Description
This Healthy Chicken Pot Pie Soup is a creamy, dairy-free, Whole30-friendly meal packed with tender chicken, fresh vegetables, and warming herbs. It's a comforting and flavorful soup perfect for chilly days that combines wholesome ingredients with a smooth texture from blended veggies and coconut milk.
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 (adjust 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 for garnish
Liquids and Protein
- 2-3 tablespoons olive oil (can substitute butter or ghee)
- 3 cups quality chicken stock or broth (preferably bone broth)
- 1/2 cup canned coconut milk or almond milk (optional, for creaminess)
- 12-16 ounces cooked cubed chicken (about 3 cups)
Instructions
- Cook Veggies: In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and potatoes. Cook the vegetables for 12-15 minutes until they are almost fork-tender, stirring occasionally to prevent sticking.
- Build Flavor: Add minced garlic, salt, black pepper, rosemary, thyme, and sage to the pot. Stir and cook for 1 minute to release the herbs' aromas. Pour in the chicken broth, then cover the pot.
- Simmer: Bring the soup to a simmer over medium-high heat. Reduce heat to medium and let it simmer for 10-15 minutes until potatoes are just cooked through but not mushy.
- Thicken: Carefully remove 1 to 1 1/2 cups of the vegetable and broth mixture and transfer it to a high-speed blender along with coconut or almond milk. Blend until completely smooth. Pour the blended mixture back into the soup pot with the remaining broth and vegetables.
- Finish: Stir the soup to combine. Add the cooked cubed chicken and frozen peas. Cook for 1-2 additional minutes until heated through. Taste and adjust seasoning as needed with more salt, pepper, or herbs.
- Serve & Store: Serve the soup hot, garnished with fresh parsley or herbs. Store leftover soup in an airtight container in the refrigerator for 2-3 days.
Notes
- This soup is creamy without dairy, thanks to the coconut or almond milk addition, keeping it Whole30 compliant.
- You can substitute olive oil with butter or ghee if preferred for different flavor notes.
- For a thicker soup, blend more of the vegetable and broth mixture before adding back.
- Use bone broth for a richer, more nutritious base.
- Leftovers keep well refrigerated and can be reheated gently on stovetop or microwave.
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
