This is the most comforting soup: chicken pot pie served in a bowl!
Chicken pot pie soup is rich, creamy, and full of flavor. It’s the perfect soup for fall, for rainy days, cold weather, for sniffles/flu season, and pretty much any time you want a big bowl of comfort.
The best part about this paleo-friendly recipe is that no one will know it’s healthy unless you tell them. That’s because this soup tastes just like traditional chicken pot pie filling. Actually, let me rephrase that – it’s WAY better.
The seasonings in this soup are spot on. I’m talking fresh fall herbs: sage, rosemary, thyme. There’s cayenne for a slight kick. And unlike other dairy-free chicken pot pie recipes, THIS soup is extremely thick and hearty.
Now that I’ve appropriately hyped up this recipe, I really hope you make it. I don’t oversell when it comes to recipes – I say it like it is. For example, with my popular paleo naan recipe – I’ve been very clear in saying that while it’s delicious, it’s NOT like traditional naan. But when it comes to recipes that ARE as good if not better than their original counterparts, I basically shout it from the rooftops. My beef stroganoff and my cream of mushroom soup for example – I’d put those two up against traditional recipes any day. The same goes for this chicken pot pie soup:
My picky husband loves this soup and he is how I measure whether a recipe will be enjoyable for “junk-food loving people.” Granted these days he eats pretty healthy (mainly because he’s too busy to pick up fast food and has to eat what I make him). If he loves it, there’s a good chance the picky eater(s) in your life will love it too.
And trust me, you won’t miss the bready crust that typically accompanies chicken pot pie. That said, if you do want something bready, make a batch of my paleo naan and crisp it up in the oven. You can also make or buy a gluten-free crust and use this thick soup as a filling. OR you can try my paleo chicken pot pie casserole.
You can make this soup for dinner one day, and use the leftovers to make my paleo casserole the next day. Your family will LOVE this. I’m already so excited for you to make it!
Ingredients
- 3 cups cooked chicken white and dark meat (see directions on how to cook chicken below)
- 2 tablespoons butter or ghee or fat of choice
- 1 onion diced
- 5 cloves garlic minced
- 1 pound peeled potatoes roughly chopped
- 1 pound peeled potatoes diced
- 2 cups chicken broth
- 1 cup full-fat canned coconut milk
- 3 carrots chopped
- 2 celery ribs diced
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne optional
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
Instructions
- Melt the butter in a dutch oven or heavy bottomed pot over medium heat.
- Add the onions and garlic and saute for 5 minutes, or until soft.
- Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
- Turn the heat to low.
- Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
- Add the pound of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
- Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
- Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
- Raise the heat to medium low and cook for 5 minutes.
- Serve.
To make Chicken:
- Bring a pot of water to a boil.
- Carefully add chicken pieces and any seasonings you’d like to the boiling water.
- After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
- Remove chicken from pot and set aside. Once cool, remove chicken from bones.
- Save the broth – it’s liquid gold! (I normally strain before using)
Suzanne says
This soup is delicious, but everything took MUCH longer to cook than the recipe says! The potatoes took around 20 min, as did the carrots. At the end when I added the celery I had to continue cooking for at least 30 min in order for the celery to be tender.
Simran says
Just made this yesterday using shredded chicken from the instant pot and bone broth instead of chicken broth and it was a 10! So so good and I’m usually not a soup person. Everyone in the family is sick so this was a great meal to get some nutrients in all of us from the baby to the parents. Thanks for a great recipe!
Ashley - My Heart Beets says
Simran, I hope you all feel better soon! I’m glad to know it was a hit with the whole family 🙂
Pam says
So good, tastes better than the dairy version…. comfort food! My husband asked me to ‘put it in the repertoire’. Thank you, Ashley!
Ashley - My Heart Beets says
Pam, happy to hear that 🙂 Thanks for letting me know how much you and your husband liked this soup!
Bea Carter says
This is the best creamy dairy free soup (or anything) I’ve ever had. It’s so hard to get a creamy texture without the coconut taste which I don’t love but this recipe achieves that. So good!!!
