Description
This dairy-free chicken pot pie soup is creamy and delicious, loaded with veggies and flavor. You’ll love it on a chilly day! (Whole30)
Ingredients
- 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 (3–4 cups)
- 1 clove garlic, minced
- 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 or rubbed sage
- 3 cups quality chicken stock or broth (bone broth recommended)
- 1/2 cup canned coconut milk or almond milk (optional)
- 12–16 ounces cooked, cubed chicken (about 3 cups)
- 1 cup frozen peas
- Fresh parsley or additional herbs to serve
Instructions
1. In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, carrots, celery, and potatoes. Cook for 12-15 minutes, or until almost fork-tender.
2. Add garlic, salt, pepper, rosemary, thyme, and sage. Stir and cook for 1 minute. Add chicken broth and cover the pot.
3. Bring the soup to a simmer over medium-high heat, then reduce to medium and simmer for 10-15 minutes, or until potatoes are just cooked through.
4. Remove 1 to 1 1/2 cups of the veggie and broth mixture and blend with coconut or almond milk in a high-speed blender until smooth.
5. Return the blended mixture to the pot and stir to combine.
6. Add cooked chicken and frozen peas. Cook for 1-2 minutes more, then garnish with fresh herbs.
7. Taste and adjust seasoning as desired. Serve hot.
8. Store leftovers in an airtight container in the fridge for 2-3 days.
Notes
We recommend using Yukon gold potatoes only, as russet potatoes can become mushy and red potatoes may alter the appearance of the soup.
This soup is best enjoyed fresh. Freezing is not recommended due to texture changes in the potatoes.
Feel free to adjust the herbs and spices to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup soup
- Calories: 288
- Sugar: 4.4g
- Sodium: 938.5mg
- Fat: 11.2g
- Saturated Fat: 4.8g
- Carbohydrates: 20.9g
- Fiber: 4.3g
- Protein: 26.7g
- Cholesterol: 55.8mg