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.
Melissa says
This looks fantastic! Does it freeze well?
Jessica DeMay says
Thanks, Melissa! I haven't personally froze it, but I think it would be great. Hope you try it!
Bry says
Made this today for our first round of whole30 and I did half potatoes and half cauliflower for the thickener and it was great, you couldn't taste the cauliflower. My husband loved this recipe. Your recipes are amazing!
Jessica DeMay says
Thanks, Bry! What a great idea. Thanks for trying them 🙂
Saliena says
I just made this for dinner! Hands down one of my top favorite soup recipes...and it’s whole30 compliant!! Thank you for my new go-to! Do you happen to have the nutritional info for this?
Jessica DeMay says
Thanks, Saliena! I'm so glad you like it! 🙂 I don't calculate any nutritional info, but you can use a site like My Fitness Pal to figure it out if you want.
Carol says
Do you happen to have the nutrition info for this recipe?
Jessica DeMay says
Hi Carol- I don't calculate nutrition facts for my recipes, but you can use a site like My Fitness Pal to figure it out for you. I hope you try it!
Ann says
This soup looks amazing. I have a friend who is on a special diet for acid reflux and can't have any onions (or "cousins" - shallots, leeks, etc.) at all - I like the swap for garlic to the garlic oil - any suggestions what to sub in for the green onions? I'm guessing that leaving them out takes away a nice layer of flavor. Thank you so much.
Jessica DeMay says
Thanks, Ann! You may want to check with your friend if they can have green onion, because my husband can't have any onions, shallots, or even the white part of the green onion, but he can have the green parts. Chives would also work if they can have those. The same amount. I hope that helps! 🙂
Ann says
Thanks! I've asked and they've said no part of the onion at all, was told no to chives as well - it's extremely restrictive - Whole30 cooking is way easier than trying to figure this out! No onions, garlic, tomatoes, bell peppers of any color, citrus, ginger, etc. anything that is the least bit acidic or might potentially cause acid. I'm making this tonight, leaving out the green onions and hoping for the best. Seems like anything that can add flavor is out - I sure hope they don't have to do it for very long. Thank you for the feedback!
Jessica DeMay says
Oh wow! That is crazy strict. My husband is eating low fodmap which is quit strict so I can understand. Not recipe related, but you may want to let your friend know about these pills. They are digestive pills and I take them because I don't have a gull bladder and can't digest fat well, but the reviews talk about a lot of people taking them for acid reflux and having great relief. They are all natural, here is the link: https://www.amazon.com/gp/product/B000VYQJ8W/ref=as_li_tl?ie=UTF8&tag=jaysbakingm07-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000VYQJ8W&linkId=6f62ad3391dcc6ee85cc4e97be82b9c1
I hope the soup still tasted good! Thanks for trying my recipe 🙂
Leslie says
Fantastic recipe! Just what I needed on this -12 day! Thanks!
Jessica DeMay says
You're welcome, Leslie! Thanks for trying it. I'm so glad you like it! It's cold here, too 🙂
Zee says
This recipe looks so yummy and amazing, but correct me if I'm wrong, I thought only sweet potatoes/yams are Whole 30 compliant?
Jessica DeMay says
Hi Zee- white potatoes have been Whole30 compliant since 2014: https://whole30.com/2014/07/new-whole30/
Hope that helps!
Rose says
My potato purée had a glue-y consistency, is this normal?
Jessica DeMay says
Hi Rose- it shouldn't be gluey. I would suggest adding more almond milk. Did it turn out okay? Once mixed in it may be alright. Hope you enjoyed it!
Katie says
Hi Jessica! I made this soup tonight and it was delicious! I made a double batch so I could have a bunch of leftovers, and I'm so glad I did. I'm on day 6 of my first Whole 30, and I'm loving your recipes! Thanks!
Jessica DeMay says
You're welcome, Katie! I'm so glad you like it! Thanks for trying my recipes! I hope you enjoy more through your Whole30- and after! 🙂
Jamie says
Made this tonight using left over mashed potatoes and Turkey from Friendsgiving this weekend! Love this recip! I've used it twice before but thought it would be great modified with my leftovers. I was right. Thank you!
Jessica DeMay says
You're welcome, Jamie! I was thinking the same thing about the soup. The leftover potatoes would make it so easy. So glad you liked it. Thanks for trying it and for the great feedback!