Description
Warm up with this delightful Healthy Chicken Pot Pie Soup, a creamy and comforting twist on the classic dish! This recipe features a velvety cauliflower sauce that replaces heavy cream, making it low in carbs while still being rich in flavor. Loaded with lean chicken and nutritious vegetables, this soup is both satisfying and health-conscious. Perfect for busy weeknights or cozy weekends, it can be customized with your choice of veggies or leftover proteins, ensuring a quick and delicious meal every time.
Ingredients
Scale
- 3 cups cauliflower florets
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 cup frozen vegetable mix (corn, carrots, green beans & peas)
- 8 ounces cooked chopped chicken breast or leftover turkey
- 2 teaspoons Better than Bouillon chicken base (or chicken broth)
Instructions
- In a large soup pan, add cauliflower and enough water to cover it. Cook over medium heat until fork-tender, then drain.
- Transfer cauliflower to a blender. Add olive oil, garlic, nutritional yeast, sage, thyme, salt, and pepper. Blend until smooth.
- In the same pan, sauté frozen vegetables for 1-2 minutes until warmed through. Add chopped chicken and stir.
- Mix bouillon with hot water and pour into the pan. Combine with the vegetable mixture.
- Stir in the pureed cauliflower sauce. Heat for about 5 minutes until flavors meld. Adjust consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg