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
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.
Laura Pfeifauf says
I found this recipe last year and made it often! Now soup weather is upon us again and this will be perfect. Jessica, I’m wondering if this can be frozen if I make a big batch! Thanks!
Jessica DeMay says
Thank you so much, Laura! Yes, it freezes great.
Melissa says
Easy to make and Delicious
Jessica DeMay says
Thanks!
Casey says
Does this recipe freeze?
Jessica DeMay says
Hi Casey- yes, this soup freezes great! Hope you try it!
Sarah says
I NEVER comment on recipes, but I have to say that this might be the best soup I've ever had. Today I made it for the 6th time since New Years. I've tried it a few different ways based on what I've had on hand - red potatoes instead of Yukon, peas instead of beans, with and without garlic. It's just the best, and feeding it to my kids makes me feel like a good mom. ☺️
Jessica DeMay says
Thank you so much, Sarah! I'm so glad you and your family love it!
Mary says
This looks amazing. Can't wait to try it on a cold afternoon.
Meg says
Holy moly this was so good. The weather just turned and I was dying for some comfort food and this delivered. It was super easy and I got to use some of my csa veggies too! My picky husband loved it too, which feels like the real endorsement 😹
Ceri says
Made this today and it is so good!! I don't generally keep almond milk around and didn't feel like making some so made cashew cream with a little more than a cup of broth and a little more than a half cup of cashews. No soaking needed if you have a high speed blender. Thank you so much for sharing!
Jessica DeMay says
You're welcome, Ceri! Thanks for making it and love the cashew cream idea. Sounds delish!
DeAnna says
Does it work the same with sweet potatoes for the creaminess?
Jessica DeMay says
Hi DeAnna- you can definitely use sweet potatoes, it will just be an orange soup if you're okay with that.
Kathleen says
I make this often, as it is one of our family's favorite soups, and I always use white sweet potatoes, as we don't eat nightshades. Absolutely delicious!
Torild Steward says
I don't have an immersion blender. Can I use a regular blender or a food processor?
Ciana Haver says
Where can you find the nutrition content for your recipes