Chicken Pot Pie Soup

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4.9 from 17 reviews


  • 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


  1. 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.
  2. 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.
  3. 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!
  4. Serve with crackers, bread, or just by itself!