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A soup bowl containing soup that has carrots, corn, potatoes, and peas.

Healthy Chicken Pot Pie Soup (Gluten-Free & Dairy-Free)

  • Author: MamaShire
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Diet: Gluten Free

Description

This healthy chicken pot pie soup is warm and comforting and has all the wonderful flavors of a classic chicken pot pie.


Ingredients

Scale

4 tablespoons coconut oil
1 onion, medium, diced
3 carrots, thinly sliced
3 celery ribs, finely chopped
3 cloves garlic, minced
1/3 cup gluten-free flour
4 cups gluten-free chicken broth
3 potatoes, (about 1 lb) Yukon gold or russet, peeled and diced
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
4 cups chicken, cooked & shredded
1 can coconut milk or 1 3/4 cups almond milk
1 cup frozen peas
1 cup frozen corn


Instructions

Stove Top

Heat coconut oil in a large Dutch oven. Add diced onions, carrots, and celery and saute for 6-7 minutes. 

Add the minced garlic and gluten-free flour and stir constantly for one minute. Slowly pour in the broth while stirring and then add in the potatoes. Season with salt, pepper, and thyme. Stir well.

Bring to a boil and then reduce heat to low and simmer for 15 minutes or until potatoes are tender. Stir occasionally. 

Add chicken, coconut milk, peas, and corn. Continue cooking for 5-10 more minutes. Serve with fresh chopped parsley if desired.

Instant Pot

Press the saute button and add the coconut oil to the pot to heat. Next, add the diced onions, carrots, and celery and saute for 6-7 minutes. 

Then add the minced garlic and gluten-free flour and stir constantly for one minute. Slowly pour in the broth while stirring and then add in the potatoes. Season with salt, pepper, and thyme. Stir well.

Press cancel and then close the lid and set the knob to seal. Set the manual or pressure button for 4 minutes. 

Use the quick-release method and then remove the lid. Press cancel and then press saute. Add the shredded chicken, coconut milk, peas, and corn. Heat the soup for 5-10 minutes, stirring frequently. Cancel saute. And then serve. 

Serve with fresh chopped parsley if desired. 


Keywords: gluten free chicken pot pie soup, gluten-free soup, gluten-free soup recipes, healthy soups, dairy-free soup, instant pot soup