Healthy Chicken Pot Pie Soup (DF + GF)
Enjoy the warm comforting flavors of pot pie with this healthy chicken pot pie soup! This soup is both dairy-free and gluten-free and is veggie packed. It's an easy soup recipe that is made in one pot and takes just 30 minutes to make.
Servings 6 servings
Calories 301kcal
Equipment
- 1 medium stock pot
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 small yellow onion, diced
- 2 cups chopped cauliflower florets
- 4 cloves garlic, minced
- ½ tsp. dried thyme (more to taste)
- 1 tsp. salt (more to taste)
- ½ tsp. pepper (more to taste)
- 1 lb. chicken breasts
- 4 cups chicken bone broth (regular chicken broth also works)
- 1 bay leaf
- 1 12-oz. bag frozen mixed vegetables (peas, carrots, beans, corn)
- ¾ cup canned coconut milk (*see notes)
- 3 tbsp. arrowroot starch
Instructions
- In a dutch oven, or medium-sized stock pot, add the oil and heat over medium heat. Once hot, add the diced onion and chopped cauliflower. Sautee, stirring occasionally, until the onions are soft and translucent. About 10 minutes.
- Add the garlic, thyme, salt and pepper and stir constantly for 1 minute.
- Place the chicken breasts on the vegetables. Pour in the broth and add the bay leaf. Ensure the chicken breasts are fully covered in the broth. Bring to a boil and then reduce heat to low and simmer. Cover and simmer until chicken is fully cooked through (165-degrees F). This should take 10-15 minutes.
- Remove cooked chicken from pot and shred with two forks. Return shredded chicken to back to pot and add the mixed vegetables and coconut milk. Stir to combine.
- Make the slurry by mixing the arrowroot starch with 3 tablespoons of cold water. Mix the slurry into the soup and continue to simmer until soup has thickened. This should take less than 5 minutes.
- Taste and add additional thyme, salt and/or pepper as desired. Keep on low heat until ready to serve. Discard bay leaf and enjoy!
Notes
- Use a medium-sized dutch oven or stock pot to ensure the chicken breasts are fully submerged in the broth so they can cook.
- Cut chicken breasts in half to speed up the cook time, especially if they are on the large side.
- If the coconut cream has separated from the water in the can, be sure to mix together before adding to the soup.
- I always add more salt, pepper and thyme at the end - I like a lot of seasoning. But start small and add more as needed.
Nutrition
Calories: 301kcal | Carbohydrates: 19g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 482mg | Potassium: 503mg | Fiber: 4g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 2mg
