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 sub 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 Tbsp. fresh rosemary
- 1/4–1/2 teaspoon dried thyme or 1–1 1/2 tsp. 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
1. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add onion, carrots, celery, and potatoes and cook veggies 12-15 minutes, or until almost fork-tender.
2. Add garlic, salt, pepper, rosemary, thyme, and sage. Stir and cook 1 minute. Add chicken broth and cover the pot.
3. Bring soup to a simmer over medium-high heat, then reduce heat to medium and simmer 10-15 minutes or until the potatoes are just cooked through.
4. Remove 1-1 1/2 cups of the veggies and broth mixture and transfer to a high-speed blender with the coconut or almond milk. Blend until completely smooth and pour back into the soup pot with the remaining veggies and broth.
5. Stir through to combine, and add cooked chicken and frozen peas. Cook 1-2 minutes more, then garnish with fresh herbs. Taste, and add additional salt, pepper, or herbs, as desired.
6. Enjoy right away, and store leftover soup in an airtight container in the refrigerator 2-3 days.
Notes
We only recommend Yukon gold potatoes for this soup. Russet potatoes can get mushy, and red potatoes will change the look of the soup pretty drastically.
I wouldn’t recommend freezing this soup. Potatoes tend to soften and change texture when frozen and reheated. For best results, enjoy it fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 288
- Sugar: 4.4
- Sodium: 938.5
- Fat: 11.2
- Saturated Fat: 4.8
- Carbohydrates: 20.9
- Fiber: 4.3
- Protein: 26.7
- Cholesterol: 55.8