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January 5, 2021

Chicken Pot Pie Soup (Grain-Free, Gluten-Free)

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Chicken Pot Pie Soup combines the comfort of a warm pot pie in a delicious soup!

Chicken Pot Pie Soup (Gluten-Free, Grain-Free)

The inspiration for this soup came from my favorite chicken pot pie recipe from my cookbook, The Grain-Free Family Table. The filling is a combination of chicken, onions, carrots, peas, cream and thyme, so I combined those flavors to make a simple soup for you.

You can serve it alone, or with some grain-free white dinner rolls or grain-free biscuits.

Here are some other nourishing soups that you should check out:
Butternut, Squash and Carrot Soup 
Tortilla Soup 
Lentil Soup with Swiss Chard and Sausage 
White Bean and Ham Soup 

Serves: 4

Chicken Pot Pie Soup (Grain-Free, Gluten-Free)
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Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons butter (or coconut oil for dairy-free option)
  • Celtic sea salt and freshly ground black pepper
  • For the Soup:
  • 3 tablespoons unsalted butter (or 2 tablespoons coconut oil for dairy-free)
  • 1 yellow onion, chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons coconut flour
  • 1 tablespoon arrowroot flour
  • 4 1/2 cups chicken stock
  • 1 teaspoon celtic sea salt
  • 1 cup frozen green peas, thawed
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 1/4 cup chopped fresh, flat-leaf parsley
  • Juice of 1 lemon

Instructions

  1. Heat a large pot over medium, add the butter, and swirl to coat the bottom of the pan. Season the chicken breasts with salt and pepper on each side and then place in the pot. Cook until just turning golden brown on the edges, about 4 minutes. Using a pair of tongs, flip the chicken and continue cooking until cooked through, about 4 minutes. Transfer the chicken to a clean plate and cover to keep warm.
  2. Place the butter in the now empty pot and melt over medium heat. Stir in the onion, carrots and celery, reduce the heat to low, and cover and cook for 30 minutes.
  3. Stir in the garlic and thyme and cook until fragrant, about 45 seconds. Sprinkle in coconut flour and arrowroot flour, stirring constantly, until absorbed, about 1 minute. Add 1/2 cup stock and cook, stirring constantly, until mixture is thickened, about 1 minute. Stir in the remaining stock, sea salt, and peas. Increase the heat to high and bring to a low boil. While mixture is coming to a boil, shred the chicken and then add to the soup, along with any juices that have accumulated on the plate. Reduce heat to low and stir in cream, parsley and lemon juice. Season with salt to taste.
7.8.1.2
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https://deliciouslyorganic.net/chicken-pot-pie-soup-grain-free-gluten-free/
Copyright 2016 Deliciously Organic

Photo Credit: Becky Winkler 

Filed Under: Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Soups, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 16 Comments

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16 Comments

  1. Sasha

    January 7, 2021 at 3:38 am

    Thankyou so much for these wonderful recipes... your time & effort very much appreciated 🙏
    to Sasha" aria-label='Reply to this comment to Sasha'>Reply to this comment
    • Deliciously Organic

      January 8, 2021 at 10:41 am

      You're welcome!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Tina

    January 8, 2021 at 11:22 am

    I think I'm misunderstanding step two, butter carrots onions and celery covered and cooking for 30 min??
    to Tina" aria-label='Reply to this comment to Tina'>Reply to this comment
    • Deliciously Organic

      January 11, 2021 at 9:20 am

      The steps written are correct. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Torie

        March 11, 2021 at 12:56 pm

        I wish I had your talent! I'm good at copying recipes but haven't the foggiest when it comes to coming up with my own. I could eat the whole pot of this! It's been a while since I've had such a satisfying soup. Thank you!
        to Torie" aria-label='Reply to this comment to Torie'>Reply to this comment
  3. Sheryl Ford

    January 9, 2021 at 5:18 pm

    My thyroid levels are running a bit high I think because I have changed my diet to less healthy whole foods since Covid. I have some one shopping for me so I wasn't having them buy what I truly love. I have gone back to healthier eating. I want to know what to eat if my levels are going up. Thank you for your advice.
    to Sheryl Ford" aria-label='Reply to this comment to Sheryl Ford'>Reply to this comment
    • Deliciously Organic

      January 11, 2021 at 9:17 am

      I'm not sure what levels you're referring to, but this article discusses the diet I recommend for those with thyroid disease:https://deliciouslyorganic.net/thyroid-diet-hypothyroidism-hashimoto-hyperthyroidism-graves/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Laurie NeSmith

    January 28, 2021 at 11:58 am

    This looks delish and would fit into my DF/GF plan. For the coconut milk suggestion, do you use the canned coconut milk in place of the cream? Thanks!
    to Laurie NeSmith" aria-label='Reply to this comment to Laurie NeSmith'>Reply to this comment
    • Deliciously Organic

      January 29, 2021 at 1:58 pm

      The canned coconut milk will work!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Rose Kanitz

    March 2, 2021 at 9:48 pm

    I LOVE this soup! I have made it several times already and it has been well received by everyone I've fed it to. Even my son, who is not known for readily trying new things. This will be a regular on the menu!
    to Rose Kanitz" aria-label='Reply to this comment to Rose Kanitz'>Reply to this comment
    • Deliciously Organic

      March 3, 2021 at 10:12 am

      I'm so glad you all enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. CET

    March 22, 2021 at 2:00 pm

    Can I use cornstarch or gluten free all purpose flour instead of the arrowroot and coconut flour?
    to CET" aria-label='Reply to this comment to CET'>Reply to this comment
    • Deliciously Organic

      March 23, 2021 at 10:15 am

      I haven't tested the recipe with adaptations, so I don't know what would lend the exact same texture and flavor.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Pam

    December 19, 2021 at 6:57 am

    This looks delicious! I generally see coconut oil as a dairy-free sub for butter - but can one use Ghee instead?
    to Pam" aria-label='Reply to this comment to Pam'>Reply to this comment
    • Deliciously Organic

      December 20, 2021 at 8:18 am

      You can, but they cannot be exchanged 1:1 because butter has more water in it.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Pam

        January 8, 2022 at 7:15 am

        Carrie, thank you for the clarification. I hadn’t considered THAT difference between butter and ghee. It makes sense. Coconut oil it is then. :-)
        to Pam" aria-label='Reply to this comment to Pam'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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