Name: High-Protein Chicken Pot Pie Soup : Creamy, Cozy & Dairy-Free
Ingredients: 2 tbsp olive oil or avocado oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 2 cups carrots, sliced; 2 cups celery, chopped; 3 cups gold potatoes, cubed small; 1 tsp dried thyme; ½ tsp dried sage; Salt & black pepper, to taste; 2 lbs cooked chicken breast or thighs, shredded/cubed; 5 cups chicken broth (low sodium); 1½ cups unsweetened almond milk; 1 cup frozen peas; 1 tsp smoked paprika; ¼ cup nutritional yeast (for umami); ½ lemon, juiced; Fresh parsley, chopped (for garnish)

Description

Creamy, cozy, and packed with tender chicken and hearty veggies, this dairy-free soup captures all the comfort of a classic chicken pot pie in a spoonable form. Perfect for weeknight dinners, meal prep, or anytime you need a warm hug in a bowl.

Ingredients

Scale

Soup Base:

2 tbsp olive oil or avocado oil
1 large yellow onion, diced
3 garlic cloves, minced
2 cups carrots, sliced
2 cups celery, chopped
3 cups gold potatoes, cubed small
1 tsp dried thyme
½ tsp dried sage
Salt & black pepper, to taste

Protein & Liquid:

2 lbs cooked chicken breast or thighs, shredded/cubed
5 cups chicken broth (low sodium)
1½ cups unsweetened almond milk
1 cup frozen peas

Optional Flavor Boosters:

1 tsp smoked paprika
¼ cup nutritional yeast (for umami)
½ lemon, juiced
Fresh parsley, chopped (for garnish)

Instructions

Sauté Aromatics:
Heat oil in a large pot over medium heat. Add onion and garlic; cook 3–4 minutes until soft and fragrant.
Build Veggie Base:
Add carrots, celery, potatoes, thyme, sage, salt, and pepper. Cook 5 minutes, stirring occasionally.
Simmer:
Pour in chicken broth, scrape up any browned bits, bring to a boil, then reduce to a simmer. Cook 15–20 minutes until potatoes are tender.
Blend for Creaminess:
Carefully transfer 1–2 cups of soup (potatoes + broth) to a blender. Cover with a kitchen towel to let steam escape. Blend until smooth, then return to pot.
Add Chicken & Finish:
Stir in shredded chicken, almond milk, and frozen peas. Simmer 5 more minutes until heated through. Taste and adjust seasoning. Optional: squeeze in lemon juice or add smoked paprika/nutritional yeast.
Serve:
Ladle into bowls, garnish with parsley, and serve with warm biscuits or crusty bread.

Notes

Thickening: If soup is too thin, mix 1 tbsp cornstarch + 2 tbsp cold water, stir in and simmer 2–3 minutes.
Instant Pot: Sauté aromatics, add broth & veggies, cook on high pressure 8 min, blend and finish with chicken/peas.
Slow Cooker: Sauté aromatics first, cook on LOW 6–7 hrs or HIGH 3–4 hrs, add chicken, almond milk, and peas at the end.
Storage: Refrigerate up to 4 days. Soup thickens when chilled—thin with broth or almond milk. Freeze base without almond milk up to 3 months.

Nutrition

Calories: 320 cal Per Serving
Fat: 12g
Carbohydrates: 20g
Protein: 35g