Creamy Whole30 Chicken Pot Pie Soup
Experience the ultimate comfort food with this dairy-free and flour-free pot pie soup. By blending softened baby gold potatoes with a splash of almond milk, this recipe achieves a luxurious, velvety texture without needing heavy cream. It is a hearty, vegetable-forward dish infused with fresh rosemary and thyme, offering a soulful, nourishing meal that aligns perfectly with a Whole30 lifestyle. It is the perfect deconstructed classic for a quick, one-pot weeknight dinner.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Whole30, Dairy-Free, Grain-Free
Ingredients
4 baby gold potatoes, chopped
2 cups chicken broth
1 cup unsweetened almond milk
1 tablespoon ghee or avocado oil
1 medium yellow onion, diced
4 garlic cloves, minced
4 celery stalks, chopped
2 cups cooked chicken breast, shredded
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, minced
2 tablespoons fresh parsley, chopped
2 teaspoons sea salt
1 teaspoon black pepper
Instructions
Place the chopped potatoes and 1 cup of chicken broth in a saucepan, simmer until tender, then blend with almond milk until completely smooth to create the base.
In a large pot, melt the ghee over medium heat and sauté the onion, celery, and garlic until softened.
Add the remaining chicken broth, shredded chicken, rosemary, thyme, salt, and pepper to the pot and bring to a simmer.
Stir in the blended potato cream base and cook for 5-7 minutes until the soup thickens and flavors meld.
Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits, so add a splash of broth when reheating if desired. Feel free to add carrots or peas if your specific dietary needs allow.
Find it online: https://cookingwithramsay.com/whole30-chicken-pot-pie-soup/