Ashley - My Heart Beets says
Bea, that’s so great to hear! Thanks for letting me know how much you liked this 🙂
Jenna says
I LOVE this soup but was just told to cut back on carbs. Do you think rutabaga would blend the same in place of the potatoes?
It’s soooo good I may have cheat 🤣
Ashley - My Heart Beets says
Thanks, Jenna! Glad to hear you like it so much 🙂 I’m not sure how that’ll go – I think it’ll work, but not sure about the flavor. If you try, let us know – very curious!
Carol L says
Believe it or not, I just found out that cooked radishes are similar tasting to potatoes and have no carbs!
Noor says
Hi i really want to try this recepi. In it u have written to put fresh thyme, sage and rosemary. So my question is whether i can put powder form/ grounded herbs i.e sage, thyme & rosemary instead of fresh?
Will the soup be as good with this?
Thnx
Ashley - My Heart Beets says
Hi Noor, I’ve only made this using fresh herbs but I think it’ll still be food with dried herbs. Let me know how it goes if you try 🙂
Jamee says
One of my favorite recipes!!
Ashley - My Heart Beets says
Jamee, so happy to hear that! Thanks for letting me know how much you like this soup 🙂
Joihn Campbell says
you’ve done it again!!!
I wish my father were here to enjoy this amazing meal.
My wife prepared it to a T and made a side of drop biscuits…
…heaven
Thanks a ton
(first non instant pot recipe)
Cheers, johnC
My Heart Beets says
Thanks, John! I’m so glad you liked this soup 🙂 I need to look into making this an IP recipe as well haha.
Hayley says
So delicious!!!!!
My Heart Beets says
Hayley, I’m so happy to hear that you liked it! Thanks for letting me know how the soup turned out for you 🙂
Nikki Tidwell says
I double the recipe and make it in my instapot. It freezes great! Makes for quick and healthy lunches at work!
My Heart Beets says
Nikki, so happy to hear that! Thanks for letting me know much you like this soup 🙂
Mindy says
So much flavor! New favorite soup.
My Heart Beets says
Thanks Mindy! I’m so glad you liked this soup 🙂
Dana says
Please guide me to the nutritional facts for your recipes. I can’t find them with each recipe page. THANKS
My Heart Beets says
Dana, not all of my recipes have this info but you can plug the info into a calculator you like/trust!
Kim says
This recipe was amazing! I have been avoiding pot pies for dietary reasonings and this one HIT THE SPOT (with a few modifications).
Our family omitted peas (allergy), used 1 cup beef bone broth (healing to the gut) & 1 cup fresh chicken broth, replaced oil with coconut oil, and used dried herbs. We also blended the celery into the milk & potatoes since my son does not enjoy eating “green”. Haha!
Highly recommend 🙂
My Heart Beets says
Kim, I’m so happy you made and liked this pot pie soup! Thanks for letting me know how it turned out for you 🙂
A. says
Can you taste the coconut flavor? I enjoy the thickening properties of coconut milk, but not the taste 🙂
My Heart Beets says
I don’t think it has an overly coconutty flavor but if you’re sensitive to it then maybe try heavy cream instead if you can have dairy. let me know how it goes!
Laura says
So good! The only thing I would change is adding the celery in with the carrots because they were kind of crunchy. Will definitely make again!
Lindsay says
We LOVE this recipe and make it as much as possible in the winter! I’m wondering if it could be frozen? Thanks!
My Heart Beets says
Lindsay, I’m so happy to hear that!! I think it’ll be okay but truthfully I’ve never frozen it myself so I can’t say for sure. Hopefully another reader will be able to chime in!
Teresa says
I made this yesterday and it is amazing! Shared it with my boyfriend (a picky, unhealthyish eater) and coworkers who all loved it, too. Thank you for the fantastic recipe!!
