Paleo Chicken Pot Pie Soup is a comforting and hearty dish that brings together all the flavors of a classic pot pie without the wheat crust. This savory soup is perfect for chilly evenings and provides a nutritious, wholesome meal that aligns with paleo dietary guidelines.
Why We Love This Paleo Chicken Pot Pie Soup Recipe
There are countless reasons to fall in love with this Paleo Chicken Pot Pie Soup. Firstly, it captures the rich and comforting essence of traditional chicken pot pie, making it an ideal choice for family dinners. The combination of fresh vegetables and tender chicken creates a satisfying main course that not only delivers on flavor but also on nutrition. Plus, this dish is easy to whip up in less than an hour, allowing you to enjoy a delicious homemade meal even on busy nights. By utilizing wholesome ingredients like almond milk and fresh herbs, this soup is perfect for those seeking a gluten-free or dairy-free meal. You’ll find that this recipe not only comforts the soul but also supports your health goals.
Ingredients about Paleo Chicken Pot Pie Soup
- 1 pound Yukon gold potatoes (chopped)
- 1 cup water
- 1 1/2 cups unsweetened almond milk
- 1 tablespoon garlic oil
- 2 tablespoons fat of choice (avocado oil recommended)
- 1 1/2 cups chopped carrots (about 3 medium)
- 1 1/2 cups chopped celery
- 1 cup diced green onion (substitute regular onion if not low FODMAP)
- 1 pound diced Yukon gold potatoes
- 3-4 cups chicken broth or water
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 1/2 cups frozen French green beans
- 1 teaspoon salt (divided, or to taste)
- 2 pounds cooked chicken (chopped)
How to Make Paleo Chicken Pot Pie Soup Directions
Making Paleo Chicken Pot Pie Soup is a straightforward process that anyone can master. To start, take a small saucepan and combine the chopped Yukon gold potatoes with a cup of water. Cover the pot and place it on medium heat, letting it cook for about 10 minutes. Be sure to stir occasionally to prevent sticking. Once the potatoes are tender, turn off the heat, drain any excess water, and add the almond milk. Using an immersion blender, blend the mixture until smooth, leaving it in the pan while you prepare the rest of the soup.
In a large pot or Dutch oven, heat up the garlic oil along with your chosen fat over medium heat. Add the carrots, celery, diced green onions, and the additional chopped Yukon gold potatoes. Sauté these vegetables for roughly five minutes until they start to soften.
Next, pour in 3 to 4 cups of chicken broth or water, depending on how thick you prefer your soup. Toss in the fresh thyme, rosemary, frozen green beans, and a teaspoon of salt. Cover the pot and allow it to simmer for 10 minutes, stirring regularly.
After the blending stage, stir the potato puree into the broth mixture, ensuring that it incorporates nicely. Finally, add the chopped cooked chicken into the soup and stir well. Keep the pot uncovered and let it cook for another 10 minutes, allowing all the flavors to meld together beautifully.
This soup not only fills your home with an inviting aroma but also warms up your heart with every spoonful!
How to Serve Paleo Chicken Pot Pie Soup
Serving Paleo Chicken Pot Pie Soup is as delightful as making it. Start by ladling the soup into warm bowls; this not only keeps the soup heated longer but also makes for a cozy presentation. For an additional touch, consider garnishing with fresh herbs like thyme or rosemary to accentuate its homey appeal.
Pair this soup with a simple side salad made of mixed greens, drizzled with olive oil, or serve it with cauliflower rice for added texture. If you’re feeling adventurous, you might even try adding a sprinkle of nutritional yeast on top to give your soup a cheesy flavor without any dairy products. This flexibility in serving will make meal times even more enjoyable and adds your personal touch to the dish.
Expert Tips: Paleo Chicken Pot Pie Soup
Creating the perfect Paleo Chicken Pot Pie Soup comes down to a few expert tips. First, ensure that your vegetables are chopped evenly to promote uniform cooking. This will result in a more satisfying texture throughout the soup.
Consider using homemade chicken broth to deepen the flavor and enhance the nutritional profile of your soup. If time allows, boiling a chicken carcass with herbs and spices can transform regular broth into something extraordinary.
Keep your spices and herbs fresh. Dried herbs can be used, but fresh thyme and rosemary can elevate your soup with richer flavors. Store dormant herbs in an airtight container, away from light to maintain their potency.
Taste as you go! Adjust the seasoning as necessary, adding more salt or herbs to match your preferences. Each ingredient has its unique character, and your taste buds will guide you to the perfect blend.
