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.