Description
A wholesome and comforting Healthy Chicken Pot Pie Soup that is dairy-free and Whole30 compliant. Packed with tender chicken, fresh vegetables, and fragrant herbs, this creamy soup uses coconut or almond milk for richness without dairy. It's perfect for a nourishing meal on a chilly day.
Ingredients
Scale
Main 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, about 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/rubbed sage
- 3 cups quality chicken stock or broth (bone broth preferred)
- 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
- Cook Veggies: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and potatoes. Cook for 12-15 minutes, stirring occasionally, or until the vegetables are almost fork-tender.
- Build Flavor: Add the minced garlic, salt, black pepper, rosemary, thyme, and sage. Stir and cook for 1 minute to release the aromas. Pour in 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 let it cook for 10-15 minutes, or until the potatoes are just cooked through but still hold their shape.
- 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 and blend until completely smooth. Pour the creamy mixture back into the soup pot with the remaining soup and stir to combine.
- Finish: Stir in the cooked cubed chicken and frozen peas. Cook for an additional 1-2 minutes until heated through. Taste the soup and adjust salt, pepper, or herbs as desired. Garnish with fresh parsley or other herbs before serving.
- Serve & Store: Enjoy the soup immediately while hot. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
- This soup is dairy-free and Whole30 compliant, making it ideal for those avoiding dairy or following Whole30.
- Use bone broth or a high-quality chicken stock for the best flavor.
- When thickening, ensure the blender mixture is smooth to create a creamy texture without cream or flour.
- Frozen peas add a sweet pop of flavor and vibrant color; fresh peas can be substituted if in season.
- Adjust herbs and seasoning to your taste preference for a personalized flavor.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
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
