This chicken pot pie soup is a delicious alternative to traditional pot pie! It’s made with hearty vegetables, a creamy broth, and is paleo, AIP, and whole30.

chicken pot pie soup in bowl with crackers

What is Chicken Pot Pie Soup?

Chicken pot pie soup has all of the flavors you love about pot pie, but in a soup! Chicken pot pie is a classic American food dish made with vegetables, chicken, a creamy sauce, and traditionally topped off with a pie crust. It’s comforting, filling, and super decadent!

This recipe is a bit of a spin on classic chicken pot pie! It takes all of the core ingredients and flavors from chicken pot pie and reimagines it as a hearty soup! This soup is super versatile and can be made into just a healthy dish with gluten-free crackers or biscuits as an addition, or you can keep it Paleo, whole30, and AIP by keeping it cracker-free and sticking with just the basics.

The Ingredients for Chicken Pot Pie Soup

  • Chicken Breast
  • Chicken Broth & Arrowroot Starch: The base of the soup.
  • Avocado Oil: You can sub other oils like olive or coconut, if you prefer.
  • Yellow Onion & Garlic Cloves
  • Parsnips, Cauliflower & Carrots
  • Fresh Thyme Leaves & Dried Sage: These give the soup its classic flavor.
  • Salt & Black Pepper: Omit pepper for AIP.
  • Green Peas: This is optional! Omit for Paleo & AIP.

How To Make Chicken Pot Pie Soup

  • Cook Chicken: Using a large stockpot or dutch oven heat the avocado oil over medium heat. Add the chicken and lightly season, turning to cook for 4 minutes on each side until cooked through to 165 F. Set aside.
  • Cook Vegetables: Add the onion and garlic and cook for 3-4 minutes or until the onion is slightly translucent. Add the cauliflower, carrot, and parsnip and cook for another 3-5 minutes or until lightly fork tender. Lightly season with salt and pepper. Pour the broth into the pot along with the thyme and sage. Bring to a boil, reduce to a simmer and allow to simmer for 10-12 minutes or until the vegetables are soft.
  • Blend Soup: Using a ladle, spoon out 1/2 cup of broth into a bowl and whisk in the arrowroot starch. Spoon out 1 1/2 cup more of the soup, being sure to get plenty of parsnip and cauliflower along with the broth and transfer to a blender. Blend the mixture until fully blended.
  • Combine & Serve: Add the 2 cups of blended soup back to the pot along with the chicken, and frozen peas. Stir and allow to simmer for another 6-8 minutes to thicken the broth and allow the peas to cook. Serve with crackers of your choice and additional thyme to taste.

chicken pot pie soup in bowl with crackers

What do you serve this soup with?

Can you make this ahead of time and freeze it?

Yes, you can make it ahead of time and store it in the fridge for a few days or in the freezer for 2-3 months. Simply reheat in a pot!

chicken pot pie soup in bowl with soup in spoon

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Chicken Pot Pie Soup (Paleo, AIP, Whole30)


  • Author: Michelle
  • Yield: 4 servings 1x

Description

This chicken pot pie soup is a delicious alternative to traditional pot pie! It’s made with hearty vegetables, a creamy broth, and is paleo, AIP, and whole30.


Scale

Ingredients

  • 2 tbsp avocado oil
  • 1 lb chicken breast, cubed
  • 1 tsp salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups parsnip, peeled and chopped
  • 1 1/2 cup cauliflower florets
  • 1/2 cup carrot, diced
  • 4 cups chicken broth
  • 2 tsp fresh thyme leaves
  • 1 tsp dried sage
  • 2 tsp arrowroot starch
  • 1/2 cup green peas, frozen (optional, omit for paleo/AIP)

Instructions

  1. Using a large stockpot or dutch oven heat the avocado oil over medium heat. Add the chicken and lightly season, turning to cook for 4 minutes on each side until cooked through to 165 F. Set aside.
  2. Add the onion and garlic and cook for 3-4 minutes or until the onion is slightly translucent.
  3. Add the cauliflower, carrot, and parsnip and cook for another 3-5 minutes or until lightly fork tender. Lightly season with salt and pepper.
  4. Pour the broth into the pot along with the thyme and sage. Bring to a boil, reduce to a simmer and allow to simmer for 10-12 minutes or until the vegetables are soft.
  5. Using a ladle, spoon out 1/2 cup of broth into a bowl and whisk in the arrowroot starch. Spoon out 1 1/2 cup more of the soup, being sure to get plenty of parsnip and cauliflower along with the broth and transfer to a blender. Blend the mixture until fully blended.
  6. Add the 2 cups of blended soup back to the pot along with the chicken, and frozen peas. Stir and allow to simmer for another 6-8 minutes to thicken the broth and allow the peas to cook.
  7. Serve with crackers of your choice and additional thyme to taste.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 299
  • Fat: 10.9g
  • Carbohydrates: 21.3g
  • Fiber: 5.2g
  • Protein: 29.3g