Finally, don’t shy away from experimenting with additional vegetables! Peas, sweet potatoes, or even butternut squash can bring new life to your soup, creating variations that keep your family eager for more.
How to Store Paleo Chicken Pot Pie Soup
Storing your Paleo Chicken Pot Pie Soup correctly will allow you to enjoy leftovers without sacrificing flavor. Once the soup has cooled down to room temperature, transfer it into an airtight container. Make sure to portion it out if you prefer easy meals throughout the week.
Refrigerate the soup for up to 5 days. When reheating, do so on the stovetop over medium heat for best results. If you notice the soup has thickened, feel free to add a splash more of broth or almond milk to regain its creamy consistency.
For longer storage, consider freezing the soup. It can be frozen up to three months. When ready to enjoy, thaw the soup overnight in the fridge before reheating. This way, you can have a healthy, homemade meal ready to go at a moment’s notice.
Variation of Paleo Chicken Pot Pie Soup
There are several variations you can explore while making Paleo Chicken Pot Pie Soup to keep things exciting. If you’re looking for an added spice, consider including a pinch of cayenne or red pepper flakes for a kick. Alternatively, experiment with the creaminess of your soup by adding coconut cream instead of almond milk for an unforgettable tropical twist.
For added nutrition, toss in fresh leafy greens such as spinach or kale right before serving. They will wilt perfectly in the hot soup and add an extra layer of health benefits.
If you’re following a low-FODMAP diet, opt for zucchini or diced bell peppers instead of the onions. This simple swap ensures you can still enjoy that robust flavor while catering to dietary needs.
Lastly, play around with the type of protein. If you’re not in the mood for chicken, shredded turkey or another lean meat can substitute beautifully without losing the essence of the dish.
FAQ
What is Paleo Chicken Pot Pie Soup?
Paleo Chicken Pot Pie Soup is a comforting soup that embodies the flavors of traditional chicken pot pie, but without the crust. It is made with wholesome ingredients such as chicken, vegetables, and some creamy elements, all compliant with paleo dietary guidelines.
Can I make Paleo Chicken Pot Pie Soup vegetarian?
Absolutely! You can make this soup vegetarian by omitting the chicken and using vegetable broth instead. Add extra hearty vegetables like mushrooms or chickpeas for protein.
How can I make this soup dairy-free?
This recipe is already dairy-free, as it uses almond milk instead of regular milk. You can further enhance the creaminess by using coconut cream if preferred.
Can I use different vegetables in Paleo Chicken Pot Pie Soup?
Definitely! You can get creative with the vegetables you include. Feel free to substitute green beans or carrots with peas, sweet potatoes, or bell peppers based on your preferences.
How long can I keep leftovers of Paleo Chicken Pot Pie Soup?
Leftovers can be stored in the refrigerator for up to 5 days in an airtight container. If you’d like to keep them longer, consider freezing the soup for up to three months.
Enjoy crafting this delicious and nourishing Paleo Chicken Pot Pie Soup, and discover the comforting flavors that will make it a cherished favorite in your home!
Paleo Chicken Pot Pie Soup
Ingredients
Vegetables and Potatoes
- 1 pound Yukon gold potatoes (chopped)
- 1 cup water
- 1.5 cups chopped carrots (about 3 medium)
- 1.5 cups chopped celery
- 1 cup diced green onion substitute regular onion if not low FODMAP
- 1 pound diced Yukon gold potatoes
- 3-4 cups chicken broth or water depending on desired thickness
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1.5 cups frozen French green beans
- 1 teaspoon salt divided, or to taste
Chicken and Dairy Alternatives
- 1.5 cups unsweetened almond milk
- 1 tablespoon garlic oil
- 2 tablespoons fat of choice (avocado oil recommended)
- 2 pounds cooked chicken (chopped)
Instructions
Preparation of Potato Puree
- Combine the chopped Yukon gold potatoes with a cup of water in a small saucepan. Cover and cook on medium heat for about 10 minutes, stirring occasionally.
- Once the potatoes are tender, drain any excess water and add the almond milk. Blend until smooth using an immersion blender.
Cooking the Soup
- In a large pot or Dutch oven, heat the garlic oil and chosen fat over medium heat.
- Sauté the carrots, celery, diced green onions, and additional chopped Yukon gold potatoes for about 5 minutes until softened.
- Pour in 3 to 4 cups of chicken broth or water, adding fresh thyme, rosemary, frozen green beans, and salt. Cover and simmer for 10 minutes, stirring regularly.
- Stir the potato puree into the broth mixture and then add the chopped cooked chicken. Cook uncovered for another 10 minutes.
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