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

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Soup Season is starting off strong with this Chicken Pot Pie Soup with almond flour Crust Crumbles. It’s creamy, filling, nourishing and basically the best thing to make on a Sunday to enjoy through the beginning of the week. I’ve even been known to cozy up with a bowl before 10 am because I love it so much.

Some fall foods just need to be enjoyed, but having dietary restrictions can make it difficult. That’s why I always get so much joy out of making gluten free and dairy free recipes that are not only fueling to my body, but comfort my soul because they taste dang good! This soup is no exception. It’s creamy without any added dairy and gluten free while still giving you that doughy, crispy crust we just can’t resist.

Are you a vegetarian but want to make this recipe work for you? Easy! All you have to do is swap the chicken in the recipe for tofu (make sure you get in your protein!) and opt for veggie broth instead of chicken broth/bone broth! My sister is a vegetarian and has been eating “chickenless” pot pie for years and always subs in tofu to make sure she is eating balanced!

Further Food Nutritionist Commentary:

Chicken breasts are a good source of lean protein. For people who eat meat, consuming chicken is a simple way to meet some of your body's protein needs without also consuming a lot of fat. Depending on the cooking method you choose, chicken breasts are also naturally low in sodium.

By Anna Lee

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

  • Prep Time:5 Minutes
  • Cook Time:25 Minutes
  • Servings: 6

Ingredients

Soup:

1-2 lbs chicken breast

¼ onion

5 small-medium organic Yukon gold potatoes

3 carrots (about 1 cup chopped)

1 cup frozen peas

1 bag frozen cauliflower

1 tablespoon ghee

1 tablespoon avocado oil or olive oil

3 cups chicken bone broth or chicken broth

1 cup almond milk

1 cup coconut milk

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoon salt

½ tablespoon pepper

1 tablespoon thyme

Crust Crumbles:

1 cup almond four

1 egg

½ tablespoon ghee, melted

½ tablespoon garlic powder

Pinch sea salt

Instructions

  1. Preheat oven to 400° for your crumbles.
  2. Cube and cook chicken in avocado oil/olive oil. While cooking, chop veggies and begin to cook in the bottom of a pot with ghee.
  3. After a few minutes, add in bone broth/chicken broth, almond milk and coconut milk. Cook until the potatoes are fork tender.
  4. Remove three cups of broth and veggies from the pot and blend until completely smooth. This is great way to thicken soups without adding flours!
  5. Add the blended mixture and the chicken back to the pot. Let sit on med-low while preparing the crumbles.
  6. Combine almond flour, garlic power, salt, melted ghee and an egg and stir until perfectly mixed.
  7. Line a cookie sheet with parchment paper and crumble apart the dough until little “crumbles” fill the sheet. Bake for 10-12 minutes until slightly golden.
  8. Serve soup warm with the crumbles on top and enjoy!
Preheat oven to 400° for your crumbles. Cube and cook chicken in avocado oil/olive oil. While cooking, chop veggies and begin to cook in the bottom of a pot with ghee. After a few minutes, add in bone broth/chicken broth, almond milk and coconut milk. Cook until the potatoes are fork tender. Remove three cups of broth and veggies from the pot and blend until completely smooth. This is great way to thicken soups without adding flours! Add the blended mixture and the chicken back to the pot. Let sit on med-low while preparing the crumbles. Combine almond flour, garlic power, salt, melted ghee and an egg and stir until perfectly mixed. Line a cookie sheet with parchment paper and crumble apart the dough until little “crumbles” fill the sheet. Bake for 10-12 minutes until slightly golden. Serve soup warm with the crumbles on top and enjoy!

Nutrition Information

Per Serving: Calories: 249; Total Fat: 4 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 51 mg; Sodium: 235 mg; Potassium: 812 mg; Carbohydrate: 32 g; Fiber: 6 g; Sugar: 7 g; Protein: 14 g

Nutrition Bonus:

Vitamin C: 61%; Vitamin A: 92%; Iron: 12%; Calcium: 20%;

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