Description
Indulge in the warmth of this Healthy Chicken Pot Pie Soup Recipe, a comforting dish perfect for cozy evenings or busy weeknights. This creamy soup features a cauliflower sauce that replaces heavy cream, making it a guilt-free delight. Low in carbs and calories but high in protein, it’s ideal for various diets without sacrificing flavor. With savory chicken and a medley of vegetables, each spoonful offers the satisfaction of traditional pot pie with a nutritious twist. Quick to prepare in just 30 minutes, this soup is an excellent choice for meal prep or family dinners.
Ingredients
Scale
- 3 cups cauliflower florets
- 1 cup frozen mixed vegetables (corn, carrots, green beans & peas)
- 8 ounces cooked chicken breast or leftover turkey
- 2 teaspoons Better than Bouillon chicken base (or chicken broth)
- 2 tablespoons nutritional yeast (or grated parmesan cheese)
- 2 cloves garlic
- Olive oil, herbs, salt, and pepper
Instructions
- In a large soup pan, cook cauliflower in water until fork-tender. Drain, saving some liquid.
- Blend cauliflower with olive oil, nutritional yeast, garlic, and seasoning until smooth.
- Sauté frozen vegetables in the cleaned pan until warm. Add chicken and stir.
- Mix bouillon with hot water and add to the pan along with the pureed cauliflower mix.
- Heat through for about 5 minutes; adjust thickness with more liquid if necessary.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg