Healthy Chicken Pot Pie Soup
Healthy Chicken Pot Pie Soup is total comfort food! Made this easily on the stove top– this tasty soup is so delicious! Easy to make and SO cozy – you’ll love how creamy and tasty this chicken pot pie soup is while being completely healthy. To make it dairy free just omit the butter! I’ve had it both ways and it is delicious either way!
What you’ll need to make this lightened up version of Chicken Pot Pie Soup !
- 2 tablespoons avocado oil
- 1 lb organic chicken breast – about 2 larger breasts
- 1 cup organic celery diced
- 1 cup organic carrot diced
- 1 cup organic sweet onion peeled and diced
- 1 cup frozen peas
- 5 garlic cloves peeled and minced
- 2 cup peeled gold potatoes cut into 1 inch pieces
- 2 cup peeled gold potatoes cut into large quarters so that you can remove them at the end
- 1/2 teaspoon pepper
- 1/2 teaspoon celtic sea salt
- 4 cups or bone broth- low sodium!
- 1/2 cup unsweetened organic almond milk
- fresh parsley for garnish if desired
- 1 TBSP grass-fed butter optional
How to make this light version of Chicken Pot Pie Soup!
- Heat avocado oil in a large soup pot or dutch oven on the stove. Add in the celery, carrot, onion, garlic, salt and pepper. Sauté for 2 minutes or until slightly translucent.
- Add raw chicken, potatoes and broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
- Once cooked, remove the large potato pieces + chicken breasts.
- Place large potato quarters, almond milk + 1/4 cup of broth *from the pot* into a blender until smooth. Add back into the pot. Less liquid to start with is better. You can always add more to the blender.
- Place chicken breasts on a cutting board and shred or dice to desired size. Put the chicken back into the pot.
- Stir everything together until combined and smooth. Garnish with parsley and serve. Add in frozen peas. Cook an additional 10 minutes on simmer.
- Add additional almond milk if soup is thicker than desired. Add 1 TBSP butter to make the soup richer.
- This soup freezes wonderfully. Allow to cool all the way before freezing. Always label and date everything that does into your freezer. Freeze up to 6 months.
Chicken Pot Pie Soup
Ingredients
- 2 TBSP Avocado Oil
- 1 lb Organic Chicken Breast (about 2 large breast)
- 1 cup organic celery diced
- 1 cup organic carrot diced
- 1 cup organic sweet onion peeled and diced
- 1 cup frozen peas
- 5 garlic cloves peeled and minced
- 2 cups peeled gold potato cut into small cubes
- 2 cups peeled gold potato cut into large quarters- so you can remove them later to blend
- 1/2 tsp pepper
- 1/2 tsp fine ground sea salt
- 4 cups bone broth
- 1/2 cup unsweetened almond milk
- 1 TBSP Grass-fed Butter- Optional
- fresh parsley for garnish if desired
Instructions
- Heat avocado oil in a large soup pot or dutch oven on the stove. Add in the celery, carrot, onion, garlic, salt and pepper. Sauté for 2 minutes or until slightly translucent.
- Add raw chicken, potatoes and broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
- Once cooked, remove the large potato pieces + chicken breasts.
- Place large potato quarters, almond milk + 1/4 cup of broth *from the pot* into a blender until smooth. Add back into the pot. Less liquid to start with is better. You can always add more to the blender.
- Place chicken breasts on a cutting board and shred or dice to desired size. Put the chicken back into the pot.
- Add frozen peas. Stir everything together until combined and smooth. Cook 5 minutes on simmer or until peas are cooked. Garnish with parsley and serve. Add additional almond milk if soup is thicker than desired.
- This soup freezes wonderfully. Allow to cool all the way before freezing. Always label and date everything that does into your freezer. Freeze up to 6 months.
Step-by-Step Photos
Heat avocado oil in a large soup pot or dutch oven on the stove. Add in the celery, carrot, onion, garlic, salt and pepper. Sauté for 2 minutes or until slightly translucent.
Add raw chicken and potatoes into the pot.
Add the broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes.
Simmer the soup for 30 minutes or until potatoes are fork tender and chicken is cooked all the way through.
Place chicken breasts on a cutting board and shred or dice to desired size. Put the chicken back into the pot.
Place large potato quarters, almond milk + 1/4 cup of broth *from the pot* into a blender until smooth. Add back into the pot. Less liquid to start with is better. You can always add more to the blender.
If soup is not desired consistency, add more almond milk to thin. If desired add 1 TBSP butter to increase richness of the soup. Enjoy!
Store soup in fridge for up to 5 days or freeze soup. Allow soup to cool completely before freezing. Freeze up to 6 months !
Tips for making this Healthy Chicken Pot Pie Soup
- Cutting the potatoes in large and small pieces makes it easier to take out the big pieces for blending. The soup may look a little funny when you first stir it together, but just keep stirring! The blended potato mixture may even seem a bit gummy at first, but once you mix everything together, magic will happen!
- The soup gets it’s creaminess from potatoes – no dairy milk or flour used! I prefer this soup on the thicker side, but you can use almond milk and chicken broth to manipulate it to the desired consistency.
- You can add crescent rolls on the side, and I recommend these healthy ones here.
What I used to make this Healthy Chicken Pot Pie Soup
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