Honestly I haven’t been able to stop thinking about this chicken pot pie soup since I made it…it might be my new favorite so I’m going to have it stocked in the freezer all winter long! I basically grew up on chicken pot pie during family dinners so this one is very nostalgic for me. It’s a little bit different than your usual one though, it’s also gluten-free and dairy-free!
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DAIRY-FREE CHICKEN POT PIE SOUP
DAIRY-FREE CHICKEN POT PIE SOUP
4-5
servings15
minutes40
minutesThis chicken pot pie soup is perfectly cozy for cold winter nights!
Ingredients
3 tbsp olive or avocado oil
1 yellow onion, diced
3 celery ribs, diced (about 1 cup)
3 large carrots, diced (about 1 cup)
1 cup white mushrooms, diced
4 garlic cloves, minced
2 tsp salt + extra to taste
1/2 tsp black pepper
1 tbsp fresh chopped thyme (or 1 tsp dried)
1 tbsp fresh chopped rosemary (or 1 tsp dried)
1 tbsp fresh chopped sage (or 1 tsp dried)
1/4 cup arrowroot starch (can sub gf flour or tapioca starch/flour)
1 lb yukon potatoes, cut into small cubes (about 2 + 1/2 cups)
4 cups chicken broth
1 cup frozen peas
3 + 1/2 cups shredded cooked chicken
1 cup canned full-fat coconut milk
1/4 cup fresh chopped parsley, for topping
Directions
- Heat the oil in a large pot over medium heat, then add the diced onion, celery, and carrots. sauté for 7-9 minutes, stirring occasionally, until the onions are transparent.
- Mix in the diced mushrooms and garlic and sauce for another 5 minutes, stirring occasionally. Add in the salt, black pepper, thyme, rosemary, and sage. sauté for 3 more minutes, then mix in the tapioca flour.
- Stir continuously for 1 minute, then add in the cubed potatoes and chicken broth. Cover the pot and bring it to a boil, then reduce heat to low for 15 minutes (or until the potatoes are tender to a fork).
- Mix in the frozen peas, shredded chicken, and coconut milk. bring the soup back to a simmer to let the peas cook.
- Season to taste with additional salt, remove from heat, and serve with fresh chopped parsley. store in the refrigerator for up to 4 days or the freezer for up to a month.
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