Chicken Pot Pie Soup

Chicken Pot Pie Soup

Soup might be my favorite meal to make, ever. And the only reason I tolerate winter. It’s so easy. Basically you just clean out the fridge with whatever veggies you have and decide what flavor profile you want to determine the herbs and spices that you use. And if you make a big batch, you’ll have lunch or dinner for several days. I love the smell of onions and celery sizzling in a big pot~it takes me back to growing up at my mom’s house and makes me feel warm and cozy.

This soup is just like the classic comfort food, creamy and delicious, but without the crust. This version is also dairy free, so it’s suitable for a paleo, Whole30, or sugar-detox diet, which is how I’m currently eating. 


Here we have the veggie trio that I use as a base for all my soups: onions, celery, and carrots (known as mirepoix), plus sweet potato, parsnips, mushrooms, and chicken. It’s definitely a hearty, nourishing bowl with a high vegetable:liquid ratio. Speaking of liquid, I use homemade bone broth and coconut milk in this recipe. If you don’t have bone broth on hand you can use chicken or vegetable broth, or even water. The coconut milk makes it rich and creamy, just like chicken pot pie. I actually never ate chicken pot pie growing up (I was a vegetarian for 25 years), but I do remember having Amy’s frozen veggie pot pie for dinner on nights when I was home alone. This version is much better. 

Be sure not to overcook your vegetables, which I tend to do on accident a lot. Sweet potatoes and carrots cook fast! Just watch the soup and taste for them to be done. From start to finish this soup takes about 30 minutes. How easy is that?

Chicken Pot Pie Soup

1 Tbsp. coconut oil, olive oil, or ghee
1 yellow onion, diced
2 celery stalks, diced
8-9 crimini or white mushrooms, sliced
1 large or 2 small carrots, diced
1 parsnip, cut into rounds
2 cloves garlic, minced
1 sweet potato, cut into 1 inch pieces
1 tsp. dried thyme
1 lb. chicken thighs, cut into pieces
2 cups bone broth or your broth of choice
1 can full-fat coconut milk
1 Tbsp. apple cider vinegar
1 handful fresh parsley
salt and pepper to taste

Prep all your veggies and chicken first~ chop and dice and set everything aside. This will prevent you from overcooking the ingredients.

Melt oil in a large heavy-bottomed pot over medium heat. Add the onion and celery and cook until just soft and translucent (3 minutes). Add the mushrooms and cook a few minutes more. Next, add the carrots, parsnip, garlic, sweet potato, chicken, and thyme. Season with salt and pepper, and stir gently.
Pour in the broth and coconut milk, and bring the soup to a simmer over medium heat. Cook until the chicken is done and the veggies are tender, about 10-15 minutes. Remove from heat and add the apple cider vinegar, fresh parsley, and more salt and pepper, if desired.

Chicken Pot Pie Soup


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