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!
- 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
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.
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