Healthy Chicken Pot Pie Soup
Cozy, healthy chicken pot pie soup made deliciously creamy without any dairy! This gluten-free & paleo soup is loaded with veggies, perfect for colder months.
Equipment
- Dutch oven
- Blender
Ingredients
Chicken and Vegetables
- 1 tablespoon olive oil
- 1.5 pounds uncooked boneless skinless chicken breast, diced
- Freshly ground salt and pepper
- 0.5 tablespoon olive oil
- 1 white onion, chopped
- 2 large carrots, sliced
- 3 cups diced yukon gold potatoes
- 3 cups finely chopped cauliflower florets
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 cups unsweetened almond milk, cashew milk, skim milk, or 2% milk Use whole milk for a richer soup
- 3 cups low sodium chicken broth
- 0.5 teaspoon salt plus more to taste
- Freshly ground black pepper
- 1 cup frozen peas
Instructions
Cooking Instructions
- Place a large dutch oven or pot over medium high heat. Add in olive oil. Once oil is hot, add in diced chicken breast and generously season with salt and pepper. Cook chicken for 4-6 minutes or until thoroughly cooked and no longer pink. Remove chicken from pot and transfer to a large bowl; set aside for later.
- In the same pot, add in ½ tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and thyme. Saute for a few minutes until onion begins to soften, then add in milk, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are fork tender.
- Next, remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth, then transfer puree back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5-10 more minutes to thicken up a bit. Taste and add more salt and pepper, if necessary. Garnish with extra black pepper and fresh thyme, if desired. Great with biscuits or crackers, if you’d like.
Notes
To make this recipe vegan, you can use chickpeas instead of chicken, and also be sure to use vegetarian broth and a dairy free milk. Optional: Feel free to add ¾ cup of corn if not doing whole 30. For more veggies, you can add 8 ounces of baby bella mushrooms while sautéing.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 30.5gProtein: 41.9gFat: 10.9gSaturated Fat: 1.6gFiber: 7.3gSugar: 7.1g
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