, so treating yourself to good bone broth elevates the whole dish.
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
I keep it simple with fresh parsley for a bright herbaceous note, but I’ve also tried a sprinkle of crispy bacon bits or a dash of smoked paprika to add a smoky edge—both really elevate the experience if you want a little extra punch.
Side Dishes
Because this soup is so satisfying on its own, I usually serve it with a rustic slice of crusty bread or a simple mixed greens salad with lemon vinaigrette. On chillier nights, a side of roasted Brussels sprouts or a tangy slaw pairs beautifully.
Creative Ways to Present
For special dinners, I’ve served this soup in individual bread bowls made from small round loaves, which impresses guests and makes for a fun presentation. Garnishing with a swirl of coconut cream and fresh thyme sprigs adds a touch of elegance, too.
Make Ahead and Storage
Storing Leftovers
I let the soup cool to room temperature, then store it in airtight containers in the fridge for 2-3 days. It’s great for lunches or quick dinners – the flavors even deepen after resting a bit.
Freezing
This soup freezes surprisingly well. I pack it in freezer-safe containers and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating. The potatoes sometimes soften a bit more but still taste great.
Reheating
I reheat on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, I add a splash of broth or water to loosen it back up. It’s best enjoyed warm and fresh, but leftovers hold up well.
Frequently Asked Questions:
Absolutely! Using cooked rotisserie or canned chicken is a convenient shortcut that saves prep time and still tastes great. Just be sure to drain and shred or cube the chicken before adding it in the last step.
Yes, this Healthy Chicken Pot Pie Soup Recipe is designed to be Whole30 compliant and dairy-free by using coconut milk instead of cream and avoiding any grains or legumes. It's a delicious option for anyone following those guidelines.
Definitely! Feel free to swap in whatever veggies you have on hand. Squash, parsnips, or green beans can work well. Just keep in mind cooking times may vary slightly depending on the vegetables you choose.
The soup should be creamy but still somewhat chunky, with tender vegetable pieces in a broth that’s thickened by the blended veggie mixture. If it’s too thin, you can let it simmer a bit longer; too thick, add some extra broth or coconut milk to loosen it up.
Final Thoughts
This Healthy Chicken Pot Pie Soup Recipe has become one of my go-to meals when I want something that feels like a treat but is kind to my body. It’s proof that comfort food can be healthy, satisfying, and full of flavor all at once. I hope you enjoy making it as much as I do—grab your pot and give it a try, you won’t regret it!
Print
Healthy Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Healthy Chicken Pot Pie Soup is a wholesome, dairy-free recipe perfect for chilly days. Packed with tender chicken, hearty vegetables, and flavorful herbs, it offers a creamy texture without traditional dairy by using coconut or almond milk. Ideal for Whole30 adherents and anyone seeking a comforting, nutrient-rich meal.
Ingredients
Vegetables
- 1 onion (diced)
- 1 cup diced carrots (3-4 carrots)
- 1 cup diced celery (2-3 stalks)
- 1 pound baby gold potatoes (quartered or diced, about 3-4 cups)
- 1 clove garlic (minced)
- 1 cup frozen peas
Cooking Fats
- 3 tablespoons olive oil (can substitute butter or ghee)
Seasonings and Herbs
- 1 teaspoon salt (more or less to taste)
- 1 teaspoon black pepper
- ¾ teaspoon dried rosemary (or ¾ tablespoon fresh rosemary)
- ½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme)
- ½ teaspoon dried ground sage
Liquids
- 3 cups quality chicken stock or broth (bone broth preferred)
- ½ cup canned coconut milk or almond milk (optional for creaminess)
Protein
- 16 ounces cooked cubed chicken (about 3 cups)
Garnish
- Fresh parsley or additional fresh 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 potatoes. Cook for 15 minutes, stirring occasionally, until vegetables are almost fork-tender.
- Build Flavor: Add the minced garlic, salt, black pepper, rosemary, thyme, and sage to the pot. Stir and cook for 1 minute to release the aromatics. Pour in the chicken broth and cover the pot.
- Simmer: Bring the soup to a simmer over medium-high heat, then reduce the heat to medium. Let it simmer for 15 minutes or until the potatoes are cooked through but still hold their shape.
- Thicken: Carefully remove 1 to 1 ½ cups of the veggie and broth mixture and transfer it to a high-speed blender along with the coconut or almond milk. Blend until smooth. Pour this creamy mixture back into the soup pot with the remaining vegetables and broth.
- Finish: Stir to combine evenly. Add the cooked, cubed chicken and frozen peas to the pot. Cook for an additional 2 minutes until heated through. Taste and adjust seasoning with extra salt, pepper, or herbs as desired. Garnish with fresh parsley or herbs before serving.
- Serve & Store: Serve the soup immediately for best flavor. Store any leftovers in an airtight container in the refrigerator for 2 to 3 days.
Notes
- This soup is Whole30 compliant and dairy-free, using coconut or almond milk for creaminess.
- Substitute butter or ghee for olive oil if preferred for richer flavor.
- Bone broth adds extra depth and nutrition, but regular chicken broth works well.
- Adjust herb quantities based on fresh vs. dried; fresh herbs are more potent.
- For added thickness, blend more of the soup before reintegrating it.
- Leftovers store well; reheat gently to avoid overcooking the vegetables.
Nutrition
- Serving Size: 1 cup soup
- 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
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