Dairy-Free Chicken Pot Pie Soup
Warm, hearty, and completely dairy-free, this Chicken Pot Pie Soup is a comforting twist on a classic dish. Featuring tender chicken, vibrant vegetables, and a creamy broth made with coconut milk, this gluten-free soup delivers all the cozy flavors of pot pie without the pastry crust. Fragrant thyme and sage lend a savory depth of flavor, while frozen peas and fresh parsley add a pop of color and freshness. Quick to prepare and ready in just 45 minutes, this recipe is perfect for family dinners or meal prep. Whether you’re following a dairy-free diet or simply looking for a wholesome, satisfying soup, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 0.25 cup gluten-free all-purpose flour
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 cup frozen peas
- 1 can (13.5 oz) coconut milk
- 0.25 cup fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium-high heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Add the chicken to the pot and cook until browned and cooked through, about 6-7 minutes per side. Remove the chicken and set aside to cool.
In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Add the garlic and sauté for an additional minute.
Stir in the gluten-free flour and cook for 1-2 minutes to cook the flour taste out.
Slowly whisk in the chicken broth, ensuring there are no lumps.
Add the thyme and sage and bring the soup to a simmer.
Dice the cooked chicken and add it back to the pot along with the peas.
Reduce heat to medium and stir in the coconut milk. Allow the soup to heat through for another 5-7 minutes.
Season with remaining salt and pepper to taste.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6382 mg | 277% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 54.1 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 549 mg | 42% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4829 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
