If you’re looking for a cozy, comforting dish that wraps you in warmth with every spoonful, then my Low Carb Chicken Pot Pie Soup is just what you need. This recipe combines the classic flavors of chicken pot pie into a hearty soup that is perfect for busy weeknights or family gatherings. It’s one of those beloved dishes that always brings smiles to the table, filling everyone up without weighing them down.
The best part? It’s easy to whip up and offers a deliciously satisfying way to enjoy all the goodness of a traditional pot pie without the fuss of a crust. Get ready to embrace this warm bowl of joy!
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in just about 35 minutes, making it perfect for those hectic evenings.
- Family-Friendly: Packed with chicken and vegetables, it’s a hit with both kids and adults alike!
- Make-Ahead Convenience: You can easily prep this soup ahead of time, allowing for delicious leftovers that taste even better the next day.
- Low Carb Delight: Enjoy all the flavor without worrying about carbs—this soup fits right into your low-carb lifestyle.
Ingredients You’ll Need
You’ll be pleased to know that this recipe uses simple, wholesome ingredients that are easy to find! Gather these treasures to create your comforting bowl of Low Carb Chicken Pot Pie Soup:
- 2 tablespoons olive oil (divided, or avocado oil)
- 1 pound cooked chicken breast (I use rotisserie or leftover chicken)
- 1 onion
- 3-4 garlic cloves (minced)
- 1/4 cup gluten-free flour
- 2 cups chicken stock (cold)
- 2 cups milk of choice
- 3 carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 teaspoon ground nutmeg
- Kosher salt and ground pepper (to taste)
- 2 tablespoons curly parsley (chopped to garnish)
Variations
This soup is wonderfully flexible! Feel free to adjust it based on your preferences or what you have on hand:
- Swap the protein: Use shredded turkey or even some cooked beans for a vegetarian twist!
- Add different veggies: Try adding broccoli, green beans, or bell peppers for extra nutrition and color.
- Creamy option: For an even richer texture, stir in some cream cheese or heavy cream at the end.
- Spice it up: Want some heat? Add a pinch of red pepper flakes or diced jalapeños for a kick.
How to Make Low Carb Chicken Pot Pie Soup
Step 1: Prepare the Veggies
Start by dicing your onion, chopping your carrots, and cutting your cooked chicken breast into bite-sized pieces. Preparing your veggies first helps everything cook evenly and ensures you have everything ready when you need it!
Step 2: Sauté the Vegetables
Heat a Dutch oven or large pot over medium-high heat. Add 1 tablespoon of olive oil until it’s shimmering. Toss in the chopped onions and carrots, sautéing them until they turn slightly golden brown. This step enhances their natural sweetness and adds depth to your soup’s flavor! Once they smell amazing, add in the minced garlic and cook until fragrant.
Step 3: Create Your Base
In a small bowl, whisk together the cold chicken stock and gluten-free flour until smooth. Pour this mixture into the pot along with your milk of choice. Whisk everything together until well combined. This forms the creamy base for your soup—so comforting!
Step 4: Add Veggies and Seasoning
Now it’s time to stir in the frozen peas and corn. Season with ground nutmeg, kosher salt, and ground pepper. Finally, add in your cooked chicken pieces. This combination will create a wonderful blend of flavors that truly feels like home.
Step 5: Let It Simmer
Reduce the heat to low and let your soup simmer gently while stirring occasionally. This allows all those lovely flavors to meld together beautifully while ensuring that your veggies cook through—about 15 minutes should do it.
Step 6: Serve It Up
Once thickened to your preference, taste your creation and adjust salt and pepper if needed. Ladle the soup into serving bowls and garnish with fresh curly parsley for that final touch! Enjoy every delightful spoonful of this low carb chicken pot pie soup—it’s sure to become a favorite!
Pro Tips for Making Low Carb Chicken Pot Pie Soup
This cozy soup is a delight to prepare, and with these simple tips, you can elevate your cooking experience even further!
Use leftover chicken for convenience: If you have rotisserie chicken or any cooked chicken on hand, it speeds up the process and adds more flavor to the soup.
Opt for fresh veggies: Fresh carrots and peas not only enhance the taste but also provide a lovely crunch and vibrant color to your dish.
