Healthy Chicken Pot Pie Soup Recipe

I absolutely dig this Healthy Chicken Pot Pie Soup. The tender chicken, crisp veggies, and hearty potatoes swim in a luscious coconut broth that is decadently dairy-free. The blend of spices and slow-cooked flavors creates a seriously comforting meal perfect for any day. Every bowl feels like a well-deserved treat.

I’ve been making this Healthy Chicken Pot Pie Soup recipe for a while now and it never disappoints. I use boneless chicken breasts, olive oil, diced yellow onions and minced garlic along with chopped carrots, celery and Yukon Gold potatoes.

This soup packs lean protein and fiber, and the coconut milk adds a rich, creamy texture without any dairy. I also toss in green beans, low-sodium chicken broth, bay leaves, thyme and rosemary.

I like to finish it off with salt, pepper and a bit of arrowroot powder mixed with water if I want a thicker texture. This recipe is perfect if you’re following paleo or whole30 guidelines and its nutritional value makes it a great easy soup recipe for healthy meals.

Whether made in an Instant Pot or slow cooker its a filling dish that adds balanced nutrient value to your meal plan.

Why I Like this Recipe

1. I love how this soup feels so hearty and comforting even on a busy day when I need to relax after school.
2. I really appreciate that it’s dairy free but still super creamy thanks to the coconut milk, which keeps it light yet rich.
3. I like that it’s chock-full of veggies and protein – it makes me feel like I’m eating something healthy instead of just junk food.
4. I dig how simple it is to make, and even if I mess up a little, it always turns out tasty so dont stress too much about perfection.

Ingredients

• Chicken: Chicken give lean protein and fuels muscle growth if cooked right.
• Olive oil: Olive oil provides healthy fats, it boosts flavor and is good for the heart.
• Carrots: Carrots offer natural sweetness and fibre, plus essential vitamins for daily health.
• Potatoes: Potatoes deliver complex carbohydrates, contributing a hearty base to the tasty soup.
• Coconut milk: Coconut milk add creaminess and healthy fats, giving the soup a rich twist.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, roughly chopped
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 medium Yukon Gold potatoes, cut into small cubes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 can (14 oz) full-fat coconut milk
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper, to taste
• 2 tablespoons arrowroot powder mixed with 2 tablespoons water (optional, for thickening)

How to Make this

1. Heat the olive oil in a large pot or slow cooker over medium heat and add the roughly chopped chicken; cook until it starts to brown a bit.

2. Toss in the diced yellow onion and minced garlic and let ’em soften for about 2-3 minutes.

3. Stir in the peeled and chopped carrots, chopped celery, and the Yukon Gold potatoes cut into small cubes.

4. Add the green beans trimmed and cut into 1-inch pieces so they get mixed in with the veggies.

5. Pour in the 4 cups of low-sodium chicken broth and then the can of full-fat coconut milk, stirring well.

6. Drop in the 2 bay leaves, sprinkle the dried thyme and dried rosemary over everything, and season with salt and pepper to taste.

7. Bring the mix to a simmer if you’re cooking on the stovetop, or set your slow cooker on high and let it cook for about 20 minutes until the vegetables are tender.

8. If you want a thicker soup, mix 2 tablespoons of arrowroot powder with 2 tablespoons of water, then stir it in slowly and cook for another 5 minutes.

9. Taste the soup and adjust the seasoning if you need to, then remove the bay leaves.

10. Serve it hot and enjoy your hearty, creamy and dairy free Healthy Chicken Pot Pie Soup!

Equipment Needed

1. Large pot or slow cooker
2. Cutting board
3. Chef’s knife
4. Measuring cups
5. Measuring spoons
6. Wooden spoon for stirring
7. Small bowl for mixing arrowroot and water
8. Ladle for serving

FAQ

Healthy Chicken Pot Pie Soup Recipe Substitutions and Variations

• If you don’t have boneless, skinless chicken breasts, you could swap them out for turkey breast or even firm tofu for a vegetarian twist.
• If olive oil isn’t on hand, you can use avocado oil or any light vegetable oil instead.
• Instead of full-fat coconut milk, try unsweetened almond milk or cashew milk if you’re looking for a lighter option.
• Don’t have arrowroot powder? You can mix 1 tablespoon of cornstarch with 1 tablespoon water to thicken the soup just as well.

Pro Tips

1. Make sure the chicken gets a good brown on all sides before adding the veggies – it really helps add flavor to the whole soup, so don’t rush it.

2. Try to cut all of your veggies into roughly the same size chunks. This helps them cook evenly so you won’t have any pieces that are still crunchy while others are mushy.

3. When you add the arrowroot mixture, stir it in slowly so you avoid any clumps and keep the soup smooth and creamy.

4. If you want an extra kick of flavor, try tweaking the herbs a bit. A pinch of smoked paprika or a little squeeze of lemon juice right before serving can brighten it up nicely.