When you’re bundled up in a cabin in the mountains of Vermont with gorgeous fall leaves and great company, it seems like Chicken Pot Pie Soup is exactly what you need for dinner. A few months ago that is what my friends and I were thinking. We had driven up to Stowe, VT for a girls getaway and couldn’t wait to have dinner by the fire. We ran to the store, stocked up on enough wine and cheese to last us for days, and landed on Chicken Pot Pie Soup for dinner. I may not be eating wine and cheese this month, but the minute I tasted the soup I knew I could make it into a Whole30 favorite.
With a few swaps (like trading milk for coconut cream), this soup became an easy Whole30 recipe that’s perfect for meal prep. I looked forward to eating it everyday for lunch at work and knew you all would love it in January, too! Slight problem… I developed and photographed this recipe a few weeks ago and JUST THIS MOMENT realized that peas are considered a legume, aka they are not approved for a Whole30. I’m beyond sad because I love the photos of the soup, but you cannot MISS the peas popping out in their bright green color 😂
If you’re making this for Whole30, ignore all the photos (sorry!!) and omit the peas. If you’re not, knock yourself out on the peas. (Ha!) Also, if you want to make this even easier for a weeknight dinner, just buy a rotisserie chicken, shred it up and add it to the soup instead of browning the chicken thighs. Done deal!
- 2 tablespoons olive oil or ghee
- 1.5 pounds chicken thighs, seasoned with salt
- 2 carrots, diced
- 2 stalks of celery, diced
- ½ an onion, diced
- 2 tablespoons garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon oregano
- 2 tablespoons fresh rosemary (if you don't have, just used more dried herbs that you have on hand!)
- 1 can coconut cream
- 4 cups chicken stock
- 1 cup frozen peas (omit if on Whole30!)
- Optional: 2 potatoes (cut into bite size chunks), sliced mushroom or frozen corn – add in extra water to the soup if you're using all of these!
- Heat a Dutch oven pot on the stove over medium heat. Add oil to the pan and heat. Place chicken seasoned side down in the pan and cook for about 10 minutes until they're browned and release from the pan easily so you can turn. Season other side of chicken with salt. Flip and cook for 5 minutes more. Remove from the pan and set aside on a plate.
- Add diced carrots, celery and onion to the pan and cook for about 3 minutes or until softened. Add garlic and season with salt, pepper, oregano and rosemary. Saute for another minute or until garlic is fragrant.
- Add chicken back into the pan and cover with coconut cream and chicken stock. Turn the heat up to bring soup to a boil and then turn heat down to simmer for 10 minutes.
- Take out chicken, shred into bite size pieces using two forks, and then add back into the pot. Add in frozen peas (if using) and stir to combine. Heat for a minute to let peas warm, and then serve!
This soup taught me a few things. It’s always a good idea to take a road trip with girlfriends to the mountains. Comfort food does not have to be heavy in flour or dairy – you can keep it light and cozy. And for the record: peas ARE a legume 😅 Happy week two of Whole30!
Love food. Love self. Love life.