Honestly, is there any dish more hearty and satisfying than Chicken Pot Pie? Skip the crust and make this delicious Whole30 Chicken Pot Pie Soup, perfect for a cold winter night. This soup boasts tender chicken and sweet veggies in a rich, creamy broth. Put this on your dinner menu this week and dig in!
Want even more cozy soup recipes? Try Whole30 Loaded Baked Potato Soup.
Try This: Whole30 Chicken Pot Pie Soup
Whole30 Chicken Pot Pie Soup
- 4 baby gold potatoes chopped
- 2 cups chicken broth
- 1 cup plain & unsweetened almond milk
- 1 tablespoon ghee avocado oil or coconut oil
- 1 medium yellow onion peeled & diced
- 4 medium garlic cloves peeled & minced
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 medium celery stalks ends removed & chopped
- 2 medium carrots peeled & diced
- 1 cup French green beans chopped
- 1 ½ pounds of boneless & skinless chicken thighs diced
- 4 baby gold potatoes diced
- 2 cups broccoli florets
- 2 cups chicken stock
- ½ cup frozen green peas
- 2 tablespoons each of fresh parsley rosemary & thyme
- To prepare your broth, simmer chopped baby gold potatoes in chicken broth for about 10 minutes, or until very soft.
- Transfer to a blender and blend on high with plain almond milk until very creamy and there are no lumps. Set aside to use in your soup later.
- In a large Dutch oven pot or soup pot, add ghee, avocado oil or coconut oil and bring to medium-low heat.
- Add diced onion and garlic and sauté until translucent, about 5 minutes.
- Add sea salt and black pepper and stir well to combine.
- Add diced celery, diced carrot, chopped green beans and diced chicken thighs and toss well to combine. Continue to sauté until the veggies begin to soften and the chicken browns a little, about 5 minutes.
- Add diced baby gold potatoes, broccoli florets and chicken stock and stir well. Pour your blended broth back into your soup. Bring to a simmer until all of the veggies are very soft and the chicken is cooked through, about 15 minutes.
- Stir in frozen peas and half of the fresh herbs.
- Serve soup between 4 with the remaining half of the fresh parsley, rosemary and thyme, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.
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Recipes and photos by Sarah Steffens. Sarah has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California.
After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancy blog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audiobook or hiking at Griffith Park.