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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


  • 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


  • 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.