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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 Time10 mins
Cook Time3 hrs 20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: chicken soup, Healthy Soup
Servings: 6
Calories: 378kcal

Equipment

  • Stock Pot

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