Healthy Chicken Pot Pie Soup (Whole30, Paleo)
This Healthy Chicken Pot Pie Soup has all of the flavors of the classic comfort food casserole! It's dairy free, gluten free, paleo, and Whole30. I've included a Keto option, as well!
Servings 4 people
- 1 tbsp ghee or olive oil
- 4 cloves minced garlic
- 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 russett potato (or 2 small - should be about 2 cups diced) peeled and cut into 1 inch cubes
- 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 more to taste
- 1/2 tsp black pepper
- 1 cup raw unsalted cashews
- 1/2 cup water
Add cashews to a bowl and cover with boiling water. Let them soak while you chop your veggies and prep the soup.
Hit the "saute" button on your Instant Pot. Add in the tbsp of cooking fat (ghee or olive oil). Add in the onions, celery, carrots, and garlic. Saute for 3-4 minutes until they begin to soften and the garlic is fragrant. Add in the chicken pieces, potatoes, green beans, chicken broth, sherry, and spices/herbs. Give everything a good stir. Lock the lid, turn the vent to "sealing", and cook on "manual" high pressure for 12 minutes.
While it's coming to pressure, make the cashew cream. Drain the cashews and add them to a blender along with 1/2 cup of water. Blend on high for 1 minute or until VERY thick and creamy.
Once the soup is done, manually release the pressure. Use a fork to shred the chicken right in the pot. It should be very tender! Add in the cashew cream and stir. Add salt and pepper to taste. Serve with fresh chopped parsley and an extra drizzle of sherry, if desired. Enjoy!
Heat cooking fat in a large stock pot over medium heat. Add in the onions, carrots, celery, and garlic. Saute for 3-4 minutes until fragrant and beginning to soften. Add in remaining soup ingredients (except cashew cream). Stir. Cover and bring to a boil, then reduce heat to medium. Cook for 25-30 minutes until vegetables have softened and chicken is cooked through. While it's simmering, make your cashew cream using directions above. Use a fork to shred the chicken right in the pot. Add your cashew cream and stir. Serve with fresh chopped parsley and an extra drizzle of sherry, if desired. Enjoy!