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Healthy Chicken Pot Pie Soup Recipe

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3.9 from 80 reviews

This Healthy Chicken Pot Pie Soup is a comforting and nourishing dish made with tender chicken, fresh vegetables, and a creamy cashew-based sauce, perfect for a wholesome meal. It offers three cooking methods—Instant Pot, stovetop, and slow cooker—providing flexibility and convenience. The recipe uses wholesome ingredients and is ideal for those seeking a gluten-free, low-fat, and nutritious option without the heaviness of traditional pot pie.

Ingredients

Soup Ingredients

  • 1 tbsp ghee or olive oil
  • 4 cloves minced garlic
  • ½ large onion, diced
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1.5 lbs chicken breasts, cut into 3 pieces each
  • 1 large russet potato (or 2 small – 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
  • ½ tsp dried rosemary
  • ½ tsp nutmeg
  • 2 tsp sea salt, more to taste
  • ½ tsp black pepper

Cashew Cream

  • 1 cup raw unsalted cashews
  • ⅔ cup water
  • Substitute: ¾ cup half & half or heavy cream for regular dairy option

Instructions

  1. Prepare Cashews: Place raw cashews in a bowl and cover with boiling water. Let them soak while chopping vegetables and prepping the soup ingredients.
  2. Instant Pot Method - Sauté: Press the “sauté” button on the Instant Pot. Add 1 tbsp ghee or olive oil. Sauté diced onions, celery, carrots, and minced garlic for 3–4 minutes until softened and fragrant.
  3. Instant Pot Method - Add Ingredients: Add chicken pieces, diced potatoes, frozen green beans, chicken broth, sherry cooking wine, dried sage, thyme, rosemary, nutmeg, sea salt, and black pepper. Stir well to combine.
  4. Instant Pot Method - Pressure Cook: Lock the lid and set the vent to sealing. Cook on manual high pressure for 12 minutes.
  5. Prepare Cashew Cream: Drain the soaked cashews and blend them with ½ cup water on high for 1 minute or until very thick and creamy.
  6. Finish Soup: Once cooking is complete, manually release pressure. Shred the chicken directly in the pot using a fork; chicken should be tender. Stir in the cashew cream. Adjust salt and pepper to taste.
  7. Serve: Garnish with fresh chopped parsley and an optional drizzle of sherry for extra flavor. Enjoy warm.
  8. Stovetop Method: Heat cooking fat in a large stockpot over medium heat. Sauté onions, carrots, celery, and garlic for 3–4 minutes until fragrant and softened. Add remaining soup ingredients (except cashew cream). Stir well and cover. Bring to a boil, then reduce heat and simmer for 25–30 minutes until vegetables are tender and chicken is cooked through. Prepare cashew cream as above. Shred chicken in pot, stir in cashew cream, and serve.
  9. Slow Cooker Method: Add all ingredients except cashews and water into slow cooker. Stir to combine. Cook on high for 3–4 hours or low for 7–8 hours. Shred chicken directly in the pot. Blend cashews with water until creamy and add to soup, stirring well. Heat on high briefly to thicken. Serve warm.

Notes

  • If you want a dairy option, substitute the cashew cream with ¾ cup half & half or heavy cream.
  • Omit sherry cooking wine for Whole30 compliance or if avoiding alcohol.
  • Fresh parsley garnish enhances flavor and presentation.
  • Shredding chicken directly in the pot saves cleanup and makes the chicken tender and flavorful.
  • The recipe is naturally gluten-free and can be made low-fat using olive oil and cashew cream.

Find it online: https://recipethrive.com/healthy-chicken-pot-pie-soup-recipe/