Paleo Gluten Free Chicken Pot Pie Soup

Total time55 min

Prep time20 min

Cook time35 min

This cozy, ladle-worthy soup starts with a good sauté of onion, carrots, and celery, then builds savory depth with garlic, thyme, rosemary, and a touch of onion powder before everything simmers together in a rich chicken broth. Tender chicken breasts poach right in that broth until they shred effortlessly, soaking up all those herby, aromatic flavors. The result is a comforting, stick-to-your-ribs bowl that still tastes like classic pot pie in soup form, with plenty of hearty vegetables in every spoonful. A sprinkle of fresh parsley on top brightens the whole thing right before serving. It's a satisfying, whole-foods dinner that fits neatly into a Paleo lineup, especially on a chilly night when you want something warm and filling.

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Ingredients

6 servings

2 tbsp unsalted butter
Monty's Dairy Free Plant-Based Butter Original
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
3 cloves garlic, minced
1 tsp dried thyme
½ tsp dried rosemary
½ tsp onion powder
¼ tsp black pepper
5 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
1 ½ cups frozen peas
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
3 tbsp cold water
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, thyme, rosemary, onion powder, black pepper, and 1 tsp salt. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.

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