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White bowl full of Chicken Pot Pie Soup with a silver spoon.

Healthy Chicken Pot Pie Soup

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Category: Lunch & Dinner
  • Method: Instant Pot
  • Cuisine: American

Description

Healthy Chicken Pot Pie Soup is such comfort food! Made easily in your Instant Pot, Crock Pot or on the Stove Top. This delicious soup is Whole30, Paleo and Dairy Free. It’s incredibly creamy and perfectly cozy for those hearty cold weather meals you crave. 


Scale

Ingredients

Optional add-ins:

  • 1 cup fresh or frozen petite green peas (are Whole30 compliant but not Paleo)
  • 1 cup fresh or frozen green beans, trimmed and cut into 1 inch pieces (are Whole30 compliant but not Paleo)

Instructions

Instant Pot Instructions:

  1. Turn the Instant Pot to sauté mode and add the avocado oil.
  2. After a minute add the onion, garlic, carrots and celery and sauté for 3 minutes until the onions and garlic are fragrant and onions are translucent.
  3. Deglaze the pot with the bone broth and scrap up any bits off the bottom of the pot with a wooden spoon or spatula. (Anything stuck to the bottom can activate the burn notice so be sure to scrap.)
  4. Stir in the potatoes, (green beans if using), salt, thyme, pepper and garlic powder.
  5. Place the chicken breasts on top of the veggies but nestled own into the broth. And lay the bay leaf into the broth.
  6. Cover the pot and lock the lid, set the steamer valve to sealing and select high pressure / manual for 12 minutes.
  7. After the cooking time finishes, quick release the pressure.
  8. Open the Instant Pot after the steam finishes releasing and remove and discard the bay leaf using tongs.
  9. Remove the chicken breasts and shred using two forks then set the shredded chicken aside.
  10. Using an immersion blender in the Instant Pot, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender or food processor. Then pour the blended soup back into the Instant Pot and stir through.)
  11. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
  12. Taste and add more salt if desired.
  13. Serve with a garnish of fresh thyme leaves if desired and enjoy!

Crockpot Instructions:

  1. In a large skillet, heat the avocado oil for one minutes and then add in the onions, garlic, carrots and celery. Sauté for 3 minutes or until the onions and garlic are fragrant and onions are translucent.
  2. Pour the veggies from the skillet into the bottom of the crockpot and add the chicken, potatoes, (green beans if using), salt, thyme, pepper and garlic powder to the crockpot.
  3. Pour over the bone broth. Cover + set to low for 6 hours.
  4. Once cooked, remove the chicken breasts, shred using two forks and set aside.
  5. Using an immersion blender in the crockpot, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender or food processor. Then pour the blended soup back into the Crockpot and stir through.)
  6. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
  7. Taste and add more salt if desired.
  8. Serve with a garnish of fresh thyme leaves if desired and enjoy!

Stove Top Instructions:

  1. In a dutch oven or large stockpot, heat the avocado oil over medium heat for one minute and then add in the onions, garlic, carrots and celery. Sauté for 3 minutes or until the onions and garlic are fragrant and onions are translucent.
  2. Add the chicken, potatoes, (green beans if using), salt, thyme, pepper and garlic powder to the dutch oven. Pour the broth overtop and bring the soup to a simmer over medium heat. Cook at a simmer for 30 minutes.
  3. Once cooked, remove the chicken breasts, shred using two forks and set aside.
  4. Using an immersion blender in your dutch oven, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender or food processor. Then pour the blended soup back into the dutch oven and stir through.)
  5. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
  6. Taste and add more salt if desired.
  7. Serve with a garnish of fresh thyme leaves if desired and enjoy!

Keywords: healthy chicken pot pie soup, slow cooker chicken pot pie soup, instant pot,

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