Description
Experience the ultimate comfort in a bowl with this creamy, dairy-free, and grain-free Whole30 Chicken Pot Pie Soup. By blending tender gold potatoes with unsweetened almond milk, we achieve a velvety, luxurious base that perfectly mimics a traditional pot pie filling. Loaded with hearty chicken, crisp carrots, and aromatic celery, this rustic one-pot meal is nutritious, satisfying, and designed to warm your soul. It is the perfect healthy, allergen-friendly solution for busy weeknights when you crave a rustic, homemade farm-style dinner.
Ingredients
4 baby gold potatoes, diced
2 cups chicken broth
1 cup plain, unsweetened almond milk
1 lb chicken thighs, cooked and shredded
1 tablespoon ghee
1 medium yellow onion, diced
2 stalks celery, sliced
2 carrots, peeled and sliced
4 garlic cloves, minced
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon dried thyme
Instructions
In a pot, boil the diced potatoes in the chicken broth until very tender.
Remove potatoes with a slotted spoon and place in a blender with the almond milk; blend until completely smooth and set aside.
In the same pot, heat the ghee over medium heat and sauté the onion, celery, and carrots until softened.
Add the minced garlic, salt, pepper, and thyme, cooking for one minute until fragrant.
Pour the potato-almond milk puree back into the pot with the sautéed vegetables.
Stir in the shredded chicken and simmer for 10 minutes to allow flavors to meld.
Adjust seasoning if needed and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. If the soup thickens too much upon cooling, thin it out with a splash of chicken broth.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg