When you’re bundled up in a cabin in the mountains of Vermont with gorgeous fall leaves and great company, it seems like Chicken Pot Pie Soup is exactly what you need for dinner. A few months ago, that is what my friends and I were thinking. We had driven up to Stowe, VT for a girls getaway and couldn’t wait to have dinner by the fire. We ran to the store, stocked up on enough wine and cheese to last us for days, and landed on Chicken Pot Pie Soup for dinner. I may not be eating wine and cheese this month, but the minute I tasted the soup I knew I could make it into a Whole30 favorite.

With a few swaps (like trading milk for coconut cream), this soup became an easy Whole30-compliant recipe that’s perfect for meal prep. I looked forward to eating it everyday for lunch at work and knew you all would love it, too! Slight problem… I developed and photographed this recipe a few weeks ago and JUST THIS MOMENT realized that peas are considered a legume, aka they are not approved for a Whole30. I’m beyond sad because I love the photos of the soup, but you cannot MISS the peas popping out in their bright green color 😂

If you’re making this for Whole30, ignore all the photos (sorry!!) and omit the peas. If you’re not, knock yourself out with the peas. (Ha!) Even add in some frozen corn if you’re going for it. Also, if you want to make this even easier for a weeknight dinner, just buy a rotisserie chicken, shred it up and add it to the soup instead of browning the chicken thighs. Done deal!

This soup taught me a few things. It’s always a good idea to take a road trip with girlfriends to the mountains. Comfort food does not have to be heavy in flour or dairy – you can keep it light and cozy. And for the record: peas ARE a legume 😅 Happy week two of Whole30!

Love food. Love self. Love life.
Gabriela

Chicken Pot Pie Soup

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Recipe by Gabriela Rodiles Difficulty: Easy

Servings

4

servings

Cooking time

10

minutes

Total time

40

minutes

This is a super-comforting soup inspired by Chicken Pot Pie. Leave out peas and corn if you’re making it on Whole30 and feel free to add in potatoes and mushrooms if you’d like. Customize to make it your favorite version of Chicken Pot Pie Soup!

Ingredients

• 2 tablespoons olive oil or ghee

• 1.5 pounds chicken thighs, seasoned with salt

• 2 carrots, diced

• 2 stalks of celery, diced

• 1/2 yellow onion, diced

• 2 garlic cloves

• Kosher salt and freshly ground black pepper

• 1 teaspoon dried oregano

• 2 tablespoons fresh rosemary, finely chopped

• One 13-ounce coconut cream

• 4 cups low-sodium chicken stock

• 1 cup frozen peas (omit if on Whole30!)

• Optional: 2 potatoes (cut into 1″ chunks), sliced mushroom or frozen corn – add in extra water as needed to the soup if you’re using all of these!

Directions

• Heat a Dutch oven or heavy bottom pot on the stove over medium high heat. Add oil to the pan and heat. Place chicken seasoned side down in the pan and cook for about 5-8 minutes until they’re browned and release from the pan easily so you can turn. Season other side of chicken with salt. Flip and cook for 3-5 minutes more or golden brown. Remove from the pan and set aside on a plate.
• Add diced carrots, celery and onion to the pan and cook for about 3 minutes or until softened. Add garlic and season with 1/2 teaspoon salt, a few cracks of freshly ground black pepper, oregano and rosemary. Cook for another minute or until garlic is fragrant.
• Add chicken back into the pan and cover with coconut cream and chicken stock. Bring soup to a boil and then turn heat down to simmer for 10 minutes.
• Take out chicken, shred into bite size pieces using two forks, and then add back into the pot. Add in frozen peas (if using) and stir to combine. Heat for a minute to let peas warm, and then serve!