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Healthy Chicken Pot Pie Soup

Cozy, healthy chicken pot pie soup made deliciously creamy without any dairy! Instead, cauliflower and 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 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 369 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds uncooked boneless skinless chicken breast, diced
  • Freshly ground salt and pepper
  • 1/2 tablespoon olive oil
  • 1 white onion, chopped
  • 2 large carrots, sliced
  • 3 cups diced Yukon gold potatoes
  • 3 cups finely chopped cauliflower florets
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 2 cups of unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use whole milk)
  • 3 cups low sodium chicken broth
  • 1/2 teaspoon salt, plus more to taste
  • freshly ground black pepper
  • 1 cup frozen peas

Instructions

    Cup of Yum
  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 gold potatoes, diced cauliflower 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.

Notes

  • 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.
  • Optional: Feel free to add ¾ cup of corn if not doing whole 30. If you'd like some more veggies in this soup, I suggest adding 8 ounces of baby bella mushrooms, which you can saute with the onion, carrots and potatoes.

Nutrition Information

Serving 1serving (based on 4) Calories 369cal (18%) Carbohydrates 30.5g (10%) Protein 41.9g (84%) Fat 10.9g (17%) Saturated Fat 1.6g (8%) Fiber 7.3g (29%) Sugar 7.1g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 369

% Daily Value*

Serving 1serving (based on 4)
Calories 369cal 18%
Carbohydrates 30.5g 10%
Protein 41.9g 84%
Fat 10.9g 17%
Saturated Fat 1.6g 8%
Fiber 7.3g 29%
Sugar 7.1g 14%

* Percent Daily Values are based on a 2,000 calorie diet.