Whole30 Chicken Pot Pie Soup
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I love this Whole30 recipe because it doesn't require anything special other than things you might already have around the house. Skip the crust for a healthier version that has the same comforting & delicious taste. And don't shortcut the fresh thyme & rosemary if possible...they really make the dish!
If you're a die-hard soup lover like me, you might want to invest in a soup pot that will stand the test of time. I love this one from Le Creuset with its vibrant color options. Can you ever go wrong with cast iron?
And to serve up this bowl of love to your loves, what could be better than these soup bowls with a whole lot of heart? Have some fun in the kitchen and then sit down to enjoy this bowl of comfort on a cool night.
1 pound organic Yukon gold potatoes chopped
1 cup water
1 1/2 cups unsweetened almond milk
1 tablespoon garlic oil
2 tablespoons fat of choice- avocado oil ghee
1 1/2 cup chopped carrots about 3 medium
1 1/2 cups chopped celery
1 cup diced green onion
1 pound diced organic Yukon gold potatoes
3-4 cups broth or water
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 1/2 cups frozen french green beans
1 teaspoon salt divided (or to taste)
2 pounds cooked chicken chopped
In a small saucepan, combine potatoes with 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn the heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions, and potatoes. Sauté for about 5 minutes.
Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.
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