My Heart Beets says
Teresa, that’s awesome! I’m so happy to hear that! Thanks for letting me know how much everyone liked the recipe 🙂
Samiksha Patel says
Hi Ashley! I’m a huge fan of your instant pot shredded chicken and usually always have it in the freezer (we are obsessed with its deliciousness). Do you think I could sub the shredded chicken for the chicken referenced in the recipe without sacrificing flavor? Thanks!
My Heart Beets says
Hi Samiksha! I’m so glad you like the shredded chicken so much!! You can definitely use that in this recipe 🙂 I can’t wait to hear what you think of this soup!
Katherine says
Oh my!!!! This was so so so good!
I did make the following changes:
No sage (didn’t have any)
Double rosemary
Used dry spices
Instead of potatoes I used roasted rutabaga and parsnips for the puréed potatoes. Will definitely be making this again!
My Heart Beets says
Katherine, I’m so happy to hear that you liked this soup so much!! And thanks for sharing that you used roasted rutabaga and parsnips – I will have to try that some time!
Christina 🐚 says
I made this tonight & it was a hit! I used fresh carrots, onions & herbs from the garden. I’m really looking forward to having it for lunch at work tomorrow.
My Heart Beets says
Christina, I’m so happy to hear that you liked the chicken pot pie soup! Thanks for letting me know how it turned out for ya 🙂
Mia says
So good!! Easy too! Everything I’ve made from your blog has been excellent! Thanks!
My Heart Beets says
Mia, so happy you liked it! Thank you 🙂
MamaManda89 says
I loved this soup, very hearty and filling! I’m currently pregnant, and have an overly sensitive nose/palate, so all I can taste is the coconut milk, and can’t quite keep it down today. I’m going to make it again this weekend, with more of the homemade chicken/bone broth in place of the coconut milk. Thank you so much for the tasty recipe! Keep them coming. <3
My Heart Beets says
Glad to hear that you like it 🙂 And I can understand the overly sensitive nose issue, I had that same problem my first trimester! If you can tolerate heavy cream, maybe try that?
Neil says
Hi Ashley, you mention that the broth resulting from cooking the chicken should be saved. Can this broth be used in the main recipe?
My Heart Beets says
Neil, yes you can use it in this recipe 🙂 Just be sure to season the homemade broth with salt/pepper or with other seasonings you like so that it isn’t bland.
Beth says
10/10 for this soup. Perfect for cold Canadian weather and soooooo super yummy!
My Heart Beets says
Beth, that’s great to hear! So glad you like it 🙂
Roby says
This soup is awesome! I am trying to limit carbs so I used radishes, yes radishes. Peeled them and followed the directions as if I was using potatoes. The soup came out really good.
My Heart Beets says
That’s great to hear! Great tip about the radishes! Also – love your name! My hubby’s name is Roby – spelled that way too 🙂
Amy says
Started the Whole 30 today and this was the perfect first recipe to start with. It was a delicious and hearty lunch after working outside in single digit temperatures all morning. Even my 11 year old daughter and my boyfriend loved this! Thanks for sharing it!
My Heart Beets says
Amy, I’m so happy to hear that everyone liked the soup! Thank you for letting me know how it turned out 🙂
Laura Gonzo says
Going to make this tomorrow. Any idea how many servings? I want to plug the recipe into my nutrition tracker. Thanks!
My Heart Beets says
I’d say this makes about 5 servings. Hope that helps! 🙂
Karen says
I do Not eat potatoes. Hard to find without GMOs and they add sugar to your body. I replaced with cauliflower. It was nice, but I also would not use coconut milk next time. It has a sweet flavor that is hard not to notice. To combat that I added a large dollup of sour cream. That helped a lot. With a few tweaks it is a hearty soup that many will enjoy.
Jessica says
I’m curious if you cut up the chicken before cooking or do you cook whole and then cut up? I’m going to use skinless, boneless chicken thighs. This looks so yummy!
My Heart Beets says
I cook the chicken then cut it up or use leftover rotisserie chicken 🙂 Let me know how this turns out for you!
