Description
This Healthy Chicken Pot Pie Soup is a creamy, dairy-free comfort dish packed with tender chicken, hearty vegetables, and fresh herbs. Perfect for chilly days, this Whole30-friendly recipe offers a rich, flavorful broth thickened naturally with blended veggies and a splash of coconut or almond milk for a smooth, cozy texture without any cream or dairy.
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
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
- fresh parsley or additional herbs (to serve)
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, for creaminess)
Protein
- 12-16 ounces cooked cubed chicken (about 3 cups)
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 potatoes. Cook the vegetables for 12-15 minutes until they are almost fork-tender, stirring occasionally to prevent sticking.
- Build Flavor: Add the minced garlic, salt, black pepper, rosemary, thyme, and sage to the pot. Stir well and cook for 1 minute to release the aromas. Then pour in the chicken stock, covering the vegetables, and bring the mixture to a simmer.
- Simmer: Reduce the heat to medium and let the soup simmer for 10-15 minutes, or until the potatoes are cooked through but not mushy. Keep the pot partially covered during simmering to maintain moisture.
- 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 if using, and blend until completely smooth. Pour this puree back into the soup pot, stirring well to combine and thicken the broth naturally.
- Finish: Stir in the cooked cubed chicken and frozen peas. Cook the soup for an additional 1-2 minutes until the peas are heated through and the chicken is warmed. Taste and adjust seasoning with extra salt, pepper, or herbs as desired. Garnish with fresh parsley or your preferred herbs.
- Serve & Store: Serve the soup hot and enjoy the comforting flavors. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
- This dairy-free soup is naturally creamy due to the blended vegetables and optional coconut or almond milk, making it perfect for Whole30 or dairy-free diets.
- Use bone broth for added nutrition and deeper flavor, but any quality chicken stock works well.
- Adjust seasoning after adding chicken and peas, as those ingredients can affect the saltiness.
- You can swap olive oil with butter or ghee if you prefer a richer flavor or want to avoid olive oil.
- For a smoother texture, blend more of the soup before adding back into the pot.
- Make sure not to overcook the potatoes to keep a nice texture in the soup.
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
