Prep time: 30 mins Cook time: 1 hr Rest time: 20 mins Total time: 1 hr 50 mins
This animal-based chicken pot pie soup is made with nutrient-dense ingredients like chicken thighs, bone broth, squash, zucchini, and cucumber + is thickened with raw cream and chicken flour.
What you need to make Animal-Based Chicken Pot Pie Soup
Ingredients:
For the bowl:
- Chicken thighs
- Raw cream
- Carnivore Crisps chicken flour (ASHLEYR for 10% off)
- Chicken bone broth
- Acorn squash
- Carrots
- Zucchini
- Cucumber
- Dried parsley
- Dried thyme
- Dried basil
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
(for the full recipe, scroll to the bottom)
Substitutions
Butter or tallow will work in place of ghee, although I recommend using butter or ghee.
Any squash will work in place of acorn squash. I used acorn squash mainly for color (to get as close as possible to the color of potatoes).
Chicken tenders or breasts will work in place of chicken thighs.
Pasteurized cream will work in place of raw cream.
How to make Animal-Based Chicken Pot Pie Soup
If a visual will help, watch the Instagram Reel for this recipe.
Add the ghee to your cooking pot and bring to medium heat so it melts.
Once the ghee is melted, add the diced carrots and chopped squash, zuchinni, and cucumber to the pot along with the dried parsley, dried thyme, dried basil, and sea salt (ASHLEYR for 15% off).
Note: I chopped the acorn squash into the largest pieces (to resemble potatoes), the cucumber into slightly smaller pieces, and I used a melon baller to scoop out spheres of zucchini which I cut into 4 pieces to resemble peas. I don’t think the melon baller made a difference. I do recommend making the acorn squash pieces the largest and the cucumber/zucchini pieces a bit smaller. For a visual, see the Instagram Reel for this recipe.
Saute until the fruit and vegetables start to become soft, about 10 minutes.
Add the chicken bone broth to the pot and bring to a boil.
Once boiling, add the chicken thighs and cover.
Cook for 10-12 minutes until the chicken is done.
Once the chicken is fully cooked, remove it from the pot, add it to a plate, and shred it. For a visual, see the Instagram Reel for this recipe. Add the shredded chicken pieces back to the soup.
Add the chicken flour (ASHLEYR for 15% off) to the soup and stir so it fully blends. Bring to medium heat and simmer until most of the liquid evaporates, about 10-20 minutes.
Remove the soup from heat and allow it to naturally cool and thicken. Once cool (under 140 degrees), add the raw cream.
Note: Make sure the soup is cool (under 140 degrees) before adding the raw cream. If it’s too hot, you’ll pasteurize the cream.
Serve and enjoy! If there are leftovers, store them in the fridge in an airtight container for 3-4 days.
Note: The soup thickens quite a bit after sitting in the fridge and maintains its thickness after heating on the stovetop. I personally enjoyed it reheated more than I did fresh.
Tips to make the best Animal-Based Chicken Pot Pie Soup
- I chopped the acorn squash into the largest pieces (to resemble potatoes), the cucumber into slightly smaller pieces, and I used a melon baller to scoop out spheres of zucchini which I cut into 4 pieces to resemble peas. I don’t think the melon baller made a difference. I do recommend making the acorn squash the largest and the cucumber/zucchini a bit smaller. For a visual, see the Instagram Reel for this recipe.
- Make sure the soup is cool (under 140 degrees) before adding the raw cream. If it’s too hot, you’ll pasteurize the cream.
- The soup thickens quite a bit after sitting in the fridge and maintains its thickness after heating on the stovetop. I personally enjoyed it reheated more than I did fresh.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Animal-Based Chicken Pot Pie Soup
Animal-Based Chicken Pot Pie Soup
Equipment
- Large cooking pot (4-5+ quart)
Ingredients
- 1 lb chicken thighs
- 24 oz chicken bone broth
- 1/2 cup Carnivore Crisps chicken flour (ASHLEYR for 10% off)
- 1/2 cup raw cream
- 2 tbsp grass-fed ghee (or butter)
- 3 large carrots, skinned and diced into medallions
- 4 cups acorn squash, skinned and chopped
- 1 large zucchini, skinned and chopped
- 1 large cucumber, skinned and chopped
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1 tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
- Add the ghee to your cooking pot and bring to medium heat so it melts.
- Once the ghee is melted, add the diced carrots and chopped squash, zuchinni, and cucumber to the pot along with the dried parsley, dried thyme, dried basil, and sea salt (ASHLEYR for 15% off).
- Note: I chopped the acorn squash into the largest pieces (to resemble potatoes), the cucumber into slightly smaller pieces, and I used a melon baller to scoop out spheres of zucchini which I cut into 4 pieces to resemble peas. I don't think the melon baller made a difference. I do recommend making the acorn squash pieces the largest and the cucumber/zucchini pieces a bit smaller. For a visual, see the Instagram Reel for this recipe.
- Saute until the fruit and vegetables start to become soft, about 10 minutes.
- Add the chicken bone broth to the pot and bring to a boil.
- Once boiling, add the chicken thighs and cover.
- Cook for 10-12 minutes until the chicken is done.
- Once the chicken is fully cooked, remove it from the pot, add it to a plate, and shred it. For a visual, see the Instagram Reel for this recipe. Add the shredded chicken pieces back to the soup.
- Add the chicken flour (ASHLEYR for 15% off) to the soup and stir so it fully blends. Bring to medium heat and simmer until most of the liquid evaporates, about 10-20 minutes.
- Remove the soup from heat and allow it to naturally cool and thicken. Once cool (under 140 degrees), add the raw cream.
- Note: Make sure the soup is cool (under 140 degrees) before adding the raw cream. If it's too hot, you'll pasteurize the cream.
- Serve and enjoy! If there are leftovers, store them in the fridge in an airtight container for 3-4 days.
- Note: The soup thickens quite a bit after sitting in the fridge and maintains its thickness after heating on the stovetop. I personally enjoyed it reheated more than I did fresh.
What I used for this recipe:
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
