Description
This healthy, dairy-free chicken pot pie soup transforms the classic comfort food into a warm, hearty, and creamy soup! Packed with tender chicken, veggies, and a rich cashew cream, this gluten-free and Whole30-friendly recipe is perfect for a cozy meal. Plus, it’s easy to make in the Instant Pot, stovetop, or slow cooker!
Ingredients
Units
Scale
For the Soup
- 1 tbsp ghee or olive oil
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1.5 lbs chicken breasts, cut into 3 pieces each
- 1 large russet potato (or 2 small, ~2 cups), peeled and cubed
- 1 cup frozen cut green beans
- 4 cups chicken broth
- 1 tbsp sherry cooking wine (omit for Whole30)
- 1.5 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp nutmeg
- 2 tsp sea salt (adjust to taste)
- 1/2 tsp black pepper
For the Cashew Cream (Dairy-Free Alternative)
- 1 cup raw, unsalted cashews
- 2/3 cup water
Instructions
Instant Pot Method
- Prep the Cashews
- Place cashews in a bowl, cover with boiling water, and soak while prepping the soup.
- Sauté the Veggies
- Set Instant Pot to “Sauté” mode.
- Add ghee/olive oil, then sauté onion, celery, carrots, and garlic for 3-4 minutes until softened and fragrant.
- Cook the Soup
- Add chicken, potatoes, green beans, broth, sherry, and spices. Stir well.
- Lock the lid, set vent to “Sealing”, and cook on Manual High Pressure for 12 minutes.
- Make Cashew Cream
- Drain the cashews and blend with ⅔ cup water on high speed until creamy.
- Finish the Soup
- Manually release pressure, then shred chicken with a fork.
- Stir in cashew cream, adjust seasoning, and serve with fresh parsley and extra sherry if desired.
Notes
- Nut-Free Option: Use ½ cup canned coconut milk instead of cashew cream.
- Thicker Soup: Mash some of the potatoes after cooking for a creamier texture.
- Storage: Keep refrigerated for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg