Simple but hearty Dairy Free Chicken Pot Pie Soup is about to become your new favorite bowl of comfort.
I'm all about soup recipes that are simple, quick, and aren't based around heavy cream. This soup recipe is just that!
Chicken pot pie soup features the simplest of veggie blends, and this version uses cassava flour to thicken the soup and help create a "creamy" texture.
Why you'll love this dairy free soup
EASY: Take soup basics (start with sautéing veggies, add herbs, then broth, simmer) and make a straightforward, nourishing soup!
DAIRY FREE: This version of chicken pot pie soup skips any cream, focusing instead on the savory herb flavor with just enough milk alternative to keep things "creamy".
Jump to:
Ingredients of note
VEGGIES: You'll need the standard mirepoix (onion, carrot, celery), plus potatoes and green beans for this recipe! Frozen green beans work well, but canned are great as well.
HERBS: Thyme, sage, and rosemary are my go-tos for savory fall and winter soups! Ideally, use fresh. However, the recipe includes adjustments for dried herbs as well!
CASSAVA FLOUR: My favorite way to thicken dairy free soups! I use cassava flour a lot for gluten free baking, so I've always got it on hand. You should be able to use any gluten free flour blend you've got on hand.
CHICKEN BROTH: Good quality chicken broth goes a long way in this recipe. My preferred brand is Kettle and Fire - I've given up trying other brands.
ALMOND MILK: I used just enough almond milk to create a creamy look to the broth without overloading this soup with almond flavor. You can use other milk alternatives if you don't like almond milk, but there may be some flavor differences.
CHICKEN: Use leftover roast chicken, rotisserie chicken, or Easy Dutch Oven Shredded Chicken for this soup. Turkey works as a fine substitute if you have lots of holiday leftovers on hand, too!
Instructions
We'll dive right in here!
Most soups start the same way - with some sauteed veggies, usually a blend of onion, carrot, and/or celery. That standard blend (onion, carrot, and celery) is known as a mirepoix. Sounds fancy, but it's actually pretty simple!
So, saute the onion, carrot, and celery until tender. Add the herbs, stirring until fragrant. Then add a bit of ghee, butter, or olive oil and the cassava flour. Stir everything to coat it in the cassava flour and let it cook a bit. The cassava flour will be what thickens the soup, and adding it in this way will prevent lumps.
Next, slowly add the broth, being sure to stir constantly to help the flour dissolve. The broth should thicken pretty quickly as you pour it in.
Next, you'll add the potatoes and chicken. Bring the soup to a boil, then reduce down to a simmer. Simmer until the potatoes are tender and can be easily pierced with a fork.
And there you go - ready to serve!
How do you thicken the broth in soup?
For thicker, heartier soups like this chicken pot pie soup, you'd generally use flour to thicken the broth.
I tend to avoid gluten and most grains, though, so in my version I use cassava flour - works exactly the same way!
Essentially, after softening the mirepoix (onion, carrot, celery mix), stir in the cassava flour and coat the veggies. Stir this mixture a bit to cook the flour. Then pour in the broth, slowly, and the flour will dissolve into the broth and thicken it. The wizardry of the kitchen!
If you'd like, you can also use whatever gluten free flour blend you've got on hand.
Another way to create a thicker, creamier broth: leftover mashed potatoes
There's another way you can help thicken the broth: use leftover mashed potatoes.
Just swap the potatoes out of the recipe and include 2 cups of mashed potatoes when you add the broth. The mashed potatoes will "melt" into the broth, creating an ultra creamy soup without added dairy.
If you go this route, you can skip the cassava flour in the recipe, too!
FAQs
You can use whatever milk alternative you'd like for this recipe, but each of them will have their own subtle flavor.
If you'd like to avoid that, you can use mashed potatoes as the creamy "base" for this recipe! Just swap the potatoes out of the recipe and include 2 cups of mashed potatoes when you add the broth. The mashed potatoes will "melt" into the broth, creating an ultra creamy soup without added dairy.
Otherwise, you can simply use 2 additional cups of broth.
You can keep simmering the soup for another 5-10 minutes, uncovered, to reduce the liquid down a bit. Otherwise, you can make a slurry with a 1:2 ration of cold water and arrowroot flour or cornstarch and pour that in. A little goes a long way - start with a tablespoon of arrowroot flour!
It's a blend of onion, carrot, and celery that's the base for most soups. Basically, it's a fancy "shortcut" term for sauteing those 3 at the start of a recipe!
Try another gluten free soup recipe
If you're loving soup season like I am, try out one of my other dairy free soup recipes!
Creamy Chicken and Mushroom Soup has similar creamy but dairy free vibes, or make something totally different like Simple Crockpot Cabbage Roll Soup!
- Simple Crockpot Cabbage Roll Soup
- Easy Chicken, Leek, and Mushroom Soup
- Creamy Chicken and Mushroom Soup (Paleo, Dairy Free)
- Silky Butternut Squash & Apple Soup with Toasted Pecans
Have you made with dairy free chicken pot pie soup? What did you think? I'd love to hear from you! Comment below or tag me on Instagram.
Print📖 Recipe
Dairy Free Chicken Pot Pie Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Cozy and comforting, this dairy free chicken pot pie soup is loaded with fresh veggies and herbs. Use whatever non-dairy milk you'd like, or omit it entirely and add more broth!
Ingredients
- 2 tablespoons extra virgin olive oil or butter, divided
- 1 medium yellow onion, chopped
- 3 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoons dried thyme)
- 1 tablespoon fresh sage (or 1 teaspoon dried sage)
- 1 ½ tablespoons fresh rosemary (or 2 teaspoons dried rosemary)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup cassava flour
- 4 cups low sodium chicken broth
- 2 cups unsweetened almond milk or coconut milk
- 2 large potatoes, diced
- 1 cup frozen green beans
- 2-3 cups leftover chicken or turkey
Instructions
- Heat 1 tablespoon olive oil in a large, heavy-bottomed Dutch oven or soup pot. Add the onion, carrots, and celery, cooking for 6-10 minutes until vegetables have softened. Add the garlic, thyme, sage, rosemary salt, and black pepper, stirring to incorporate.
- Add the remaining tablespoon olive oil. Once melted, add the cassava flour, stirring to coat the veggies until no dry flour remains. Slowly pour in the chicken broth and non-dairy milk, stirring constantly and scraping the bottom of the pan to release any browned bits. Add the potatoes and green beans.
- Bring the mixture to a boil, then reduce down to a simmer. Add the chicken and simmer the soup for at least 10 minutes, until the potatoes are fork tender. Store in an airtight container for up to a week.
Leave a Reply