Description
This Healthy Chicken Pot Pie Soup is a creamy, dairy-free, and Whole30 compliant soup packed with tender chicken, fresh vegetables, and rich herbs. Perfect for a comforting meal on chilly days, it combines wholesome ingredients and smooth coconut milk for a deliciously satisfying bowl.
Ingredients
Scale
Vegetables and Aromatics
- 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 (3-4 cups)
- 1 clove garlic, minced
Herbs and Seasonings
- 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
Liquids and 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)
Proteins and Add-ins
- 12-16 ounces cooked cubed chicken (about 3 cups)
- 1 cup frozen peas
- Fresh parsley or additional herbs, for serving
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 the vegetables for 12-15 minutes until they 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 herbs' aromas. Then pour in the chicken broth and cover the pot.
- Simmer: Bring the soup to a gentle simmer over medium-high heat. Once simmering, reduce the heat to medium and simmer for 10-15 minutes until the potatoes are cooked through but still hold their shape.
- Thicken: Carefully remove 1 to 1 1/2 cups of the cooked vegetable and broth mixture and transfer it to a high-speed blender. Add the coconut or almond milk, blending until completely smooth. Pour the blended mixture back into the soup pot and stir to combine evenly.
- Finish: Stir in the cooked cubed chicken and frozen peas. Cook for another 1-2 minutes to heat through. Garnish with fresh parsley or additional herbs, then taste and adjust seasoning with extra salt, pepper, or herbs as desired.
- Serve & Store: Serve the soup hot immediately. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
- This soup is dairy-free, Whole30 friendly, and packed with nutritious veggies and proteins.
- Substitute olive oil with butter or ghee for a richer flavor if not avoiding dairy.
- Use bone broth for added nutrition and depth of flavor.
- The coconut or almond milk adds creaminess without dairy; omit if preferred.
- Ensure potatoes remain tender but not mushy for the best texture.
- Fresh herbs at the end elevate the flavor and presentation.
- Leftover soup reheats well on the stovetop or microwave.
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
