Description
Indulge in the warmth of this Healthy Chicken Pot Pie Soup, a delightful twist on the classic dish. This creamy soup features a luscious cauliflower base that delivers all the comforting flavors of traditional pot pie without the heavy calories. Perfect for cozy dinners or meal prep, this recipe is dairy-free, low-carb, and gluten-free, accommodating various dietary preferences. In just 30 minutes, you can whip up a nourishing bowl that satisfies both your taste buds and health goals.
Ingredients
Scale
- 3 cups cauliflower florets
- 1 cup frozen mixed vegetables (corn, carrots, green beans & peas)
- 8 ounces cooked chopped chicken breast or leftover turkey
- 2 teaspoons Better than Bouillon chicken base (or chicken broth)
- 2 tablespoons nutritional yeast
- 2 cloves garlic, crushed
- Olive oil and herbs (sage and thyme) for flavor
Instructions
- In a large soup pan, cook cauliflower florets in water until fork-tender; drain and reserve some water.
- Blend cooked cauliflower with olive oil, nutritional yeast, garlic, sage, thyme, and a bit of reserved cooking liquid until smooth.
- Sauté frozen vegetables in a clean pan for a couple of minutes. Add chopped chicken and mix well.
- Combine bouillon dissolved in hot water with the vegetable-chicken mix.
- Stir in the pureed cauliflower sauce until well mixed; heat for an additional 5 minutes.
- Adjust consistency with more water or broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg