Chicken Pot Pie Soup
Soups are calling my name, babyyyy. They’re calling out to me saying, “Juli, I love you. Will you be mine?” And the answer is yes. Yes, soup, I will be yours forever and always. I have a feeling that there will be a lot of soups in the future of PaleOMG. Soups and salads. Two things I didn’t care about a few years ago. But now I’m all about it. I used to go to a soup and salad restaurant in college, but that definitely wasn’t for the salad…it was for the bread bowl. The glorious, buttery bread bowl. And broccoli cheddar soup. OMG…should I make broccoli cheddar soup? I’m going with yes on that one. That’s going to be a real good day. I’ll keep you posted.
I’m happy to say that most days are good days around here. Our little girl Avery is over 3 months old and FINALLY not colicky. It just finally disappeared for no reason. No diet change, no probiotic, no belly massage, and no gripe water made a difference. Just simply time. BUT HELL YES TO NOW! Those first 10 weeks were so sad, not being able to help her or fix the problem. But talk about a learning lesson. Is the lesson in this that I’ll never be able to fix my child’s problems? Like when a kid pushes her down on the playground. I may want to pick that child up by the shirt collar and tell them that I plan to haunt them in their dreams and laugh at them while they wet the bed. But alas, that’s frowned upon parent behavior. And I’d prefer Avery to not talk to people like that either. So I’ll have to sit back and let the situation pan out. Or will I? I know nothing about parenting.
What I do know is that I can’t wait for her to be at the stage of FOOD. Chewing, throwing, smashing, experiencing, and loving glorious, glorious food. It’s going to be so fun to take her on the adventure of what it’s like to eat and enjoy every little morsel of food, while also knowing where it’s coming from and how to cook it. I cannot wait for that phase. But for now, I’ll be simply feeding her myself until she gets interested in the real deal. Breastfeeding is great and all, but real food is waaaaay more fun. I can’t wait to make her this soup and tell her how I had to rush to snap the photos since she had just woken up from her nap and was trying to sit up while having no ability to do so. Can babies get a hernia from trying to sit up? Currently googling.
Chicken Pot Pie Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5-6 servings 1x
- 2 tablespoons butter or avocado oil
- 3 stalks of celery, diced
- 3 carrots, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 gold potatoes, cubed
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 48oz chicken bone broth
- 1lb chicken thighs, skin removed
- 1 1/2 cup frozen green peas
- ¼ cup gluten free flour
- ½ teaspoon black pepper
- ½ cup heavy cream
- Place a large dutch oven or heavy bottomed pot over medium heat. Add oil along with celery, carrots, onion, garlic, and potatoes. Sprinkle salt, parsley, thyme, and basil on top and mix to combined. Let sauté for about 8 minutes then add bone broth. Cover and bring to boil.
- Once boiling, add chicken thighs and cover once again. Let cook for 10-12 minutes, until the internal temperature of the chicken gets to 165 degrees F. Reduce heat to medium low, remove chicken and shred from the bone.
- Add shredded chicken back into the boiling pot along with the frozen peas. While whisking, add gluten free flour and whisk until it completely dissolves and begins to thicken. Remove from heat then add black pepper and heavy cream and mix once more. Taste once more to see if it needs any more salt before serving!
- Serve with crackers, bread, or just by itself!
What I Used To Make This Recipe:
You May Also Like:
Chicken Pot Pie Cornbread Casserole
Creamy Mushroom & Wild Rice Soup
Thanksgiving Leftovers – Turkey Pot Pies
Roasted Garlic White Bean Soup
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Oh, Hi! I’m Juli.
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48 thoughts on “Chicken Pot Pie Soup”
Can’t wait to try this. Can you use coconut cream instead of heavy cream? Looking for a dairy free option.
What dairy free or lactose free substitution do you recommend for the heavy cream?
full fat coconut milk
If you’re wanting lactose free (assuming you’re not actually allergic to cow milk), I would suggest whole LF milk, + corn starch & some extra butter. Worked great for me! 🙂
I found some non-dairy whipping cream from Silk and it was perfect
Made this immediately yesterday and it is so so so so good. The perfect winter soup!
So damn good! So I wanted to make this dairy free and used canned coconut milk in place of cream. It works but definitely has a little coconut flavor. I tasted it before I added the coconut cream and it was already ridiculously good, so I would just skip the cream/milk next time.