Adjust thickness with flour: If you prefer a thicker soup, gradually add more gluten-free flour to your mixture until you reach your desired consistency. This will help mimic that classic pot pie filling texture.
Experiment with spices: Adding herbs like thyme or rosemary can deepen the flavor profile of your soup. Don’t be afraid to try new seasonings based on your taste preferences!
Let it simmer longer: Allowing the soup to simmer a bit more can enhance the flavors as they meld together beautifully. Just keep an eye on the consistency!
How to Serve Low Carb Chicken Pot Pie Soup
Serving this soup can be just as delightful as making it! Here are some ideas to make your meal extra special.
Garnishes
- Chopped green onions: These add a fresh pop of color and a mild onion flavor that complements the soup.
- Croutons or crackers: A sprinkle of crunchy croutons or gluten-free crackers on top adds texture and makes every bite enjoyable.
Side Dishes
- Mixed greens salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette dressing offers a refreshing contrast to the hearty soup.
- Cauliflower rice: For an extra low-carb option, serve cauliflower rice alongside your soup for added volume without the carbs of traditional rice.
- Roasted vegetables: A side of roasted Brussels sprouts or broccoli brings additional nutrients and flavors that pair beautifully with the creamy soup.
- Garlic bread (gluten-free): Crunchy garlic bread is perfect for dipping into the soup and soaking up every delicious drop!
With these serving suggestions, your Low Carb Chicken Pot Pie Soup will not only warm hearts but also create memorable meals shared around the table. Enjoy!
Make Ahead and Storage
This Low Carb Chicken Pot Pie Soup is perfect for meal prep! You can easily make a big batch ahead of time and enjoy it throughout the week. Here’s how to store, freeze, and reheat your delicious leftovers.
Storing Leftovers
- Allow the soup to cool down to room temperature before storing.
- Transfer the soup to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Freezing
- Let the soup cool completely before freezing.
- Use freezer-safe containers or heavy-duty freezer bags for storage.
- Label with the date and freeze for up to 3 months.
- For best results, leave some space at the top of the container as the soup will expand when frozen.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat on the stovetop over medium heat, stirring occasionally until heated through.
- For microwave reheating, use a microwave-safe bowl and heat in short intervals, stirring in between until hot.
FAQs
Here are some common questions about making Low Carb Chicken Pot Pie Soup that might help you out!
Can I make Low Carb Chicken Pot Pie Soup with different vegetables?
Absolutely! Feel free to swap in your favorite low-carb vegetables like zucchini or bell peppers for a customized twist.
How do I thicken my Low Carb Chicken Pot Pie Soup?
If you prefer a thicker consistency, simply let the soup simmer longer until it reaches your desired thickness. You can also add more gluten-free flour or a low-carb thickener if needed.
Is this Low Carb Chicken Pot Pie Soup suitable for meal prep?
Yes! This recipe is fantastic for meal prep, allowing you to enjoy delicious meals throughout the week without any hassle.
Can I use raw chicken instead of cooked in this recipe?
While cooked chicken is recommended for convenience, you can use raw chicken. Just adjust your cooking time by adding it at the beginning and boiling until fully cooked.
How long does Low Carb Chicken Pot Pie Soup last in the fridge?
Stored properly in an airtight container, this soup will stay fresh for up to 3-4 days in the fridge.
Final Thoughts
I hope this Low Carb Chicken Pot Pie Soup brings warmth and comfort to your table! It’s such a heartwarming dish that reminds us of cozy family dinners. Enjoy making this recipe as much as I do, and don’t hesitate to put your own spin on it. Happy cooking!
Comfort Food
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Why You’ll Love This Recipe
This Low Carb Chicken Pot Pie Soup brings all the comforting flavors of the classic dish but in a lighter, soupier form. It’s hearty, nourishing, and packed with tender chicken and vibrant vegetables. Perfect for chilly nights, this recipe is easy to whip up and will warm your soul. Plus, it’s gluten-free and low in carbs, making it a guilt-free indulgence!
