Description
This Healthy Chicken Pot Pie Soup is a creamy, dairy-free, Whole30-friendly recipe loaded with tender chicken, fresh vegetables, and flavorful herbs. It combines the comfort of classic pot pie in a warm, hearty soup perfect for chilly days. Made with olive oil, fresh herbs, and optional coconut milk for creaminess, it's a nutritious and satisfying meal that comes together easily on the stovetop.
Ingredients
Scale
Sauté Base
- 2-3 Tablespoons olive oil (can substitute butter or ghee)
- 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)
Seasonings & Broth
- 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
- 3 cups quality chicken stock or broth (bone broth preferred)
- 1/2 cup canned coconut milk or almond milk (optional)
Protein & Vegetables
- 12-16 ounces cooked chicken (cubed, 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 potatoes. Cook, stirring occasionally, for 12-15 minutes, or until the 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 aromas. Pour in the chicken broth, then cover the pot.
- Simmer: Bring the soup to a simmer over medium-high heat, then reduce the heat to medium. Let it simmer uncovered for 10-15 minutes, or until the potatoes are just cooked through but still hold their shape.
- Thicken: Remove about 1 to 1 1/2 cups of the vegetable and broth mixture and transfer it to a high-speed blender along with the coconut or almond milk. Blend until completely smooth and creamy. Pour this mixture back into the soup pot with the remaining vegetables and broth.
- Finish: Stir to combine the creamy blended mixture evenly. Add the cooked cubed chicken and frozen peas. Cook for an additional 1-2 minutes, just until the peas are heated through. Taste and adjust seasoning with more salt, pepper, or herbs as desired.
- Serve & Store: Ladle the soup into bowls, garnish with fresh parsley or herbs, and serve hot. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
- This soup is naturally dairy-free and Whole30 compliant, but you can use almond milk instead of coconut milk for a lighter taste.
- If you prefer a chunkier soup, use less of the broth mixture for blending or skip blending altogether.
- Bone broth adds extra nutrients and depth of flavor but use any quality chicken broth you have on hand.
- Fresh herbs enhance the flavor; don't skip the parsley garnish for brightness.
- To make this recipe quicker, use pre-cooked rotisserie chicken or leftover roasted chicken.
Nutrition
- Serving Size: 1 cup
- 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
