Cozy Chicken Pot Pie Soup Made With Coconut Milk

Cozy Chicken Pot Pie Soup Made With Coconut Milk

Chilly nights are always made better with a delicious and cozy soup. This recipe for chicken pot pie soup made with coconut milk is a creamy and easy soup recipe that is the perfect meal for the whole family. I love making chicken pot pie soup and enjoying it with bread or crackers for one of the coziest meal ever! This soup is fast to prepare, cheap to buy for, and is dairy free despite being super creamy. I love making this soup during the cold months as the broth is full of savory spices like rosemary and thyme, which the perfect spices for pairing with chicken and vegetables. This soup can be made with leftover chicken, or even turkey during the holiday season! I hope you love this soup as much as I do!

What is Chicken Pot Pie Soup Made of?

• Similar to chicken pot pie, this soup is a simple combination of chicken, carrots, and peas. Unlike chicken pot pie, this is a soup so there is not crust on either the top or bottom.

• The spices for chicken pot pie soup that I use are thyme, rosemary, and garlic. These are simple but elegant, creating a cozy and delicious flavor.

• If you like texture in your soup, I suggest reserving 1/2 the carrots and 1/2 the peas and adding them with the coconut milk. This will create varied degree of cooked vegetables.

How Do You Make Chicken Soup Stronger?

• Chicken soup can be made stronger in a couple of ways. One way is to add lots of aromatics. When you add extra garlic and spices, these will get stronger in flavor the longer they simmer. I love adding extra garlic, I think you can never have enough garlic in soup!

• Another way to make your chicken soup stronger is to make sure you’re adding enough salt. Salt helps highlight flavor and will enhance the flavors of the spices and the garlic.

• Using a good quality chicken stock is a great way to have a strongly flavored chicken soup. I suggest buying the chicken broth (or vegetable stock) paste that is combined with water. This allows you to manipulate the strength better than chicken stock that comes as a water base.

What Pairs With Chicken Pot Pie Soup?

• Chicken soup goes so fantastic with crackers, bread, and salad. Bread and crackers are a fantastic way to add texture to your meal and is also a delicious excuse to eat some extra carbs!

• Try serving this chicken pot pie soup with my Kale Salad! It is easy, quick, and will go fantastic with this cozy soup recipe.

• Try serving some Za’atar roasted sweet potatoes on the side of this chicken pot pie soup! These are savory potatoes that will be a little crunchy side dish that pairs really well with this soup.

• If you are looking for other dairy free soup options, check out my Potato Leek Soup or My Tuscan Kale and Bean Soup! Both are also made with coconut milk and are super cozy.

Can I Use Leftover Turkey In Chicken Pot Pie Soup?

• Leftover turkey soup is literally the best meal to enjoy the day after holiday meals. If you have leftover turkey, simmering it with this soup recipe instead of chicken, will give you a flavorful and delicious soup.

• You can prepare Turkey Pot Pie Soup the exact same way you prepare Chicken Pot Pie soup by just switching out the meats!

Does Chicken Pot Pie Soup Freeze?

• Making large batches of soup for the winter is such a fantastic way to meal prep for the coming chilly days. This soup can be frozen and kept in the freezer for up to 3 months.

• If you plan on freezing, a tip to have very fresh soup is to leave out the coconut milk when you freeze it. When you go to heat up the soup, add the coconut milk! This helps eliminate separation of the coconut milk.

Does Chicken Broth Have Dairy?

• Chicken broth does not contain dairy. This soup is a dairy free chicken soup that is still super creamy.

• I use coconut milk to keep this soup dairy free, but you can substitute any type of milk in. You can even leave all milk out for a clear broth soup that is lighter but just as delicious.

What Kind of Chicken Do I Use In Chicken Pot Pie Soup?

• I like use chicken breast in chicken pot pie soup. The chicken breast can be cut directly into the broth using kitchen scissors.

