Paleo Chicken Pot Pie Soup

This Paleo Chicken Pot Pie Soup is ultimate comfort food made healthy! Thick, creamy, and made with all real food ingredients! Dairy free, gluten free, and low FODMAP.

I'm pretty excited to share this soup with you! I tried making a version last year and just wasn't happy with the creaminess. I tried again this year with a new trick- blended potatoes (mashed potatoes, basically) and nailed it! The potatoes make the soup amazingly creamy so no flours or starches are needed.

Ingredients for chicken pot pie soup

Potato Mixture

Potatoes- Yukon gold is what I use because they don't need to be peeled and make this mixture super creamy. Any potato will work though and this shouldn't matter too much.

Almond milk- use plain unsweetened almond milk of course. Another milk of choice will work here if desired.

Soup

Fat of choice- coconut oil, ghee, or any other fat you prefer. This is for sautéing the veggies.

Diced veggies- a mix of celery, carrots and green onion are used. Regular onion can be used if not needing low FODMAP. This step can be done ahead and stored in the fridge, making the meal come together quicker on the day-of. Frozen green beans are also added, these are better than fresh as they cook faster and are added towards the end of cooking.

Potatoes- more potatoes are diced and put in the soup. More Yukon Golds are used or again, whatever potato you have on hand.

Broth or water- Low sodium chicken broth is best so the amount of salt can be controlled, but if using a high sodium broth, reduce the salt added. Water would be an option if needing low FODMAP.

Fresh herbs- these really give the soup so much flavor! Rosemary and thyme are used and usually they are sold in a pack together in the produce section.

Salt- this of course helps bring out all the flavors of the soup. Adjust accordingly depending on what type of broth is used.

Chicken- It calls for 2 pounds of cooked chicken and that can be anything from a store bought rotisserie to left overs from a previous night. I just placed some boneless skinless thighs on a sheet tray and baked them for 25 minutes, then chopped them up. Leftover turkey would also work great for after Thanksgiving.

Making pot pie soup

This is made in two parts- the creamy potato mixture that gets blended and makes it super creamy and then the soup part.

Make the creamy potato mixture- this is essentially making mashed potatoes. This is what's added to the soup to make it creamy with no roux needed. In a small pan, boil the potatoes. Strain them and add the almond milk and blend until smooth. An immersion blender works great for this. Set this mixture aside until the soup is mostly made.

Make the soup- Sauté the veggies in the oil, then add the rest of the ingredients. Cook until the veggies are tender. Add the mashed potato mixture and stir well.

Prep ahead tips

This soup does have a little prep involved with all the veggies needing to be chopped, but it is so worth it. Most of it can be done ahead of time making it much quicker on meal night. The veggies chopped and stored, the chicken cooked and chopped, and the herbs cut. Then it will all come together quickly.

Storing pot pie soup

This soup stays good covered in the fridge for up to a week. It also freezes well so it can be stored that way too.

This reheats perfectly and leftovers are just as good! The perfect meal to make on a Sunday and eat throughout the week. 

You will love this creamy, hearty, flavorful soup! I already have plans to make it again! Here are some more soups to try:

• Easy Cheeseburger Soup
• Gluten Free Lasagna Soup
• Paleo Stuffed Pepper Soup
• Instant Pot White Chicken Chili

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Paleo Chicken Pot Pie Soup

Author:Jessica DeMay

Prep Time:15 minutes minutes

Cook Time:30 minutes minutes

Total Time:45 minutes minutes

Servings:8 servings

Course:Soup

Cuisine:American

Diet:Gluten Free

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4.96 from 43 votes

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Ingredients

Potato mixture

• 1 pound yukon gold potatoes chopped
• 1 cup water
• 1 ½ cups unsweetened almond milk

Soup

• 1 tablespoon garlic oil
• 2 tablespoons fat of choice- avocado oil
• 1 ½ cup chopped carrots about 3 medium
• 1 ½ cups chopped celery
• 1 cup diced green onion use regular onion if not low FODMAP
• 1 pound diced yukon gold potatoes
• 3-4 cups broth or water*
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 ½ cups frozen french green beans
• 1 teaspoon salt divided (or to taste)
• 2 pounds cooked chicken chopped

Instructions

• In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
• While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
• Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
• Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.

Notes:

*Use garlic cloves if you don't need it low FODMAP. Use water or homemade broth to keep it low FODMAP. All store bought broths have onion and garlic. Can leave out the garlic oil. 

*Any potato will work, Yukon Golds are just what I prefer because they have a tender skin and make the soup very creamy. 

Nutrition Information

Calories: 354kcal (18%)Carbohydrates: 25g (8%)Protein: 32g (64%)Fat: 14g (22%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mg (28%)Sodium: 485mg (21%)Potassium: 948mg (27%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 4459IU (89%)Vitamin C: 31mg (38%)Calcium: 124mg (12%)Iron: 3mg (17%)

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