Rebecca Rogers says
Great recipe! I substituted riced cauliflower for the potatoes & it was delicious!
My Heart Beets says
Rebecca, that’s great to know! Thanks for sharing!
Michelle Kennedy says
Is there a way to make this in the Instant Pot?
Tanya says
I made this last night and it was fantastic. My 15 year old son said, “It tastes just like pot pie filling!”. I did substitute 1 cup milk for the coconut milk. I also used ground herbs. Thanks!
My Heart Beets says
Tanya, I’m so happy to hear that! Happy that your son liked it too! Thanks for letting me know how it turned out for you 🙂
Callie says
Most flavorful soup I’ve made. My fiancé already asked when I could make this again.
My Heart Beets says
Callie, I’m so happy to hear that 🙂 Thanks for letting me know how it turned out for you and your fiancé!
mary says
My god this was delicious! I used some beef broth in addition to chicken because that’s all I had and also had to use dried thyme instead of fresh, but everything else remained the same. Definitely gonna make this again–thanks!
My Heart Beets says
Mary, that’s so great to hear! Thank you for letting me know how it turned out for you 🙂
Sarah says
I don’t tolerate dairy very well or coconut milk. Do you think I could add an extra cup of broth with some cornstarch?
Richard says
This recipe was incredibly time consuming! From the time I started the water for the chicken to serving it up took nearly three hours! Delicious but very prep-intensive. I highly recommend starting with a cooked rotisserie chicken from your favorite grocery store to save time.
Morgan says
Has anyone tried freezing this? If so, how did it turn out?
Kailey Fowler says
Have you made this with dried herbs before? Seems like a lot of fresh herbs to buy for just one recipe. I’m excited to try it, just trying to decide if it’s worth the expense for so many fresh herbs. Thank you!!!
My Heart Beets says
I usually use fresh but I’m sure dried will work too! Let me know how it turns out for you!
Anonymous says
So delicious and easy! I threw some chicken in the Crock-Pot at the beginning of the day, then at night used the meat for this recipe and dinner was done in a flash. And it tasted amazing! Next time I’ll probably double it so I’ll have more leftovers! Thank you thank you thank you!
My Heart Beets says
So happy to hear that! 🙂
Amy says
I just came across this! Can I make in the crock pot?
Megan says
Just made this. It’s delicious. My only significant change was using one turnip instead of the first pound of potatoes. It still thickened the stew quite nicely. All my other changes were just proportion changes and swapping the peas out to avoid legumes.
My only criticism would be that this is a very carby stew, but that can be fixed with some vegetable omissions and substitutions. Using turnip instead of the first pound of potatoes really helped. This is also a very work-heavy meal to make, so I would save it for Sunday dinner and avoid trying to make it on a week night. All in all, the flavors here are solid and this was a delicious and comforting stew. I never once missed the crust.
My Heart Beets says
Megan, that’s a great tip! I’ll have to try it with a turnip next time.
Cathy says
Can you tell me what the amount of dried herbs would be substituting for the fresh herbs. Also what would you suggest as a sub for rosemary? I don’t like that herb. Will be looking forward to trying this recipe. I like the suggestion of subbing the cauliflower for the potatoes when pureeing.
Thanks!
Casey says
This looks delicious, can’t wait to try it! Can you post or send me a written recipe and ingredient list, I don’t see one and the video doesn’t show amounts etc. thank you:)
My Heart Beets says
I’m so sorry, my recipes are only showing up on desktop/laptop and not on mobile devices at the moment – I’m in the middle of a website update so this should be resolved asap!
Becky says
I substituted 1 lb of cauliflower instead of potatoes to make my puree. I ended up having to add roughly 3 cups total of chicken broth to be soupy, as the cauliflower puree was pretty thick. I also omitted the peas and used French green beans. After the puree step, I switched to crockpot mode. Combine ALL ingredients in a crockpot. Cover and cook on low for 3-4 hours, until all vegetables are fork tender and dish is hot throughout. Mine made approimately 6 servings worth? Just eyeballing it. You’re welcome.