Thank you so much for this note! I need this to be DF and can’t stand coconut milk in recipes where it doesn’t fit the flavor profile. Glad to know we could just omit and have a good result!
You can also blend some of the potatoes separately, then add back in. Makes a great substitute.
I made this soup for dinner tonight after craving it since you posted about taking it to your friend at the hospital. I just tried a taste and wow! It’s fantastic! So excited for dinner tonight! But first, toasting up some sourdough!
Good to know! Making it now and omitting the cream.
I was thinking of skipping the cream as well. Your comment is so helpful! Thank you for sharing.
This comment was helpful. So I decided not to use my usual coconut milk sub and used vegan ricotta cheese and blended it with a little cashew milk. The flavor workded well with this soup. So good.
So delicious and comforting!
Juli, You have raved about a garlic dip/spread you buy prepackaged. I cannot seem to find the product on your website. Would you mind sharing it again? Thanks.
It’s Seggiano’s garlic and artichoke spread. I just found it yesterday at Whole Foods.
If I don’t have gluten free flour can I sub regular? Are the ratios the same?
I used regular flour and it worked great. Same ratios 👌🏻
Is that gluten free bread in the picture? It sure looks yummy! Still trying to find the best tasting GL bread!
no, it’s sourdough bread!!
Can you make this in the instantpot?? What would you recommend time wise?
I’m sure you could, I just haven’t made it that way yet so I can’t say for sure!
I have tried so many of your recipes and have loved many of them! Made this soup tonight and while it’s good, the flavor didn’t wow me. BUT, I did not have heavy cream so I used whole milk and that just may be why. It was a little bland so I added more salt, then butter, and finally a tablespoon of fish sauce. I will try making this again WITH the cream and report back. As always, thank you for the great recipes!
Just made this and it was really good. I did it in the instant pot (because I’m lazy) at 15 min on high and then added the flour and peas on saute until it thickened. I used coconut milk and it came out good, but you do taste the coconut a bit. I added a splash of Apple cider vinegar at the end and I feel like it brightened it up a bit (but maybe that’s just me). Overall, great recipe!
I was wondering if it would work in the instapot! Going to try it tomorrow.
Anyone ever try this in the crockpot or instapot with success?
great idea with the apple cider vinegar at the end!!
I made this and it was yummy! I have a feeling this is a soup that is even as good if not better the second time around (can’t wait to eat through my leftovers this week).
This soup was delish! It was perfect for a chilly night and so hearty and filling. Made plenty of leftovers so excited to have it throughout the week. I will definitely make it again!
so glad you liked it!!
Delicious and so easy to make! Got rave reviews from my boyfriend too.
I will be making this with leftover turkey next week! Yum!
This is DELICIOUS!!! I used dairy free heavy cream and it is so good! Has anyone tried to freeze the leftovers?
Jenna, I froze a couple servings because I was going out of town and I thought they tasted great after thawing. Just have to stir it really well and the texture of the potatoes was a little mushier, but honestly still so good.
Any idea what the macros are on this soup?
no clue, but you could plug this recipe into myfitnesspal to find out that info!
I strongly advise to sear & season the chicken before using it. Because I didn’t shred it (I cubed it), the meat was very bland. I’d tend to say that the recipe itself is very light in salt. Except for that, I loved it & will totally do it again.
I ended up adding some minced broccoli, spinach & kale to add some vitamins. Because I’m lactose intolerant, I also substituted heavy cream for some extra butter + whole LF milk.
If you don’t have GF flour (mix), cassava flour & corn starch work just fine – just keep an eye on the amount & consistency because they thicken up fast!
Made this twice already! Including once with turkey instead of chicken. Honestly so good- this will be a favorite!
so glad you love the recipe!!
Made this tonight, delicious and comforting meal! Thanks Juli 🙂
happy to hear it!
I think I’ve made this 5 times now and I am so in love with it! I used non-dairy heavy whipping cream and it turned out wonderfully. I’m not ashamed to say that I will go get a spoonful of the soup cold straight from the fridge….
yay so happy to hear it!!
Nut Pods original flavor are the PERFECT non-dairy substitute without any coconut flavor!
oooo so good to know! thank you for sharing!
I followed the recipe exactly (even with sourdough for dipping) and this soup was DELISH!!
Saved this for a rainy (and snowy?) day on the California coast and boy oh boy did it hit the SPOT! Great recipe, friend.
Absolutely LOVED! Had to doctor up the seasonings a bit, but was a hit! We’ve had it 4 nights in a row!