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–+ servings
Healthy Chicken Pot Pie Soup

Creamy Healthy Chicken Pot Pie Soup That's Low Carb Delight

A warm and comforting Healthy Chicken Pot Pie Soup that's low carb and made with a creamy cauliflower base.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 142
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Cauliflower florets Frozen can be used if fresh is unavailable.
  • 1 tablespoon Dried onion flakes Can substitute with onion powder.
  • 2 cups Frozen mixed vegetables (corn, carrots, green beans, peas) Feel free to swap for lower-carb veggies.
  • 2 cups Cooked chopped chicken breast Shredded rotisserie chicken works beautifully.
  • 1 tablespoon Better than Bouillon chicken base Equivalent to one bouillon cube.
For the Creamy Cauliflower Sauce
  • 1/4 cup Nutritional yeast Can use grated Parmesan as a substitute.
  • 2 cloves Garlic cloves Or use garlic powder (1/4 teaspoon per clove).
  • 1 teaspoon Sage Adjust the amounts according to taste.
  • 1 teaspoon Thyme Feel free to use fresh herbs.
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper Season to taste.
For Sautéing
  • 1 tablespoon Olive oil

Equipment

  • Large soup pan
  • large skillet
  • blender

Method
 

Preparation Steps
  1. In a large soup pan, combine fresh cauliflower florets with enough water to cover them. Cook over medium heat for 4–5 minutes until they are fork-tender, then drain while reserving some of the cooking water.
  2. Blend the cauliflower with minced garlic, olive oil, nutritional yeast, sage, thyme, and ¼ cup of the reserved liquid until smooth and creamy.
  3. In a separate large skillet, add a splash of olive oil and sauté your frozen mixed vegetables for about 2 minutes until heated through.
  4. Introduce the cooked chopped chicken breast into the pan, mixing everything together until evenly warm.
  5. In a small bowl, mix the Better than Bouillon chicken base with 1 cup of hot water and pour this broth into the pan.
  6. Stir everything together and bring it to a gentle simmer.
  7. Add the creamy cauliflower sauce to the skillet and stir until fully combined, heating through for about 5 minutes.
  8. Ladle the soup into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 142kcalCarbohydrates: 5.2gProtein: 14gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 720mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

This soup can be frozen for up to 3 months, but texture may change slightly when reheated. Best enjoyed fresh for optimal creaminess.

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