Go Back

CHICKEN POT PIE SOUP

Warm& cozy healthy chicken pot pie soup loaded with chicken, veggies all in a rich creamy dairy free broth! It’s the best kind of comfort food that is gluten free and Whole30 approved.


Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soups
Servings: 4 -6
Author: the communal feast

Ingredients

  • 2 large boneless skinless chicken breasts cooked and cut into bite-sized chunks
  • 2 Tbsp. ghee or olive oil
  • 1/2 yellow onion diced
  • 3 carrots peeled and diced
  • 3 stalks celery sliced
  • 1 cup frozen peas
  • 6 cloves garlic minced
  • 1 pound Yukon gold potatoes washed and diced
  • 2 cups chicken broth or stock
  • 2 tbsp collagen bone broth -optional
  • 1 cup full-fat canned coconut cream or milk
  • 1 cup cashews or cauliflower florets to puree
  • 2 Tbsp. fresh thyme leaves
  • 2 sprigs of fresh sage
  • 2 sprigs fresh oregano
  • 1 tbsp herb de Provence
  • Salt and pepper to taste
  • Garnish:
  • fresh cracked black pepper
  • fresh chopped parsley
  • Fresh thyme
  • Fresh oregano

Instructions

  • 1. Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, add the garlic about a minute or until fragrant.
  • 2. Next add the potatoes, chicken broth, herb de Provence, bone broth, fresh sage, fresh oregano (Keep herd whole, we will be discarding them later) and fresh thyme to your pot.
  • 3. Bring to a boil and cook 4 minutes.
  • 4. Add your cooked chicken breasts and frozen peas, cook for 5 minutes until potatoes are fork-tender.
  • 5. Meanwhile, make your cashew-coconut cream. Add cashews or cauliflower florets and coconut cream or milk to a blender, blend until mixture turns into a thick cream. Add water if to thick or if you’re having a hard time blending everything.
  • 6. Add your cashew-coconut cream to the pot and stir well. Finish with plenty of salt and freshly cracked black pepper.
  • 7. To serve remove the whole herbs –the sage and the oregano
  • 8. Garnish each bowl with fresh chopped parsley, fresh thyme and fresh oregano, serve.