Chicken Pot Pie Soup

This gluten- and dairy-free Chicken Pot Pie Soup delivers all the cozy, savory flavors of the classic dish in a lighter, nourishing soup.

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A comfort food classic just got a whole lot tastier with this Chicken Pot Pie Soup recipe. It has all the savory flavors as a chicken pot pie dish, just without the gluten and dairy.

Most Chicken Pot Pie Soup recipes rely on heavy cream for a rich, velvety texture. Our version takes a lighter approach to thicken the broth by using arrowroot powder mixed with cold water to create a slurry. For another dairy-free alternative, coconut cream also works, giving the soup a thick, creamy consistency without the stomachache.

Chicken Pot Pie Soup is a great hearty weekend dinner, packed with protein and nourishing vegetables. It’s also a comforting choice when you’re feeling under the weather. It’s not just a tall tale that chicken soup helps alleviate symptoms when sick—research shows that chicken soup’s mild anti-inflammatory effects may help ease symptoms of upper respiratory infection.¹

So, whether you’re feeling under the weather, need something to warm you up on a chilly day, or are simply craving hearty comfort food, this Chicken Pot Pie Soup is the perfect choice.

REHEAT INSTRUCTIONS: Chicken Pot Pie Soup stays well in the fridge for up to one week. Just reheat in the microwave in 30-second increments, stirring between each until it’s at your desired temperature.

Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.

Chicken pot pie soup preparation in a pot.

Chicken pot pie soup finished in a big dutch oven.

Chicken pot pie soup in a single bowl, with a spoon.

Chicken pot pie soup finished, with a bowl on the side.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.

References:

Rennard, B. O., Ertl, R. F., Gossman, G. L., Robbins, R. A., & Rennard, S. I. (2000). Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro. Chest, 118(4), 1150–1157. https://doi.org/10.1378/chest.118.4.1150

Chicken Pot Pie Soup

Recipe by: Lorrie Cordain
Serves: 4
Meal: Dinner

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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Ingredients

2 tbsp coconut oil
1 onion, diced
5 cloves garlic, minced
2 cups low or no-sodium chicken broth
3 carrots, chopped
2 celery ribs, diced
1/2 tsp black pepper (AIP - omit)
1/2 tsp cayenne, optional (AIP - omit)
1 tbsp chopped fresh sage
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
3 cups cooked chicken, shredded
2 tbsp arrowroot powder
1/2 cups cold water
1 full-fat canned coconut milk (optional)

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Directions

Melt coconut oil in a dutch oven or heavy bottomed pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until soft.
Next, add the chicken broth to the pot and bring the broth to a boil. Cover with a lid, reduce heat to low, and simmer for 10 minutes.
Remove lid, add carrots and cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
Add the celery, herbs, spices, and cooked chicken. Raise the heat to medium low.
Mix arrowroot powder and cold water into a slurry. Slowly drizzle the slurry into the soup while mixing. Cook for 5 minutes or until thickened and heated through.
Add the coconut milk (if using) and stir well to combine. Ladle into bowls and serve hot.