Cozy, healthy chicken pot pie soup made deliciously creamy without any dairy! Instead, potatoes are pureed into the broth to achieve a rich, creamy thickness. This gluten free & paleo chicken pot pie soup is loaded with veggies and is the perfect lightened-up comfort food for colder months!

PREP TIME 15 MINUTES
COOK TIME 30 MINUTES
TOTAL TIME 45 MINUTES
SERVES 4Chicken Pot Pie Soup

INGREDIENTS

1 tablespoon olive oil
1 1/2 pounds uncooked diced boneless skinless chicken breast
Freshly ground salt and pepper

1/2 tablespoon olive oil
1 white onion, chopped
2 large carrots, sliced
3 cups diced potatoes
3 cups finely chopped broccoli
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 cups of unsweetened almond milk, cashew milk, skim milk, 2%, whole milk
3 cups low sodium chicken broth
1/2 teaspoon Himalayan salt
Freshly ground black pepper
1 cup frozen peas

INSTRUCTIONS

  1. Place a large dutch oven or pot over medium high heat. Add in olive oil. Once oil it 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.
  2. In the same pot, add in 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced potatoes, diced broccoli 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.
  3. Next remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth (be careful while you do this!), 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.
  4. To make this recipe vegan: if you want to make this recipe vegan or vegetarian, you can use chickpeas instead of chicken, and also be sure to use vegetarian broth and a dairy free milk.