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)
- 1/4–1/2 teaspoon dried thyme (or 1–1 1/2 teaspoons fresh)
- 1/4–1/2 teaspoon dried ground/rubbed sage
- 3 cups chicken stock or bone broth
- 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.
2. Add onion, carrots, celery, and potatoes. Cook for 12–15 minutes, or until vegetables are almost fork-tender.
3. Add garlic, salt, pepper, rosemary, thyme, and sage. Stir and cook for 1 minute.
4. Pour in the chicken broth and cover the pot.
5. Bring to a simmer over medium-high heat, then reduce to medium and simmer for 10–15 minutes, until potatoes are just cooked through.
6. Remove 1–1 1/2 cups of the soup mixture and transfer to a blender with the coconut or almond milk. Blend until smooth.
7. Pour the blended mixture back into the pot and stir to combine.
8. Add cooked chicken and frozen peas. Cook for 1–2 more minutes.
9. Garnish with fresh herbs, taste, and adjust seasoning as needed.
10. Serve warm. Store leftovers in the refrigerator for 2–3 days.
Notes
Use Yukon gold potatoes for best texture—avoid russet or red potatoes.
This soup is best enjoyed fresh. Freezing is not recommended due to textural changes in the potatoes.
To make it richer, use coconut milk or almond milk to blend part of the soup.
Adjust seasoning to taste and garnish with fresh parsley or other herbs.