This creamy, hearty, chicken pot pie soup is a spin on traditional chicken pot pie – but without the crust! With all the same flavors and zest, this one-pot meal is perfect for meal prep and busy weeknight dinners.
Chicken pot pie is a classic dish – hearty, warming, and just so comforting. But it can be difficult to find a good AIP pot pie. And it’s time-consuming to make, not ideal for busy weeknights.
Enter this chicken pot pie soup!
Made with all the same ingredients as the original pie, this soup tastes just like your favorite chicken pot pie but with even more healing foods such as bone broth and herbs! It’s thickened with celery root instead of starches such as arrowroot powder, which gives it an even deeper flavor and super creamy texture.
If you’ve never cooked with celery root (also known as celeriac), it’s a root vegetable belonging to the same family as celery, with a mild celery flavor and starchy texture similar to parsnips.
Celeriac can be a bit gnarly-looking and intimidating to prepare. The easiest way to prep it is by first cutting the stem end to create a flat surface, then removing any thick pieces of skin with a chef’s knife.
Next, use a vegetable peeler to remove the remaining skin. Don’t let celery root’s gnarly appearance stop you from trying it.
This hearty Chicken Pot Pie Soup is the perfect way to satisfy all your pot pie cravings!
This recipe was created by Molly (from Vivra Wellness) for A Squirrel in the Kitchen. You can find Molly on Instagram and on her blog.
Healing AIP Chicken Pot Pie Soup
Ingredients
- 1 pound chicken breast, cut into 1" pieces
- 6 cups chicken broth
- 1 medium celery root, diced (about 2 cups)
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- 1 teaspoon salt
Instructions
- In a large pot, saute the onion, carrots and celery until soft – about 5-7 minutes. Add the chicken and saute until chicken is fully cooked through.
- Transfer the chicken and vegetables to a bowl and set aside.
- Add broth and celery root to the pot and cook for 12-15 minutes. The celery root should be tender when pierced with a fork.
- Using an immersion blender, puree the celery root and broth until smooth and creamy.
- Add the chicken and vegetable mixture, thyme, parsley, sage and salt to the pot. Simmer on medium heat for 8-10 minutes until fragrant. Remove from heat and serve immediately. Enjoy!
Love a Squirrel in the kithen. I too have Hishimotos and osteoarthritis and fibro. Some.says I can hardly move. The thyroid specialist does not think I have Hishimotos , I got all the syptms, so do you think I should. Find another doctor. All the books say what it is.o… A squirrel in the kitchen
Has really helped me with diet and understanding of health matters. Thanks so much, I read your articles first.
Hi Sophie,
Do you think this soup would be ok to freeze? Looks delicious, but I won’t eat it in one sitting:) Thanks!
Yes, this soup is freezer friendly.
This was fabulous! I didn’t change a single thing!