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–+ servings

Healthy Chicken Pot Pie Soup (Whole30, Dairy-Free)

A creamy and hearty chicken pot pie soup that's Whole30 compliant and dairy-free, packed with vegetables and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main dish, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 cup green beans trimmed and cut into pieces
  • 4 cups chicken broth preferably low sodium
  • 1 teaspoon thyme dried
  • 1 teaspoon rosemary dried
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 2 cups cooked chicken shredded
Thickening Agent
  • 1/4 cup coconut milk full fat for creaminess
  • 1 tablespoon arrowroot powder for thickening

Method
 

Prepare the Soup
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, carrots, and celery, cooking for another 5 minutes until the vegetables begin to soften.
  3. Add the green beans, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in the shredded chicken and simmer for an additional 5 minutes.
Thicken the Soup
  1. In a small bowl, mix the coconut milk and arrowroot powder until smooth. Stir this mixture into the soup and cook for another 2-3 minutes until thickened.
  2. Adjust seasoning if necessary and remove from heat.
Serve
  1. Ladle the soup into bowls and enjoy hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 10gFiber: 3gSugar: 4g

Notes

This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

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