Cozy and comforting, this dairy free chicken pot pie soup is loaded with fresh veggies and herbs. Use whatever non-dairy milk you’d like, or omit it entirely and add more broth!
- 2 tablespoons ghee, butter, or extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 3 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup cassava flour
- 2 large potatoes, diced
- 1 cup frozen green beans
- 1 tablespoon fresh thyme (or 1 teaspoons dried thyme)
- 1 tablespoon fresh sage (or 1 teaspoon dried sage)
- 1 1/2 tablespoons fresh rosemary (or 2 teaspoons dried rosemary)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 cups low sodium chicken broth
- 2 cups unsweetened almond milk or coconut milk
- 2–3 cups leftover chicken or turkey
- Heat 1 tablespoon ghee in a large, heavy-bottomed Dutch oven or soup pot. Add the onion, carrots, and celery, cooking for 6-10 minutes until vegetables have softened. Add the garlic, thyme, sage, rosemary salt, and black pepper, stirring to incorporate.
- Add the remaining tablespoon ghee. Once melted, add the cassava flour, stirring to coat the veggies until no dry flour remains. Slowly pour in the chicken broth and non-dairy milk, stirring constantly and scraping the bottom of the pan to release any browned bits. Add the potatoes and green beans.
- Bring the mixture to a boil, then reduce down to a simmer. Add the chicken and simmer the soup for at least 10 minutes, until the potatoes are fork tender. Store in an airtight container for up to a week.
Keywords: paleo, gluten free, dairy free, soup, chicken pot pie soup, chicken pot pie