Creamy Chicken Pot Pie Soup
A cozy gluten-free Chicken Pot Pie Soup made with nourishing ingredients and simple steps for a lighter comfort food meal.
Ingredients
- 1 TB olive oil
- 1 TB butter or ghee
- 1 medium onion, diced
- 3 celery stalks, sliced
- 3 medium carrots, sliced
- 3 cloves garlic, minced
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- ¼ tsp. Paprika
- ⅓ cup gluten-free flour
- 4 cups low-sodium chicken broth or bone broth
- 1 cup whole milk or any milk of choice
- 2 cups cooked shredded chicken
- 1 cup frozen peas or green beans
- 1 cup diced potatoes or cauliflower florets
- 1 TB fresh parsley, chopped
Instructions
- Warm the olive oil and butter in a large pot over medium heat. Add the onion, celery, and carrots. Cook until the vegetables begin to soften.
- Stir in the garlic, salt, pepper, thyme, parsley, and paprika. Allow everything to cook for one minute to release the flavors.
- Sprinkle the gluten-free flour over the vegetables and stir until fully coated.
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the almond milk next and bring the soup to a gentle simmer.
- Add the potatoes or cauliflower and cook until tender.
- Stir in the cooked chicken and peas or green beans. Continue to simmer until the soup thickens to a creamy texture.
- Taste and adjust seasoning as needed.
- Finish with fresh parsley before serving.
Notes
Chef Tips:
- For extra creaminess without added heaviness, blend half a cup of the cooked vegetables with a little broth, then stir the mixture back into the pot.
- If you want a thicker soup, let it simmer uncovered a little longer so the liquid naturally reduces.
- Cut the vegetables into similar sizes so everything cooks evenly and the texture stays smooth and consistent.
- To save time on busy nights, use a rotisserie chicken or prep the vegetables ahead of time and store them in the fridge.