Healthy Chicken Pot Pie Soup (Whole30, Dairy-Free)
A creamy, cozy, and healthy twist on classic chicken pot pie in soup form — made without dairy, gluten, or fuss! Perfect for Whole30 and chilly nights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2–3 Tablespoons olive oil (or ghee or butter)
- 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 (or 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 ground sage
- 3 cups chicken broth or stock
- 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 diced onion, carrots, celery, and potatoes. Cook for 12-15 minutes or until 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. Bring to a simmer over medium-high heat.
5. Reduce heat to medium and simmer 10-15 minutes until potatoes are just cooked through.
6. Remove 1 to 1 1/2 cups of the soup mixture and blend with coconut or almond milk until smooth.
7. Return the blended mixture to the pot and stir to combine.
8. Add the cooked chicken and frozen peas. Cook for another 1-2 minutes until heated through.
9. Taste and adjust seasoning with additional salt, pepper, or herbs if needed.
10. Serve hot and garnish with fresh parsley or herbs. Store leftovers in an airtight container in the fridge for 2-3 days.
Notes
Use only Yukon gold potatoes for best texture and appearance.
Freezing is not recommended, as potatoes become mushy when thawed.
This soup is perfect for using leftover cooked chicken or turkey.
To make it extra creamy without dairy, blend part of the soup with non-dairy milk.
Nutrition
- Serving Size: 1 cup
- Calories: 288
- Sugar: 4.4g
- Sodium: 938.5mg
- Fat: 11.2g
- Saturated Fat: 4.8g
- Unsaturated Fat: 5.2g
- Trans Fat: 0g
- Carbohydrates: 20.9g
- Fiber: 4.3g
- Protein: 26.7g
- Cholesterol: 55.8mg
Find it online: https://paulakitchen.com/healthy-chicken-pot-pie-soup/