This Paleo Whole30 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. Yay!
It has all the flavors and heartiness of a pot pie- just without the crust. I do plan to make a crust version soon (still working to perfect it), but no crust means this is Whole30 compliant and still so delicious!
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.
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.
This soup is so perfect for the whole family! No one will be able to tell it's healthy and it is super filling. This version is low FODMAP since my husband is still eating by those guidelines, but there are instructions on how to make it with onions and garlic if you don't need it low FODMAP.
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!
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Paleo Whole30 Chicken Pot Pie Soup
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 ghee
- 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.
dawn says
Out of all of the whole 30 recipes I have tried this is my favorite!! My whole family loves it.
Jessica DeMay says
Thank you so much, Dawn! I'm so glad it's enjoyed!
Nan says
OMG! This soup is amazing comfort good! I used left over Turkey and turkey broth instead of chicken. And I was short on potatoes so for the “ cream I did half cauliflower and half potatoes). This will definitely be made again!
Maryann says
I’m new to Whole 30. Is there a way to figure out the nutritional value (calories, fat, etc) for this?
Mandy says
Will this freeze well?
Jessica DeMay says
Hi Mandy- yes, it will. Enjoy!
Gina MacRae says
Delicious & nutritious soup! You were accurate with the amount of prep work, but I agree it is totally worth it! I'm on my 3rd batch of making it 🙂 Wondering if the soup does well with freezing? Thanks so much for sharing this wonderful recipe!
michelle says
I made this soup last night and it was SO GOOD! My fiancé and I are doing a whole30 and he can't believe how well we get to eat!
I started following you many years ago for the paleo baking and now I make one delicious savoury dish after another... Thanks so much for sharing your recipes (and pics of your adorable kitchen helper)! 🙂
Donna Harris says
Curious if this would taste just as good using coconut milk instead of almond, have you tried it?
Jessica DeMay says
Hi Donna- I think that would work great. I haven't personally tried it, but other readers have. Enjoy!
Connie says
I use coconut milk it is great
Caitlin says
I noticed you put that there is no store bought option for a low FODMAP broth. I actually found that the Whole Foods Brand (365) doesn't have onion and garlic in it! 🙂
Jessica DeMay says
Hi Caitlin- that's great to know. Thanks for sharing! I'll have to check that out next time I'm by a Whole Foods.
Brittany says
Are you saying to use garlic cloves instead of the garlic oil or do you mean if you make your own homemade broth? If I buy store bought broth I want chicken broth correct? Thank you
Jessica DeMay says
Hi Brittany- if you don't need it low FODMAP then you can use store bought broth yes, and fresh garlic as well. And yes, chicken broth is best. Hope you love it!
Amy G says
About how many garlic cloves would sub for the 1 tablespoon of garlic oil? Thanks!!
Jessica DeMay says
Hi Amy- 2-3
Amy G says
Thank you!!
BARBIE VALIANTE says
THIS SOUP! this soup is ridiculously good. I used cauliflower and one potato as the thickener and only had tarragon on hand. GREAT recipe- Will definitely be making again...and again! Thanks Jessica
Jessica DeMay says
You're welcome, Barbie! Thanks for trying it and I'm so glad you like it!