Trisha says
What is the serving size on this? I don’t think I saw it?
Alexa says
Can we get some nutritional info for those who are counting calories and servings ?(:
Lauren Carter says
Think this could all be put in the crock pot and achieve the same results?
cassie says
Those of you making this for Whole30, what are you substituting the peas with? Green beans seem like the most traditional “pot pie” option, but I just really don’t care for them. 🙂
I’ve made this when not on Whole30 and it’s AMAZING!
Shasa says
Can tis be kept in freezer? If so, for how long?
Cindy says
Is there nutrition info for this? I can’t seem to find it anywhere…
Zara Thomas says
Hello! I see in the recipe it calls for cooked chicken-how do you recommend to cook the chicken?
My Heart Beets says
Hi Zara, good question! I just included directions in the recipe on how to cook chicken – but to answer you here, you can cook it however you’d like (grill, bake, boil) or you can use an already cooked rotisserie chicken. Hope that helps!
Joy says
Oh my, this soup is absolutely scrumptious! I doubled the recipe and used the sweet potato and green bean substitution recommendations mentioned in the comments. I’m soo glad I doubled it; looking forward to eating this all week long for my last few days of the Whole30. Thank you for the marvelous recipe!
My Heart Beets says
Joy, I’m so happy to hear that! 🙂
Michelle says
When the recipe calls for full fat coconut milk does that mean I include the cream from the can of just the milk?
My Heart Beets says
Mix the contents of the can, then use that
Lisa says
Hi Ashley,
This was awesome and hearty! I made a few tweaks to fit what I had – I used Sweet potatoes instead , and added a Parsnip in place of a carrot because I have a love for parsnips haha. This could not have been more DELICIOUS! So filling we have had it three days in a row and not gotten tired of it as we do with most leftovers! This was the perfect comfort food for the snowy weather…this is a keeper!
My Heart Beets says
Hi Lisa! Thanks so much for letting me know how it turned out for you – and for sharing your subs! Glad you liked it 🙂
Courtney says
How many carbs are in this?
Rachel Hendricks says
Made this last night! It was a BIG hit! We’re on day 18 of our 4th Whole30 and it was a perfect dinner for a cold, rainy day. I’m definitely adding it to the recipe box. I took one reviewers suggestion and pureed a pound of boiled cauliflower instead of the potatoes to thicken it. This worked SO well and added lots of nutrients / fiber. (I’m not a huge fan of cauliflower, so it was a great way to sneak it in! We also replaced the carrots with parsnips (for a guest with an allergy) and peas with greenbeans (for Whole30). Thanks for a great recipe.
My Heart Beets says
I’m so happy to hear that! And thank you for sharing your substitutions – I know other readers find it helpful!
Kira says
Hi! im planning on making this soup to have on hand while I’m recovering from surgery. How many servings does it make and does it freeze well?? Looks delicious!!
Mallory says
I am making this for dinner tonight and am new to using canned coconut milk in recipes so this might be a dumb question but, do I need to just use the thick part at the top or shake it all up and use a cup of that?
My Heart Beets says
Hi Mallory, mix it up then use it 🙂
Sara Austin says
Possibly one of the greatest things I have ever made, Whole30 or otherwise. Thank you SO much!
My Heart Beets says
Wow, I’m so happy to hear that! Thanks for letting me know how much you like it, Sara!
Sara says
Any kind of potatoes?
My Heart Beets says
yes 🙂
Sharon Record says
I’m on the Whole30 and this soup was perfect! So tasty! Loved the warm comfort food! Thanks for the recipe!
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how it turned out for you 🙂
H says
Both DH and the kids thought it tasted *funny* – I think they could taste the coconut milk. Loved the recipe myself, but think I’ll substitute cream for the coconut milk next time.
Kim says
I love chicken pot pie and have been looking forward to making this all week! However, because we’re trying to shed some extra pounds I am going to sub the first pound of potatoes (the blended lb) with cauliflower as it takes on the other flavors mixed with it and will help make it less starchy.
