Healthy Whole30 Chicken Pot Pie Soup 


This healthy whole30 chicken pot pie soup is creamy, delicious, made with lots of veggies, and total comfort food.  Perfect to use up leftover rotisserie chicken, or turkey from the holidays!

The recipe for this nourishing homemade soup is whole30, gluten free, paleo-ish, and with a vegan option.

- raw cashews - hot water - olive oil or ghee - onion, diced - carrots - celery, diced - yukon gold potatoes, diced - garlic, chopped - poultry seasoning or all purpose seasoning


Soak the cashews Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for at least 30 minutes while you prepare the rest of the recipe.

Sauté onions, carrots, & celery 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 and spices Add potatoes, garlic, poultry seasoning, nutritional yeast, salt, and pepper and cook 2-3 minutes more – stirring often.

Give this recipe a try! Tap the link for the full recipe details.