Healthy Chicken Pot Pie Soup – Creamy, Cozy & Clean
This dairy-free chicken pot pie soup is a creamy, veggie-packed comfort food dream. Perfect for chilly days and Whole30-friendly, it delivers cozy flavor without any dairy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-7 cups
- Category: Soup
- Method: Stove Top
- Cuisine: American
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 (adjust 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 recommended)
- 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, for garnish
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 almost fork-tender.
3. Add garlic, salt, pepper, rosemary, thyme, and sage. Stir and cook for 1 minute.
4. Add chicken broth and cover the pot.
5. Bring soup 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 veggie and broth mixture and transfer to a high-speed blender with coconut or almond milk.
7. Blend until completely smooth, then pour back into the soup pot and stir to combine.
8. Add cooked chicken and frozen peas. Cook for 1-2 more minutes.
9. Garnish with fresh parsley or herbs.
10. Taste and adjust salt, pepper, or herbs as needed.
11. Serve hot and store leftovers in an airtight container in the fridge for 2-3 days.
Notes
Yukon gold potatoes are best for this soup—russet potatoes may get mushy, and red potatoes can alter the soup’s appearance.
Freezing is not recommended as the texture of the potatoes may degrade after thawing.
This soup is Whole30-friendly, dairy-free, and perfect for meal prep.
Use coconut or almond milk for creaminess without dairy.
Find it online: https://cookingwithramsay.com/healthy-chicken-pot-pie-soup/