Low Carb Chicken Pot Pie Soup Recipe

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, that 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.

How to make Low Carb Chicken pot pie soup

Step 1: In a large stock pot, heat olive oil over medium heat.

Step 2: Add in garlic, celery, onion, carrots, and cauliflower. Saute until vegetables are soft, about 5-6 minutes.

Step 3: Add in cooked chicken, chicken stock, half and half, thyme, rosemary, salt, pepper, and cayenne pepper.

Step 4: Bring to a simmer, then lower stove top temperature to medium-low.

Step 5: 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.

How could I make this in a slow cooker?

You most definitely could turn this into a slow cooker dish.

I recommend putting all the ingredients in the slow cooker, except the half and half.

Place everything in the slow cooker, except the half and half. Let it cook for about 4 hours on low, or 2 hours on high.

Add the half and half for the last half hour of cooking. If you are looking for a healthier alternative, you could use milk, or go without the creaminess and just eat it as is. It would be delicious without the dairy as well.

What sides would I put with this recipe?

This soup is so filling, you don’t need any large or extravagant sides, when serving it. Keep it simple, and keep it tasty.

I love a good soup and salad combination. This soup is perfect to serve a side salad with. I recommend our Seven Layer Green Salad, or our Olive Garden Copycat Salad.

You also can’t serve soup, and not have anything to dip in it. I love a classic grilled cheese sandwich. But have you ever tried, Grilled Cheese Roll Ups? They are a game changer.

I personally think they are easier to make, and tastes way better than a regular old grilled cheese.

I also just love a good roll or breadstick. Our favorite and most popular rolls are our, Garlic Dinner Rolls. So simple, yet so delicious.

I also love our Easy Cheesy Breadsticks recipe. That one is a must-try.

Did you know we have a Youtube Channel?

We have hundreds of simple and delicious recipes your family will love. Each one is tried and true so you know your picky eaters will love it too.

Looking for more delicious soup recipes?

• Hamburger Vegetable Soup
• Slow Cooker 8 Can Taco Soup
• Ground Turkey Sausage Ravioli Soup
• Ground Beef and Macaroni Tomato Soup
• Instant Pot Potato Soup

Serves: 6

Low Carb Chicken Pot Pie Soup Recipe

This Low Carb Chicken Pot Pie Soup is practically guiltless and tastes amazing. You would never know how low calorie and low carb this soup is. Bursting with flavor!

Prep Time 10 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 30 minutes mins

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Ingredients

• 2 Tablespoons olive oil
• 2 teaspoons minced garlic
• 4 stalks celery diced
• 1 onion diced
• 5 carrots sliced
• 2 cups cauliflower chopped
• 1 ½ pounds boneless skinless chicken breasts cooked and cubed
• 6 cups chicken stock low sodium
• 1 ½ cups half and half
• ½ teaspoon thyme
• ½ teaspoon rosemary
• ½ teaspoon salt
• ½ teaspoon pepper
• pinch cayenne pepper

Instructions

• In a large stock pot, heat olive oil over medium heat.
• Add garlic, celery, onion, carrots, and cauliflower. Saute until vegetables are soft, about 5-6 minutes.
• Add in cooked chicken, chicken stock, half and half, thyme, rosemary, salt, pepper, and cayenne pepper.
• 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.

Nutrition

Calories: 378 kcal · Carbohydrates: 21 g · Protein: 34 g · Fat: 18 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 102 mg · Sodium: 761 mg · Potassium: 1116 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 8877 IU · Vitamin C: 24 mg · Calcium: 119 mg · Iron: 1 mg

Equipment

• Stock Pot

Recipe Details

Course: Soup

Cuisine: American

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