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 incorporate savory herbs. This Whole30 soup recipe does just that!
Chicken pot pie soup features the simplest of veggie blends, and this version uses cassava flour to thicken the soup and create a "creamy" texture.
Let's make chicken pot pie soup from scratch
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!
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!
Try another Whole30 soup recipe
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.Print
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!
- 2 tablespoons ghee, butter, or extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 3 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- ¼ cup cassava flour
- 2 large potatoes, diced
- 1 cup frozen green beans
- 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
- 4 cups low sodium chicken broth
- 2 cups unsweetened almond milk or coconut milk
- 2-3 cups leftover chicken or turkey
- Heat 1 tablespoon ghee 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 ghee. 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.
Keywords: paleo, gluten free, dairy free, soup, chicken pot pie soup, chicken pot pie