Description

My dairy-free chicken pot pie soup has all the comforting flavors of classic chicken pot pie, but in a creamy, veggie-packed soup! I use homemade cashew cream instead of heavy cream for a rich, velvety broth. It’s also a great way to use up leftover rotisserie chicken or turkey from the holidays.

Ingredients

Scale

1 cup raw cashews
Just-boiled water to soak cashews
3 tablespoons olive oil or avocado oil
1 medium yellow onion, diced
3 carrots, peeled and sliced into half moons
3 stalks of celery, diced
2 medium yukon gold potatoes, diced (about 2 1/2 cups worth)
2 cloves of garlic, chopped
1/2 teaspoon poultry seasoning or all-purpose seasoning
2 tablespoons nutritional yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 cups pre-cooked shredded chicken or turkey (from about 1 pound meat)
4 cups chicken broth
2 cups frozen peas
Parsley to garnish, (optional)

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Instructions

Soak the cashews. Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for 20-30 minutes while you prepare the rest of the recipe.
Sauté the vegetables and spices. Heat 3 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally – until softened and onions are translucent. Add potatoes, garlic, poultry seasoning, nutritional yeast, salt, and pepper and cook 2-3 minutes more – stirring often.
Make the cashew cream. Drain and rinse the soaked cashews. Transfer to a blender with 2 cups broth and blend on high speed for 1-2 minutes until completely smooth and no lumps or small pieces of cashew remain.
Simmer the soup. Add cashew cream mixture broth along with remaining 2 cups broth and shredded chicken or turkey to the soup pot. Scrape up any stuck on bits from the bottom of the pan and bring to a simmer. Reduce heat to low and cover. Gently simmer for about 15-20 minutes, stirring occasionally – until potatoes and veggies are tender.
Add the peas. Just before serving, turn off the heat and add frozen peas. Stir to combine and let the soup sit for a minute or two until the peas are bright green and warm.
Season to taste with salt and pepper and serve, garnished with a bit of fresh parsley if desired.

Notes

To store: This dairy free soup can be stored in a covered container in the refrigerator for 4-5 days.

To re-heat: To re-heat this soup, simply heat gently on the stove, stirring frequently, until warm. Alternatively it can be re-heated in the microwave. If it has thickened while warming, simply thin with a bit of broth until desired consistency is reached.

To freeze: This soup freezes beautifully. To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. It would be an excellent recipe to make to get a bit ahead on some meal prep for nights when you just don’t feel like cooking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stove top
Cuisine: American