Low Carb Chicken Pot Pie Soup

If you or someone in your family is trying to watch their carbs, they are going to LOVE this soup! It’s loaded with flavor and tastes amazing . . . you won’t even miss the carbs!

Be sure to check out our healthy eating plans – we teamed up with a registered dietitian to help us put together healthy plans that we know your family will love!

Serves: 6

Low Carb Chicken Pot Pie Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 stalks celery, diced
  • 1 medium onion, diced
  • 5 carrots, sliced
  • 2 cups cauliflower, chopped
  • 1 1/2 pounds boneless, skinless chicken breasts, cooked and cubed
  • 6 cups low-sodium chicken stock
  • 1 1/2 cups half and half
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • pinch of cayenne pepper


  1. In a large stock pot, heat olive oil over medium heat.
  2. Add in garlic, celery, onion, carrots, and cauliflower. Saute until vegetables are soft, about 5-6 minutes.
  3. Add in cooked chicken, chicken stock, half and half, thyme, rosemary, salt, pepper, and cayenne pepper.
  4. Bring to a simmer, then lower stove top temperature to medium-low. Simmer until the liquid is reduced to your preference (anywhere from 10-25 minutes). If it's too thick, you can add more chicken stock.
1414 cal
42 g
91 g
177 g

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