My Heart Beets says
That’s a great idea! Let me know how this turns out for you, Kim! 🙂
Nina says
Off to the store to grab the goodies to make this again!!! I can’t get enough of this soup. The first time we made it I used all the leftover turkey from Thanksgiving dinner. Can’t wait to have this filling my house with its savory delicious aroma. Thanks for this!!! Rate this baby a 10 out of 5!!
My Heart Beets says
I love this comment! Made my night 🙂 Thanks so much for letting me know how it turned out for you all, Nina!
molly says
Could you freeze this? if so, how long do you think it would stay good? thanks!
Kelly says
Super easy to make and super yummy! I am new to paleo eating and cooking…but I love how this takes on the creaminess of pot pie without the dairy;) Thank you for the recipe!
My Heart Beets says
Happy to hear that you like this soup, Kelly!
Sarah says
This is a FANTASTIC soup! It’s simple yet comforting. I did substitute sweet potatoes for regular potatoes as I avoid nightshades, but it worked great. I made it last weekend with a white sweet potato and this week with a more traditional orange sweet potato. Both are wonderful. The soup is even better the next day. Highly recommend!
My Heart Beets says
Thank you, Sarah! I’m so glad you liked the recipe and it’s great to know that sweet potatoes work well in this dish!
Leah-Christine says
This was a really good soup and perfect on a cold December night! Dairy (and gluten) free for the past 5 years, this was my first try at potato soup. The protein was a bonus, I used roasted chicken breast and dark meat turkey. Deliciousness!
My Heart Beets says
Awesome! So happy to hear that you liked it 🙂
Courtney says
Absolutely delicious!! Any idea how many calories per serving? Or in a cup? Thanks!
Anonymous says
Courtney, I plugged it into a recipe calculator assuming it makes 6 servings and it was 350 calories
J says
It has been so cold here that I was really craving a thick creamy soup, so I made this yesterday. It was perfect and tasted exactly like chicken pot pie filling! I ate way too much so might cut down on the diced potatoes next time and use brocolli, green beans, and/or other veggies. Thanks so much for the excellent recipe!!
My Heart Beets says
I’m so happy to hear that!!
Kelli H (Made in Sonoma) says
Really tasty! I only used 1# of potatoes and didn’t remove them from the pot. I didn’t mind it a little runnier but it still had so much great flavor!
My Heart Beets says
That’s great to hear! Glad you liked it, Kelli!
Regina says
This is good BUT in order for it be paleo you need to leave out the massive amounts of potatoes and the peas too!
Valerie says
This sounds fantastic! How many servings does this recipe make? Thanks for all the yummy recipes. 🙂
Caitlyn says
I’m not a huge coconut fan, is the coconut milk flavor strong? Could I substitute this for cream or half and half (yes I know then it wouldn’t be Paleo).
Looks amazing!
My Heart Beets says
I don’t think it’s very strong and other readers have commented on the post saying they didn’t think it was strong either but if you can tolerate dairy then you can definitely use that instead! 🙂 Let me know how this turns out for you!
Robyn says
No strong coconut flavor. Can’t taste it. I think it helps thicken but it’s not so much that it tastes like coconut.
Angel Gaynor says
Since I was a little girl, I have never cared for Chicken pot pie; but this was to die for!! I had to go back for more 🙂
My Heart Beets says
Angel, I’m so happy to hear that!! Thanks for letting me know how it turned out for you 🙂
Foodie Mom from NH says
The recipe states 1 pound of potatoes, roughly chopped and then 1 pound diced. But in the instructions you refer to the diced as 1 cup. Safe to say 1 cup of potatoes is equalling 1 pound? I don’t have a scale… this sounds delicious and want to try!
My Heart Beets says
Sorry for the confusion, I’ve fixed the directions! The ingredients list is right – it should have said “1 pound of diced potatoes” in the directions.
