Chicken Pot Pie Soup

Forgo the pie crust to reduce the carbohydrate content, and make a soup version of this comforting dish instead! This chicken pot pie soup recipe makes two servings and can be doubled if you are cooking for a larger group. There are plenty of vegetables and seasonings that make this soup a hit.

Makes 2 servings
Serving Size: 1 bowl
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients for chicken pot pie soup

  • ½ cauliflower
  • ½ cup frozen veggies
  • ½ chicken breast fillet
  • ½ cup vegetable broth
  • ⅛ tsp. garlic powder
  • ⅛ tsp. thyme
  • Everyday seasoning to top
  • Pepper and other spices to taste

Directions for chicken pot pie soup

  1. Chop cauliflower into florets.
  2. Bring water to a boil in a large pot.
  3. Steam cauliflower until soft, around 10 minutes.
  4. In a blender, add vegetable broth and steamed cauliflower and blend until smooth.
  5. Transfer blended ingredients into a pot, then add spices and frozen vegetables, keeping the heat to a simmer.
  6. On a separate pan, fry chicken breast in olive oil until cooked and browned, then chop into bite sized pieces.
  7. Add the chicken to the soup, then stir to mix all of the ingredients.
  8. Pour soup into bowls and top with every day seasoning.

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Nutrition facts

Per Serving

  • calories: 125
  • carbohydrate: 16g
  • cholesterol: 23mg
  • fat: 1g
  • fiber: 6g
  • potassium: 639mg
  • protein: 16g
  • sodium: 470mg
  • sugar: 7g

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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