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–+ servings
Overhead picture of chicken pot pie soup in a black ceramic bowl.

Whole30 Chicken Pot Pie Soup

Whole30 Chicken Pot Pie Soup is the ultimate comfort food that's perfect for cold weather! The broth is thick, creamy, and full of flavor. Plus, this recipe is made without dairy, coconut cream, and it's naturally gluten-free.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 8
Calories 359 kcal

Ingredients
  

  • 8 Cups Cubed Gold Potatoes
  • 32 Ounces Chicken Broth
  • 1 Pound Chicken Breast
  • 3 Cups Filtered Water
  • 12 Ounces Green Beans
  • 2 Cup Carrots
  • 2 Cups Celery
  • 2 Cups Frozen Peas
  • 1 Sweet Onion, Diced
  • 3-6 Cloves of Garlic, Minced
  • 3 Tablespoons Cassava Flour Or gluten-free flour blend.
  • 1 Tablespoon Olive Oil
  • 2+½ Teaspoons Salt
  • 2 Teaspoon Dried Thyme
  • 1+½ Teaspoons Dried Rosemary
  • 1 Teaspoon Black Pepper

Instructions
 

  • Sauté onions and garlic at the bottom of a large pot with olive oil. Saute for a few minutes on medium heat.
  • Then add cubed potatoes, chicken broth, water, salt, and black pepper. Stir well. Next, add chicken breast and cover the pot. Simmer on medium/low heat for 30 minutes.
  • When potatoes are tender, remove chicken breast. Shred with two forks in a bowl or use a hand mixer to save time!
  • Next, use an immersion blender to puree the broth. Then stir in cassava flour, thyme, and rosemary.
  • Finally, add in carrots, celery, green beans, peas, and shredded chicken. Stir well and cover the pot. Simmer for an additional 20-30 minutes or until vegetables are tender.

Notes

Expert Tips

  • Stir the soup occasionally to make sure the vegetables are not sticking to the bottom of the pot.
  • Use an immersion blender to puree the broth. This is much easier, (and safer) than trying to pour the broth into a blender.
  • Need to use up your leftover turkey from Thanksgiving? Just swap chicken for turkey! Either chopped or shredded will work.
  • Use a hand mixer to save time on shredding the chicken! It will easily break apart the cooked chicken breast in minutes.

How to store leftovers

This recipe makes a large batch of soup, so I suggest freezing some leftovers for a rainy day!
You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer.
You can also store leftovers in an airtight container for up to 5 days in the refrigerator.

Nutrition

Serving: 1ServingCalories: 359kcalCarbohydrates: 61gProtein: 21gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 39mgSodium: 31994mgPotassium: 1551mgFiber: 10gSugar: 9gVitamin A: 6625IUVitamin C: 62mgCalcium: 118mgIron: 4mg
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