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Chicken Pot Pie Soup (Paleo, AIP, Whole30)

  • Author: Michelle
  • Yield: 4 servings 1x


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.


  • 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)


  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.


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


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