Chicken Pot Pie Soup

This is just the soup part of the recipe! No crust needed!

  • Author: Bri McKoy


Units Scale
  • 4 tablespoons butter
  • 1/2 yellow onion, diced
  • 4 carrots, diced
  • 4 ribs celery, thinly sliced
  • 2 cups shredded cooked chicken or turkey
  • 1 teaspoon dried Italian herbs
  • 2 teaspoons salt
  • 1/2 teaspoon freshly cracked black pepper pepper
  • 1/2 teaspoon dried sage
  • 2 1/2 cups chicken broth
  • 1 tablespoon arrowroot (or 1 tablespoon cornstarch)
  • 1/4 cup heavy whipping cream or half-and-half (optional. Makes the soup more creamy but can be omitted to keep it paleo.)
  • 1/2 cup frozen peas (optional)


  1. Melt the butter in a large soup pot over medium-high heat.
  2. Add the onion, carrots, and celery. Cook, stirring, until the onions start to turn translucent, about 5 minutes.
  3. Stir in the chicken or turkey then add the Italian herbs, salt, pepper, and sage. Stir to coat the veggies and meat with the herbs. Pour in the chicken broth. Reduce the heat to low, and let simmer for 20 minutes.
  4. Meanwhile, mix together 1 TBS arrowroot (or corn starch) with 1 TBS water. Add the mixture to the soup and stir. Allow to simmer for 5 minutes. This will thicken the soup!
  5. When it starts to thicken, stir in the cream. Let the sauce bubble up and thicken for about 3 more minutes. If it seems overly thick, splash in a little more broth. Mix in frozen peas if using, and let cook for additional 2 minutes. Taste and adjust seasoning to your liking. Serve warm.