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This paleo chicken pot pie soup is dairy free yet thick and creamy and the perfect hearty soup to fill you up on a chilly day. The healthy chicken pot pie soup is made with a delicious blend of healthy vegetables including onion, garlic, fresh corn, carrot, celery, parsley, green beans and potatoes in a blended base of cooked cauliflower, cashews and coconut cream to make a creamy chicken pot pie soup that is satisfying and filling.
For awhile now I have been wanting 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 finally try making a homemade chicken pot pie soup.
Luckily this soup was a winner first time around and 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 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 stove top chicken pot pie soup takes a couple 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 healthy chicken pot pie soup and be prepared for left overs or a family filled with this hearty soup.
And now for the recipe and how to make chicken pot pie soup!
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 paleo chicken pot pie soup start by placing the potatoes and cauliflower in a pot filled with water bring to a boil then let them cook until the potatoes are soft all the way through. When they are finished cooking separate the cauliflower from the potatoes and place in a blender to be mixed the coconut cream and cashews for the dairy free chicken pot pie soup base. Once the potatoes are cooled dice into 1 cm cubes.
In a separate pan while the potatoes are cooking melt 1 tbsp of butter and fry the chicken breast with a little salt and pepper until cooked all the way through. Once the chicken breast is cooked you will want to slice and dice into i inch chunks.
In another large pan melt a tbsp of butter and start sauteing diced onion and garlic for a couple minutes then add the diced carrot, celery, and green beans and saute until the vegetables have softened (approx 15 mins)
Once the cauliflower has finished cooking with the potatoes place the cauliflower in a blender with the cashews and can of coconut cream and blend together. You can also use a immersion blender for this step.
Now in a large pot measure out 3 cups of water with vegetable stock (I used 3 cubes of vegetable stock mixed with water) and combine all of the cooked ingredients together including the sauteed vegetables, diced potato, chicken, thyme and the dairy free coconut cashew and cauliflower base to the chicken pot pie soup nice and creamy!
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 slice 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 adding in 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.
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