Go Back
–+ servings
Healthy Chicken Pot Pie Soup

Comforting Healthy Chicken Pot Pie Soup You’ll Crave

This Healthy Chicken Pot Pie Soup is a creamy, low-carb, and dairy-free twist on a classic, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Cream
  • 1 head Cauliflower florets Frozen cauliflower florets can be used.
  • 2 cloves Crushed garlic Garlic powder can be used as a substitute.
  • 2 tablespoons Olive oil Used for sautéing.
  • 1/4 cup Nutritional yeast Grated parmesan cheese can be used.
  • 1 teaspoon Dried sage
  • 1 teaspoon Dried thyme Fresh herbs are recommended for better flavor.
For the Soup Base
  • 1 tablespoon Dried onion flakes Fresh onions can be substituted.
  • 16 ounces Frozen vegetables (corn, carrots, green beans & peas mix) Lower carb veggies can be substituted.
  • 2 cups Cooked chopped chicken breast Frozen, precooked chicken can be used.
  • 1 tablespoon Better than Bouillon chicken base Chicken broth or stock can be used.
  • to taste Salt
  • to taste Black pepper

Equipment

  • Large pot
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large pot filled with boiling water, cook the cauliflower florets for 4-5 minutes until fork-tender. Reserve a cup of the cooking water.
  2. In a blender, combine the cauliflower with crushed garlic, olive oil, nutritional yeast, dried sage, dried thyme, and a bit of the reserved liquid. Blend until smooth and creamy, then set aside.
  3. Heat a splash of olive oil in the same pot over medium heat. Add the frozen vegetables and sauté for 1-2 minutes until warmed through and vibrant.
  4. Add the pre-cooked chopped chicken to the pot. Dissolve the Better than Bouillon in about 4 cups of hot water, then pour into the pot. Stir together and simmer for 2-3 minutes.
  5. Stir in the prepared cauliflower cream into the chicken and vegetable mixture and simmer for an additional 5 minutes, stirring occasionally. Add reserved cooking water if needed to achieve desired consistency.
  6. Ladle the soup into bowls and serve immediately, garnished with freshly chopped herbs if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Use pre-cooked chicken only for safety. Adjust thickness by modifying liquid in the cauliflower cream as needed. Customize flavors with additional spices or vegetable swaps.

Tried this recipe?

Let us know how it was!