Gluten-Free Chicken Pot Pie Soup
Cozy up with this rich and creamy Gluten-Free Chicken Pot Pie Soup, a hearty twist on the classic comfort food that’s perfect for chilly evenings or quick weeknight dinners. Packed with tender shredded chicken, vibrant veggies like carrots, celery, and peas, and infused with aromatic thyme and garlic, this one-pot recipe delivers all the flavors of a traditional chicken pot pie but in a warm, spoonable form. The base is thickened with gluten-free all-purpose flour for a silky consistency that's safe for gluten-sensitive eaters, while heavy cream lends a luscious, velvety finish. Ready in just an hour, this satisfying soup is easy to prepare, bursting with homemade comfort, and perfect for serving with a garnish of fresh parsley. Whether you're gluten-free or simply craving a creamy, wholesome meal, this recipe hits all the right notes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breasts
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 0.25 cup gluten-free all-purpose flour
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, melt the butter and olive oil over medium-high heat.
Add the diced onion, carrots, and celery to the pot, cooking until they begin to soften, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth, stirring constantly to break up any lumps of flour.
Place the chicken breasts in the pot, along with the bay leaf and dried thyme.
Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked through.
Remove the chicken breasts from the pot and shred them using two forks, then return the shredded chicken to the soup.
Stir in the frozen peas, heavy cream, salt, and pepper.
Allow the soup to simmer for an additional 5-10 minutes to heat through and thicken.
Remove the bay leaf before serving.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 26.1 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2818 mg | 60% | |
*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.
