I love chicken pot pie. It’s the ultimate comfort food, am I right? Of course, it’s considered one of the unhealthiest foods in America. (No kidding, Marie Calender’s Chicken Pot Pie made #1 in the top 20 unhealthiest grocery store foods list.) So I set out to create the same delicious comfort food but with a quarter the calories and 10x the nutrient density. Cue, my 30 Minute Chicken Pot Pie Soup.
Usually this type of soup is thickened with white flour. But I opted to thicken mine with pureed parsnips. It added a hint of sweetness to the dish which was delish, but if you don’t like that flavor try white potato instead.
For veggies, I added onion, peas, carrots, parsnips, green beans and celery. Seasonings consisted of a blend of garlic, thyme, rosemary, salt and bay leaf. Super simple but super delicious.
I served the whole thing with a couple slices of gluten free sourdough bread from Zukkee Kitchen. They use probiotics to help break down the phytic acids and increase nutrient absorption in the bread. Plus it’s just freaking delicious. Definitely check them out.
Health Benefits of Parsnips
Not only do I have diced parsnips in this Chicken Pot Pie soup, I also boiled and blended a few of them to give this soup a thick rich consistency. So what’s so great about parsnips anyway?
- They are high in antioxidants which helps to prevent chronic and degenerative diseases
- High in fiber and water content (1 cup has 6.5 grams of fiber and is 80% water)
- Potentially aides in weight loss
- Assists in immune function thanks to their high vitamin C level
Now that you are feeling good about this soup, let’s get cookin’!
Chicken Pot Pie Soup
- 1 tbs olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 4 parsnips, diced
- 4 carrots, diced
- 1 rotisserie chicken, deskinned and cubed or other leftover chicken meat cubed
- 4 cups chicken broth, bone broth or vegetable broth
- 1 small bag frozen organic sweet peas if Whole30 or strict paleo, omit
- 1/2 small bag frozen organic green beans
- garlic powder to taste
- thyme to taste
- rosemary to taste
- sea salt to taste
- 1 bay leaf
- 4 green onion, sliced for topping (optional)
- Sautee olive oil and onion in a large stock pot over medium heat until translucent and soft.
- Meanwhile, boil 1/2 your parsnips in a small bowl with a bit of water just covering the veggies until soft. Then drain, put in a blender and blend until smooth.
- Add celery, carrots and remaining parsnips to the pot and continue to sautee about 5 minutes.
- Add seasonings. I start with about 1tsp garlic powder, 1tsp salt and 1/2 tsp thyme and rosemary and then adjust at the end by adding more. So just add a bit and stir well.
- Add your peas, grean beans, broth and cubed chicken. Bring to a boil then reduce the heat and simmer about 10 minutes or until veggies are tender.
- At the end, stir in pureed parsnips to give the soup a rich, thick feel. Taste and adjust seasonings.
- Serve with green onion on top if desires and alongside crusty bread for the ultimate dinner.
U.S. Department of Agriculture. Parsnips.
Nutrition Reviews. 2001. Dietary fiber and weight regulation.
International Journal of Biomed Sciences. 2008. Free Radicals, Antioxidants in Disease and Health.