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chicken pot pie soup

Chicken Pot Pie Soup

This healthy chicken pot pie soup is dairy free, hearty and delicious. It is made with lots of liver cleansing vegetables mixed into a creamy dairy-free soup base.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course soups
Cuisine American
Servings 4


  • 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.


Enjoy this dairy-free, homemade and healthy chicken pot pie soup with cracked pepper and sea salt to taste!
Keyword dairy-free, Healthy, Homemade, paleo
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