Ingredients You’ll Need
- 2 tablespoons olive oil (divided, or avocado oil)
- 1 pound cooked chicken breast (I use rotisserie or leftover chicken)
- 1 onion
- 3-4 garlic cloves (minced)
- 1/4 cup gluten-free flour
- 2 cups chicken stock (cold)
- 2 cups milk of choice
- 3 carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 teaspoon ground nutmeg
- Kosher salt and ground pepper (to taste)
- 2 tablespoons curly parsley (chopped to garnish)
Variations
- Vegetarian Option: Substitute the chicken with chickpeas or tofu for a vegetarian-friendly version.
- Add More Veggies: Feel free to include other vegetables like green beans, potatoes, or bell peppers for added nutrition and flavor.
- Spicy Kick: Add a dash of cayenne pepper or red pepper flakes if you like a little heat in your soup.
How to Make
- Prepare the veggies. Dice the onion and chop the carrots. Cut the cooked chicken into bite-size pieces.
- Heat a Dutch oven or large pot over medium-high heat. Add 1 tablespoon olive oil until shimmering.
- Sauté the onion and carrots until slightly golden brown, then add minced garlic and cook until fragrant.
- Whisk together the cold chicken stock and gluten-free flour until dissolved, then pour into the pot along with the milk.
- Stir in frozen peas and corn, season with nutmeg, salt, and pepper, and add the chicken.
- Reduce heat to low and simmer for about 15 minutes, stirring occasionally until veggies are tender and soup thickens.
- Serve in bowls and garnish with chopped parsley.
Pro Tips
- For a creamier soup, use whole milk or half-and-half instead of low-fat milk.
- Make sure to whisk the flour and stock well to avoid lumps in your soup.
- If you prefer a thicker soup, let it simmer a bit longer or add a touch more gluten-free flour.
How to Serve
Serve the soup warm in bowls, garnished with fresh curly parsley. Pair it with a side of crusty gluten-free bread or a light salad for a complete meal. It’s perfect for cozy dinners or meal prep for the week!
Make Ahead and Storage
You can make this soup ahead of time and store it in the refrigerator for up to 3 days. To freeze, let it cool completely before transferring to an airtight container; it will keep well for up to 3 months. Reheat on the stove or in the microwave before serving.
FAQs
Can I use fresh chicken instead of cooked?
Yes, you can use raw chicken. Just cook it in the pot before adding the vegetables.
Is this soup suitable for meal prep?
Absolutely! This soup stores well and is perfect for meal prep.
Can I make it dairy-free?
Yes! Substitute regular milk with almond milk or coconut milk for a dairy-free version.
Final Thoughts
This Low Carb Chicken Pot Pie Soup is not only a comforting meal but also a delightful way to enjoy the flavors of a classic dish without the guilt. It’s easy to customize and perfect for any night of the week. Enjoy every spoonful of this hearty, wholesome soup!
Low Carb Chicken Pot Pie Soup
Discover the comforting flavors of classic chicken pot pie in a hearty soup form with this Low Carb Chicken Pot Pie Soup. Perfectly suited for busy weeknights or family gatherings, this recipe combines tender chicken, vibrant vegetables, and a creamy base that warms you from the inside out. With wholesome ingredients and an easy preparation method, you can enjoy all the deliciousness of traditional pot pie without the crust. This low carb delight is not only satisfying but also fits seamlessly into your healthy lifestyle. Enjoy every spoonful of this cozy dish that’s sure to bring smiles around the table!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil (divided)
- 1 pound cooked chicken breast
- 1 onion
- 3–4 garlic cloves (minced)
- 1/4 cup gluten-free flour
- 2 cups chicken stock
- 2 cups milk of choice
- 3 carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 teaspoon ground nutmeg
- Kosher salt and ground pepper (to taste)
- 2 tablespoons curly parsley (chopped for garnish)
Instructions
- Dice the onion and chop the carrots. Cut the cooked chicken into bite-sized pieces.
- Heat a Dutch oven over medium-high heat and add 1 tablespoon of olive oil until shimmering.
- Sauté the onion and carrots until lightly golden brown; add minced garlic and cook until fragrant.
- Whisk together cold chicken stock and gluten-free flour in a bowl, then pour into the pot along with milk.
- Stir in frozen peas, corn, season with nutmeg, salt, and pepper, then add cooked chicken pieces.
- Reduce heat to low and let simmer for about 15 minutes while stirring occasionally until vegetables are tender and soup thickens.
- Serve warm in bowls garnished with chopped parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
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