• You can also use chicken thighs, using the same scissor method as the chicken breast.

• An easy and no fuss way to prepare this soup is to use a rotisserie chicken from the grocery store. This makes the preparation and cooking of this chicken pot pie super fast and easy!

Recipe for Chicken Pot Pie Soup

• 1.5 lb chicken - 2 small chicken breasts
• 3 medium carrots
• 1/2 cup frozen green peas
• 1/2 white or yellow onion
• 2 Tbs butter
• 3 Tbs fresh rosemary
• 2 Tbs of fresh thyme
• 1 Bay leaf
• 3 garlic cloves
• 3 cups chicken broth
• 15 oz (1 can) full fat coconut milk
• fresh cilantro, for serving
• fresh bread or crackers for serving
• salt and pepper, to taste

Directions and Details For Chicken Pot Pie Soup:

1. Prepare The Vegetables and Chicken

   1. Rough chop the carrots, onion, and garlic cloves into bite size pieces, set aside

   2. Measure out the frozen peas, set aside.

   3. Chop the chicken into bite size pieces and set aside.

   4. Over medium heat, add the butter to a deep soup pot

   5. When the butter is bubbling, add the onions and garlic cloves. Saute for 2-3 minutes.

   6. Add the chicken, coconut milk, and chicken broth and combine with the onion and garlic.

   7. Add the rosemary, thyme, and bay leaf.

   8. Cover and let simmer until the chicken is cooked, about 10-12 minutes

2. Add the Vegetables and Serve:

   1. Remove the lid and add in the carrots and peas.

   2. Stir together.

   3. Remove the bay leaf, taste and adjust seasonings.

   4. Serve with fresh cilantro and bread!

How to make a Leek, Mushroom, and Gouda Frittatahttps://www.instagram.com/reel/CyTPkYJrqki/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==This video is how to make a savory frittatahttps://www.instagram.com/reel/CyTPkYJrqki/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==10/12/2023

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Chicken Pot Pie Soup With Coconut Milk

Yield: 6

Author: Merritt Allen

Prep time: 10 MinCook Time: 20 MinSimmer Time: 10 MinTotal time: 40 Min

An easy and dairy free chicken soup that is loaded with vegetables, spices, and tender chicken.

Ingredients

Chicken Pot Pie Soup

• 1.5 lb chicken - 2 medium chicken breasts
• 3 medium carrots
• 1/2 cup frozen green peas
• 1/2 white or yellow onion
• 2 Tbs butter
• 3 Tbs fresh rosemary
• 2 Tbs of fresh thyme
• 3 garlic cloves
• 3 cups chicken broth
• 15 oz (1 can) full fat coconut milk
• fresh cilantro, for serving
• fresh bread or crackers for serving
• salt and pepper, to taste

Instructions

Make the Soup

1. Rough chop the carrots, onion, and garlic cloves into bite size pieces, set aside
2. Measure out the frozen peas, set aside.
3. Over medium heat, add the butter to a deep soup pot
4. When the butter is bubbling, add the vegetables, garlic, and a pinch of salt. See notes above for reserving some veggies for texture!
5. Sauté for 2-3 minutes, until the garlic is turning golden and the onion is turning translucent.
6. While the veggies are sautéing, prepare the chicken broth if not water based
7. Add the chicken broth, rosemary, and thyme.
8. Using kitchen scissors, cut the chicken breast into bite size pieces into the broth and veggies.
9. Stir until the chicken is all covered with the broth.
10. Cover and let simmer until the chicken is cooked, about 10-12 minutes.
11. Add the coconut milk, the peas, a pinch of salt, and black pepper. Taste and adjust seasonings.
12. Top with fresh cilantro, Enjoy!

Nutrition Facts

Calories

354.35

Carbs

11.5 g

Fat

22.59 g

Sugar

3.31 g

Note: Nutritional information is an estimate only. Exact counts will vary based on exact ingredients used.

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