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Winter Chicken Pot Pie Soup with Paleo, Whole 30, Non-dairy and Vegan Options. [Profile Two Seasonal Pairing]

Winter Chicken Pot Pie Soup with Paleo, Whole 30, Non-dairy and Vegan Options. [Profile Two Seasonal Pairing]

Since we all ate a little too much of the sweets, the starches and the snacks this holiday season, we’re sharing some healthy recipes to pair with our wines for January. This is a paleo, Whole 30, dairy-free chicken pot pie soup that you can also make vegan if you like. The richness brought on by the texture of the potatoes and the nut milk is a great match for our rich, golden profile two.

INGREDIENTS
  • 2 Tablespoons olive oil
  • 1 1/2 pounds uncooked boneless skinless chicken breast, cubed
  • 1/2 of a medium sweet white onion, chopped
  • 2 large carrots, halved and sliced
  • 3 cups diced Yukon gold potatoes
  • 3 cups finely chopped cauliflower florets
  • 1 teaspoon dried thyme (or 1 Tablespoon fresh thyme)
  • 2 cups of unsweetened almond milk, cashew milk, pea milk (you get the idea)
  • 3 cups chicken broth
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 1 cup frozen peas
INSTRUCTIONS

Place 1 tablespoon of olive oil your favorite soup pot (a Dutch oven, stock pot or any medium sized pot will do) over medium heat. Add chicken and season liberally with salt and pepper. Cook chicken for 4-6 minutes or until it’s no longer pink. Remove chicken, place in a large bowl and set aside.

Using the same pot, add in the remaining tablespoon of oil along with the onion, carrots, potatoes, cauliflower and thyme. Sauté on low to medium until onion begins to soften, then add in milk alternative, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are tender.

Remove 3 cups of soup from the pot and place in a blender. If you have time, let this stand for 10-15 minutes to cool. Otherwise the pressure from the heat will cause the lid to pop off if you’re not careful. If you have to mix hot, just cover the lid with a thick kitchen towel and press down while blending.

Transfer your pureed soup back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5-10 or until slightly thick (think chicken pot pie thickness). Add salt and pepper to taste. Garnish with extra black pepper and fresh thyme. Serve with crusty bread or leave off the carbs and stick with the healthy theme.

To Veganify this recipe: Substitute plant-based chicken – we like Gardein brand – or tofu, chickpeas or squash, and use vegetable stock.

More veggies please: You can always add green beans, corn (if you’re not Whole 30), mushrooms, snap peas, kale, spinach or bok choy.

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