Christy Glenn says
I am eating more paleo to treat migraines and chicken pot pie is one of my favorite”comfort foods”. I just fixed this tonight and it was AMAZING!!!! Thank you so much for showing me I don’t have to miss the comfort of am old favorite:)
My Heart Beets says
Christy, I’m so glad that you liked the recipe 🙂 Thanks for letting me know how it turned out for you! Hope that those migraines disappear!
Laura says
I just made this tonight (and we aren’t on a paleo diet) OMGOSH it is the BOMB! Thank you for this recipe!
My Heart Beets says
Laura, so happy to hear that!! 🙂
Megan says
Just made this it is so good! I was afraid the coconut milk would be too strong cause I used coconut oil too but it was perfect. Even added the cayenne. Put this in my recipe box I will definitely make it again!
My Heart Beets says
Megan, that’s great to hear! I’m so glad you liked it 🙂
Allison says
This recipe sounds delicious, can’t wait to make it. I am new to paleo and I thought potatoes were not paleo approved?
My Heart Beets says
Hi Allison! Potatoes are allowed on the “Whole30 diet” so I consider them part of my paleo template but I know everyone is different! They are probably not the best choice for weight loss but as far as the gut goes, I think if you can tolerate them then they are okay!
Kim B. says
This was delicious! I actually substituted radishes for the potatoes. It was more work to peel them but they taste just like potatoes when fully cooked. My husband loved it and had no idea there we no potatoes in the soup!! He added some taco seasoning but I liked it the way it was…
My Heart Beets says
Kim, thank you! And wow – I will have to try this with radishes the next time I make this! That’s so great to know!
Jennifer L says
I made this for dinner last night and couldn’t be more satisfied. I’m so happy it doesn’t have that taste of coconut. It’s so much better than the unhealthy version. Thanks so much for sharing this!
My Heart Beets says
I’m so happy to hear that, Jennifer! Glad you liked the recipe 🙂
Dawn says
Could you make this in the slow cooker?
My Heart Beets says
I’m sure you can adapt this recipe to be slow cooker friendly but I haven’t tried doing that yet. Let us know how it turns out!
Lisa G says
I can’t wait to make this! It looks delicious! 🙂
My Heart Beets says
Hope you love it!!
Nancy says
Sounds delicious! I will be making it tonight but substituting turnips for the potatoes and omitting the peas to make it truly paleo. Can’t wait to try it!
My Heart Beets says
Nancy, let me know how the soup tastes with turnips!
Dianne Tart says
I tried it with turnips and it was delicious. Combined the turnips with the coconut milk and blended them. Really could not taste the turnip.
My Heart Beets says
That’s great to hear! I’ll have to try that some time!
Tina Coyle says
Just made this soup and it was wonderful!! My daughter had the idea of putting some leftover fried onion strips on top, that was fantastic also. Loved the fresh herbs in there, it really made it fantastic. We can’t have peas so subbed some leftover broccoli. Makes any green veggies appeal to those that don’t particularly like them!
My Heart Beets says
Tina, that’s so great to hear! I love the fried onion strips idea – will be trying that asap! 🙂
Mina Patel says
Wow! This soup was absolutely delicious. So warm, savory, creamy, and comforting. It seemed so simple, but tasted so good! I used cooked chicken from an organic herb flavored rotisserie chicken from Whole Foods. They even had an organic poultry blend with rosemary, sage, and thyme in their produce section. Whole family love it and had no idea it had coconut milk in it!
My Heart Beets says
Mina, that’s so great to hear!! So happy your whole family loved it! 🙂
Amy says
How many people will this feed?sounds delicious!
Robyn says
This recipe is delicious and will feed many hungry people. Just made it for lunch and I’m having a hard time stopping after my first helping.
Kayla says
Thank you so much for this recipe. Made it for dinner last night, and enjoying it for lunch right now. You weren’t kidding when you said even a “junk food lover” would enjoy this, and he doesnt even like peas! Woah! This was a serious hit! Thank you!
My Heart Beets says
Kayla, so happy to hear that the junk food lover in your life loved this lol 🙂