This chicken pot pie soup is a potful of filling and it’s divine. Perfect for chilly evenings, this hearty soup is sure to leave you feeling cozy and satisfied.
White sweet potato and all its glory is truly what makes this chicken pot pie soup extra special. It’s mashed with coconut milk and then stirred into the broth, adding a layer of creaminess and a bit of thickness too. Plus, there’s tender cubes of white sweet potato mixed into the soup as well. Double yum.
Better yet, this soup thickens up even more every time it’s reheated and in my opinion, just gets tastier. It is mega comfort food, friends. MEGA.
I actually served this soup at a healthy comfort foods presentation I gave last weekend and it was a huge hit. Everyone raved about it and went back for more. But, the proof of the pudding is in the eating, so it’s your turn to try it out!
Also, if you’re interested in making a variation of actual chicken pot pie, check out my cheater’s chicken pot pie. It’s one from the archives and it’s delish!
Cheers and enjoy!
This chicken pot pie soup is a potful of filling, and has no dairy, gluten or grains. It’s savory, healthy and hearty, and gets its creaminess from mashed white sweet potato.
- 2 Tbsp butter, ghee or avocado oil
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 small-medium white sweet potato, peeled and cubed
- 5-6 cups good-quality chicken broth
- 2 lb cooked boneless skinless chicken breasts, shredded or cubed
- Sea salt and black pepper, to taste
- 2 Tbsp fresh thyme
- 1 large white sweet potato, peeled and cut into 1-inch pieces
- Water, for cooking sweet potato
- 1 cup full-fat coconut milk
- 1.5 cups frozen peas
- 1/2 cup flat leaf parsley, chopped
Place the sweet cubes from the LARGE sweet potato in a medium saucepan. Add enough water to cover and season with a bit of sea salt. Bring to a boil and then reduce to a simmer. Continue cooking sweet potato for 12-15 minutes or until very tender. Drain. Then, pour in coconut milk and season to taste with sea salt and black pepper. Mash with a potato masher. Mixture will look like runny mashed potato. Set aside for later.
Add butter, ghee or avocado oil to a stock pot over medium heat. Then, add the onion, garlic, celery, carrots and the sweet potato cubes from the SMALLER sweet potato. Season to taste with sea salt and black pepper, and continue to sauté a few minutes. Then, stir in the thyme leaves and chicken broth. Reduce heat to medium-low and simmer for 10 minutes. Add chicken to the pot during the last few minutes of simmer time.
Once soup is done simmering, add the sweet potato mash, frozen peas and if needed, extra chicken broth too. Stir and let cook a few more minutes. Mix in the parsley. Taste and adjust seasoning as desired, and serve.
This soup will be a bit brothier the day you make it, but will thicken up and become a bit more starchy every time you reheat it.
Also, if you can’t find white sweet potato (also called Hannah sweet potato), regular potato will work too. Orange sweet potato will add more sweetness, but could be used, if desired.