Whole30 Chicken Pot Pie Soup
Warm up to a bowl of comforting, nutrient-packed **Whole30 Chicken Pot Pie Soup**, a hearty and wholesome twist on the classic dish that’s perfect for clean eating. Brimming with tender shredded chicken, vibrant veggies like carrots, celery, and optional peas, and a creamy base made from rich coconut milk, this recipe delivers indulgent flavor while staying true to Whole30 guidelines. Arrowroot powder brings a velvety thickness to the soup without relying on traditional flour, and aromatic thyme and garlic elevate every spoonful with savory depth. Ready in under an hour, this gluten-free, dairy-free, and paleo-friendly soup is a guaranteed crowd-pleaser for family dinners or meal prep. Garnished with fresh parsley, it’s as visually appealing as it is nourishing. Whether you’re following Whole30 or simply craving a cozy yet healthy meal, this pot pie-inspired soup will be your new go-to comfort food.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons cooking fat (ghee or coconut oil)
- 1 large onion, diced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon fresh thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup frozen green peas (optional for strict Whole30)
- 1 cup coconut milk, full fat (canned)
- 2 tablespoons arrowroot powder
- 2 tablespoons water
- 2 tablespoons parsley, chopped
Instructions
Heat the cooking fat in a large pot over medium heat.
Add the diced onion, carrots, and celery, sautéing until the onion is translucent, about 5-7 minutes.
Stir in the garlic and cook for another minute until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth. Add thyme, salt, and pepper.
Bring to a boil, then reduce to a simmer. Cover and cook for approximately 20 minutes or until the chicken is cooked through.
Remove the chicken and let it cool slightly. Shred the chicken using two forks and set aside.
To the pot, stir in the coconut milk and the shredded chicken. Add the frozen peas, if using.
In a small bowl, mix the arrowroot powder with water to create a slurry.
Stir the slurry into the soup, cooking until the soup thickens, about 5 minutes.
Taste and adjust salt and pepper as necessary.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 35.3 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4743 mg | 101% | |
*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.
