This healthy chicken pot pie soup is dairy-free yet thick and creamy! It is the perfect hearty soup to fill you up on a chilly day.
The paleo chicken pot pie soup is made with a delicious blend of the following healthy liver cleansing vegetables including:
potatoes in a blended base of cooked cauliflower
The addition of cashews and coconut cream makes a creamy chicken pot pie soup that is satisfying and filling.
For a while now, I have wanted to make a dairy-free chicken pot pie soup. So when I had fresh corn, a bag of green beans, and potatoes to use up, I figured it was time to make a homemade chicken pot pie soup.
Luckily this soup was a winner the first time around. There isn’t anything I would change, except for maybe adding crispy bacon next time.
But according to my partner, it is one of the best soups I have made, so it looks like this healthy chicken pot pie soup will be a weekly dinner staple while the weather is a little chilly on the Gold Coast (yes, it does get a little cold here in winter).
Making this soup takes a couple of pans and a large pot to mix all the ingredients into at the very end.
It took me approximately 1 hour to make this soup, so pop on your favorite tunes while you are in the kitchen making this soup. Be prepared for leftovers or a family filled with this hearty soup.
And now for the recipe!
Chicken Pot Pie Soup
3 large potatoes
1 large white or yellow onion
1 stalk celery
3 cloves garlic
2 cups green beans
2 stalks of fresh corn on the cob
1/2 head of cauliflower
1 500 gram chicken breast
1 cup parsley
2 tbsp thyme
3 cups vegetable stock
1/2 cup cashews
1 can coconut cream
2 tbsp butter
salt and pepper to taste
To make this homemade chicken pot pie soup, start by placing the potatoes and cauliflower in a pot filled with water. Bring the water to a boil, then let them cook for 25 minutes or until the potatoes are soft all the way through.
When the potatoes and cauliflower are done cooking, separate the cauliflower from the potatoes. Place the cauliflower in a blender with coconut cream and cashews to make a creamy dairy-free soup base. You can also use an immersion blender for this step.
Once the potatoes are cooled, chop into 1 cm cubes.
While the potatoes are boiling, melt 1 tbsp of butter in a pan and fry the chicken breast with a little salt and pepper. Once the chicken breast is cooked, dice the chicken into 1-inch chunks.
In another large pan, melt a tbsp of butter and start sauteing diced onion and garlic for a couple of minutes. After a couple of minutes, add the chopped carrot, celery, and green beans and saute until the vegetables have softened (approx 15 mins)
Measure out 3 cups of water with vegetable stock (I used Three cubes of vegetable stock mixed with water) and place it in a large pot. Add all of the cooked ingredients, including the sauteed vegetables, diced potato, chicken, thyme, and the dairy-free coconut cashew and cauliflower base.
The coconut cream, cashew, and cauliflower base will thicken the soup into a creamy, hearty soup!
Add in 1 cup of freshly chopped parsley and fresh corn off the cob. Use a knife to slice the corn off the cob, making sure to cut downwards away from yourself! If you don’t have fresh corn on the cob, you can substitute for 1 cup of frozen corn.
Bring all the ingredients to a simmer for 5-10 mins to allow the flavors meld together. Add cracked pepper and sea salt to taste.
Enjoy this fresh and flavorful tasting healthy chicken pot pie soup that is filled with liver cleansing vegetables and healthy fats to keep you satisfied.
For more healthy soups you may also like
Chicken Pot Pie Soup
- Large soup pot
- 2 frying pans
- High speed blender or immersion blender
- 3 pototatoes
- 1 white or yellow onion
- 1 carrot
- 1 stalk celery
- 3 cloves garlic
- 2 cups green beans
- ½ head cauliflower
- 1 500 g chicken breast
- 1 cup parsley
- 2 tbsp thyme
- 3 cups vegetable stock
- ½ cup cashews
- 2 tbsp butter or coconut oil
- Boil potatoes and cauliflower in water for 25 minutes.
- Separate Cauliflower from potato.
- Blend cauliflower with coconut and cashews to make creamy soup base.
- Cook chicken in a pan with 1 tbsp butter and salt and pepper.
- Finely Dice onion and garlic. Chop celery, carrot and green beans.
- Saute onion and garlic in a pan with butter for 2 minutes. Add carrot celery and green beans and saute for another 15 minutes until vegetables are soft.
- Measure 3 cups vegetable stock into a large soup pot. Add sauted vegetables, diced potato, cooked chicken, thyme and blended soup base.
- Add chopped parsley and sliced fresh corn off the cob. Add to soup and simmer for 10 minutes before serving.
How many servings does this make?
It makes approx 4 servings
Does this soup freeze well?
Hi Heather, Yes this soup does freeze well 🙂