Whole30 Chicken Pot Pie Soup

Cozy up with this creamy and satisfying Whole30 Chicken Pot Pie Soup, a healthy twist on a comfort food classic. Packed with tender shredded chicken, hearty vegetables like carrots, celery, and onion, and a velvety coconut milk base, this dairy-free and gluten-free soup is the perfect meal to warm you up. A touch of fresh thyme and garlic infuses the broth with rich, herbaceous flavors, while the arrowroot powder adds a natural thickness, making it wonderfully indulgent yet guilt-free. With just 15 minutes of prep and simple one-pot cooking, this recipe is a wholesome, family-friendly meal that’s perfect for busy weeknights. Whether you’re following the Whole30 program or simply seeking a nourishing, flavorful dish, this chicken pot pie soup will deliver comfort in every spoonful!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons cooking fat (ghee or coconut oil)
• 1 large onion, diced
• 3 medium carrots, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon fresh thyme
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 cup frozen green peas (optional for strict Whole30)
• 1 cup coconut milk, full fat (canned)
• 2 tablespoons arrowroot powder
• 2 tablespoons water
• 2 tablespoons parsley, chopped

Directions

Step 1

Heat the cooking fat in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery, sautéing until the onion is translucent, about 5-7 minutes.

Step 3

Stir in the garlic and cook for another minute until fragrant.

Step 4

Place the chicken breasts into the pot and pour in the chicken broth. Add thyme, salt, and pepper.

Step 5

Bring to a boil, then reduce to a simmer. Cover and cook for approximately 20 minutes or until the chicken is cooked through.

Step 6

Remove the chicken and let it cool slightly. Shred the chicken using two forks and set aside.

Step 7

To the pot, stir in the coconut milk and the shredded chicken. Add the frozen peas, if using.

Step 8

In a small bowl, mix the arrowroot powder with water to create a slurry.

Step 9

Stir the slurry into the soup, cooking until the soup thickens, about 5 minutes.

Step 10

Taste and adjust salt and pepper as necessary.

Step 11

Serve hot, garnished with chopped parsley.

Nutrition Facts

Serving size	(2578.6g)

Amount per serving	% Daily Value*
Calories	2348.6

Total Fat 111.8g	0%
Saturated Fat 75.7g	0%
Polyunsaturated Fat 0g
Cholesterol 638.3mg	0%
Sodium 6504.4mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 35.3g
Protein 244.3g	0%

Vitamin D 6.8IU	0%
Calcium 413.0mg	0%
Iron 17.8mg	0%
Potassium 4743.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 41.4%

Carbs: 16.0%