Whole30 Chicken Pot Pie Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Whole30-compliant chicken pot pie soup made with chicken, vegetables, and broth in a creamy base. Comfort food that's paleo, healthy, and totally delicious, cooked in an instant pot, slow cooker, or on the stove.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 lb. chicken breasts (about 2 larger breasts)
- 1 cup celery (1 inch pieces)
- 1 cup carrot (1 inch pieces)
- 1 cup onion (finely chopped)
- 1/2 tablespoon garlic (finely minced)
- 2 cups yukon gold potatoes (peeled+ cut into 1 inch pieces)
- 1 cup yukon gold potatoes (peeled+ cut into quarters so that you can remove them at the end)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth (or bone broth- low sodium!)
- 1/4 teaspoon dried basil
- 1 tablespoon fresh parsley (for garnish)
- 1/2 cup almond milk (or milk/ other dairy free milk)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 961mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1240mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 961MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.