Raise your hand if you’re excited for cooler temperatures and all the comfort food of Fall (raises both hands as high as possible). I’m so excited to share this recipe with all of you, especially since my husband told me this is one of the best recipes I’ve ever made!
Growing up I loved Marie Calendar’s Chicken Pot Pie, but there are so many ingredients in these that I have difficulty tolerating. But you know how it is when those cravings hit. Either you ride it out till the craving goes away, or you put on your cooking apron and figure out how to make it yourself! My favorite part of chicken pot pie is the inside; that creamy and warm filling with tender chicken and veggies. Mmmmm…the filling is what inspired this soup, and surprisingly there’s not a drop of milk in it. Good news for anyone who has to avoid dairy!
The first time I created this soup I used chicken from a whole roasted chicken, and stock that I made from the bones. That may sound like a lot of work but it was pretty easy and tasted so. good. The good news is that if you don’t have time to roast a whole chicken and make homemade stock, you can use store-bought roasted chicken or any cooked chicken on hand, and the stock can be store bought as well. It’s good to have quick and easy options. 🙂
Chicken Pot Pie Soup
- 2 cups roasted chicken, shredded
- 2 whole carrots, chopped
- 1 celery stalk, chopped
- 1 cup full-fat coconut milk
- 2 cups vegetable or chicken broth
- 4 large yellow potatoes, quartered
- 1 teaspoon garlic-infused olive oil (or 2 cloves minced)
- ½ tablespoon butter
- ⅛ cup green onion, chopped
- 1 sprig each of rosemary, sage and thyme, or 2 tablespoons dried
- ¼ teaspoon salt
- 2 teaspoons black pepper
- optional: peas, chopped kale
- Begin by heating the butter and garlic oil in a large pot. Toss in the chopped carrots, quartered potatoes and broth, and bring to a boil. Once boiling, cover the pot with a lid and reduce heat to medium-low. Continue to cook until the potatoes are soft, about 10 minutes.
- Strain out ½ of the potatoes and place strained potatoes in a medium bowl. Set aside.
- Add the celery, green onion, cooked chicken, rosemary/sage/thyme, salt and pepper into the large pot. Cover with lid and reduce heat to low.
- In the medium bowl of cooked potatoes, add the 1 cup of coconut milk and blend until pureed. I used an immersion blender but you can blend in whatever blender you have.
- Add the pureed potatoes to the large pot of soup and mix everything together. Raise the heat to medium and cook for another 5 minutes.
Ohhhh, yeah. That’s it! Believe me, your kitchen should smell DIVINE at this point. Fill a big bowl with soup and add some fresh green onion on top. Enjoy!