Description
This Healthy Chicken Pot Pie Soup is a dairy-free, Whole30-compliant comforting meal loaded with tender chicken, hearty vegetables, and aromatic herbs. Creamy without cream, it features a smooth broth thickened with blended veggies and coconut milk, making it perfect for chilly days while keeping it nutritious and flavorful.
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)
Proteins & Dairy Substitutes
- 12-16 ounces cooked cubed chicken (about 3 cups)
- 1/2 cup canned coconut milk or almond milk (optional)
Liquids & Oils
- 2-3 tablespoons olive oil (can substitute butter or ghee)
- 3 cups quality chicken stock or broth (bone broth preferred)
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
Other
- 1 cup frozen peas
- Fresh parsley or additional herbs (for garnish)
Instructions
- Cook Veggies: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add diced onion, carrots, celery, and potatoes. Cook for 12-15 minutes, stirring occasionally, until the vegetables are almost fork-tender.
- 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 add the chicken broth, and cover the pot.
- Simmer: Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to medium and continue to simmer for 10-15 minutes, or until the potatoes are 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. Add the coconut or almond milk if using. Blend until completely smooth. Pour this creamy mixture back into the soup pot with the remaining vegetables and broth.
- Finish: Stir to combine the blended mixture into the soup. Add the cooked cubed chicken and frozen peas. Cook for an additional 1-2 minutes until the peas are heated through. Taste and adjust salt, pepper, or herbs as desired. Garnish with fresh parsley or herbs.
- Serve & Store: Serve the soup immediately while hot. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
- This soup is creamy and rich without using dairy, making it suitable for dairy-free and Whole30 diets.
- For a thicker soup, blend more of the vegetable and broth mixture before returning it to the pot.
- Substitute chicken stock with vegetable broth for a vegetarian version, and use a plant-based protein if desired.
- Adjust seasoning to your preference, especially the salt and herbs for best flavor balance.
- Leftover soup can be frozen for up to 3 months; thaw before reheating gently on the stove.
- If fresh herbs are unavailable, dried herbs can be used, but use about one-third the amount.
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
