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
Scale
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
- 3/4 teaspoon dried rosemary (or 3/4 tablespoon fresh rosemary)
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme)
- 1/2 teaspoon dried ground sage
Liquids
- 3 cups quality chicken stock or broth (bone broth preferred)
- 1/2 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 1/2 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
