Chicken Pot Pie Soup (healthy + low carb)
Low carb chicken pot pie soup captures the essence of a classic pot pie in the form of a savory, creamy broth packed with tender chicken, hearty vegetables, and aromatic spices. And with no carb-heavy crust, this recipe is a guilt-free, satisfying twist on a beloved comfort food.
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What can I expect?
Chicken pot pie soup features a thick, creamy broth seasoned with fresh veggies and hearty chicken. As a result, it has all the creamy texture and rich flavor of a classic chicken pot pie. However, you won’t find any heavy crust or dairy-rich gravy in this recipe!
Instead, it’s made with natural, nutritious ingredients for a protein-rich, veggie-filled recipe that will satisfy your comfort food craving with zero guilt!
Combined in a single large pot, this recipe requires minimal prep time and cooks in just twenty-five minutes. As a result, you’ll be in and out of the kitchen with minimal cleanup in just over thirty minutes with a meal that makes enough for a hungry crowd.
Is Chicken Pot Pie Soup Healthy?
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Let’s take a look at the main ingredients:
- Chicken
- Onion
- Carrots
- Celery
- Coconut milk
- Cheddar Cheese
Chicken, onion, carrots, celery and coconut milk are all natural, nutritious food sources. Each have their own list of health benefits.
But what about Cheddar Cheese? Is dairy healthy?
Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…
Let’s be mindful of our dairy intake. Buy dairy that comes from pasture raised cows and try to eat less.
Sugar is what makes food unhealthy.
Classic chicken pot pie recipes are made with a flour-based crust (refined grains) which means it is practically all sugar.
Add a crust with 15g of sugar to this soup, and you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)
Omit the crust completely, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, protein, and quality, whole-food energy.
Enjoy this low carb chicken pot pie soup knowing it supports your well-being. Learn more about eating less sugar here.
Low Carb Chicken Pot Pie Soup Tips
1. Eat now and later
This recipe makes enough to feed up to eight people and can easily be doubled for a great meal prep option throughout the week. Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to five days or in the freezer for up to four to six months.
2. Add a side
Replace the crust with a healthier option like a side of low carb dinner rolls for dipping. Or, add even more veggies to your meal with a lemon parmesan salad or spiraled cucumber salad.
3. Have leftover chicken?
Keep it on hand for salads, sandwiches, and wraps. You can also use it to make easy chicken tortilla soup, salsa chicken, or white chicken chili!
Low Carb Chicken Pot Pie Soup
Print Recipe
Ingredients
- 2 Tbsp olive oil
- 1.5 lbs boneless chicken breast cut into bite size pieces or 2 cups cooked chicken shredded
- ¼ cup diced onion
- 2 pcs carrots diced
- 2 pcs celery sticks diced
- 2 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 4 cups chicken broth
- 1 cup coconut milk or Almond Milk
- ½ cup shredded cheddar cheese
- ¼ cup heavy cream (optional, for added creaminess)
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 3-4 minutes until the vegetables start to soften.
- Add the garlic, dried thyme, and dried rosemary to the pot. Sauté for another 30-60 seconds until fragrant.
- If using raw chicken, add diced chicken breast to the pot and cook until browned and cooked through.
- Pour in a little chicken broth and scrape up the bottom of the pot to get any bits stuck to the bottom. Add the remaining broth and coconut milk. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes until the vegetables are tender.
- If using cooked chicken, stir in the cooked chicken.
- Add shredded cheese and heavy cream (optional), add it now for added creaminess.
- Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Season the soup with salt and pepper to taste.
Notes
DID YOU MAKE THIS RECIPE?
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