Tasty Tuesday: Chicken Pot Pie Soup

Does anyone else feel like they are constantly cooking these days? Try this yummy soup recipe full of veggies to boost your immunity – its’ a great way to prep once and get some great leftovers for later. Plus you know what they say – chicken soup is good for the soul <3. Stay happy and healthy while you are #saferathome.



1 lb. yukon gold potatoes, chopped
1 c. water
1 1/2 c. unsweetened almond milk

1 T garlic oil
2 T fat of choice – avocado oil, ghee
1 1/2 c. chopped carrots (about 3 medium)
1 1/2 c. chopped celery
1 c. diced onion
1 lb. diced yukon gold potatoes
3-4 c. broth or water
1 T fresh thyme
1 T fresh rosemary
1 1/2 c. frozen french green beans
1 t salt divided (or to taste)
2 lbs. cooked chicken, chopped


1. In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
2. While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
3. Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
4. Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.