Healthy Chicken Pot Pie Soup

Lightened up Chicken Pot Pie Soup in a bowl

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!

chicken pot pie soup in a bowl- close up picture

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!

  1. 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.
  2. 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
  3. Once cooked, remove the large potato pieces + chicken breasts.
  4. 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.
  5. Place chicken breasts on a cutting board and shred or dice to desired size.  Put the chicken back into the pot. 
  6. Stir everything together until combined and smooth. Garnish with parsley and serve. Add in frozen peas. Cook an additional 10 minutes on simmer.
  7. Add additional almond milk if soup is thicker than desired. Add 1 TBSP butter to make the soup richer.
  8. 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 in a bowl
A picture of the Chef's Garden Produce Subcription Box sitting on somebodys porch

Chicken Pot Pie Soup

A lightened up version of Chicken Pot Pie Soup
Prep Time 30 mins
Cook Time 40 mins
Course Soup
Cuisine American

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

onion carrots celery in dutch oven cooking on stovetop

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.

Chicken Pot Pie Soup right before all the ingredients are to simmer

Add raw chicken and potatoes into the pot.

Adding bone broth to all the rest of the ingredients in the dutch oven getting ready to bring to a simmer

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.

Chicken Breast in a dutch oven along with all of the other Chicken Pot Pie Ingredients

Simmer the soup for 30 minutes or until potatoes are fork tender and chicken is cooked all the way through.

Lightened Up Healthy Chicken Pot Pie Soup

Place chicken breasts on a cutting board and shred or dice to desired size.  Put the chicken back into the pot. 

Adding PUREE potatoes back to chicken pot pie soup

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.

Completed Chicken Pot Pie Soup Recipe in dutch oven

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!

Soup in storage containers ready to freeze

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.

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The ingredients for the soup

What I used to make this Healthy Chicken Pot Pie Soup

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Chicken Pot Pie Soup
Chicken Pot Pie Soup

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