Healthy Chicken Pot Pie Soup (Whole30 + Paleo)
This creamy, cozy chicken pot pie soup is Whole30 and Paleo friendly, full of tender veggies, juicy chicken, and a coconut cream finish—all made quickly in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons Avocado oil
- 1 Yellow onion large, diced
- 6-8 cloves Garlic minced
- 3 Carrots chopped
- 3 Celery stalks chopped
- 3 cups Chicken bone broth or low sodium chicken stock
- 4 ½ cups Yukon Gold potatoes peeled and chopped
- 1 pound Chicken breasts boneless and skinless
- 2 teaspoons Sea salt unrefined
- 1 teaspoon Dried thyme
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- 1 Bay leaf dried
- 1 cup Coconut cream or full-fat coconut milk
- 1 cup Petite green peas
- 1 cup Green beans trimmed and cut
Instructions
Instructions
- Heat avocado oil in pressure cooker over medium heat until shimmering.
- Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and stir for 30 seconds until fragrant.
- Stir in chopped carrots and celery, cook for 5 minutes, stirring occasionally.
- Add chicken bone broth, potatoes, whole chicken breasts, salt, and dried thyme.
- Seal pressure cooker and cook on high pressure for 15 minutes.
- Allow natural release for 10 minutes, then quick release remaining pressure.
- Carefully remove chicken and shred with forks.
- Return shredded chicken to pot with coconut cream, peas, and green beans.
- Simmer on low for 5 minutes, adjust seasoning to taste, and serve hot.
Notes
Store in airtight container in fridge for up to 4 days or freeze in portions. Reheat gently to preserve texture.