631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976
631-500-9021 | 50 Station Road, Building 3 Unit 1, Water Mill, NY 11976

Chicken Pot Pie Soup

We have officially entered the season of cold nights and comfort food. This recipe is a healthy take on one of my all-time favorites- Chicken Pot Pie! Soothing and warming, this soup can lift your spirits while providing anti-inflammatory, gut healing and mood stabilizing benefits. Best part is that it is quick and easy to make. Sounds like a win-win to me!

Healthy Chicken Pot Pie Soup

Feeds 4-6 people


  • 1 tbsp ghee or avocado oil (I prefer ghee here)
  • 4 cloves minced garlic
  • 1 cup white onion diced
  • 3 stalks celery diced
  • 3 carrots peeled and diced
  • 1.5 lbs chicken breasts cut into 1 inch pieces
  • 1 cup of organic russet potatoes cut into 1inch cubes. I like the red potatoes if you can find them!
  • 1 cup chopped green beans
  • 4 cups chicken broth (I like Bonafide Chicken Bone Broth)
  • 2 tsp sage
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 2 tsp himalaya salt
  • 1/2 tsp black pepper

Cashew Cream:

  • 1 cup raw unsalted cashews
  • 1/2 cup water


  1. Soak cashews in water for 4 hours. If you don’t remember to do this in advance you can put the cashews in hot water and soak for ½ hour. Rinse with cool water.
  2. Heat cooking fat in a large stock pot over medium heat. Add in the onions, carrots, celery, and garlic.
  3. Saute for 3-4 minutes until fragrant and beginning to soften.
  4. Add in remaining soup ingredients (except cashew cream).
  5. Cover and bring to a boil.
  6. Reduce heat to medium.
  7. Cook for 25-30 minutes until vegetables are soft and chicken is cooked through.
  8. While it’s simmering, make your cashew cream using directions above.
  9. Use a fork to shred the chicken right in the pot.
  10. Add your cashew cream and stir.
  11. Serve with fresh herbs.

By Tapp Francke Ingolia

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