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Low Carb Chicken Pot Pie Soup

Low Carb Chicken Pot Pie Soup
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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!

Ingredients

Scale
  • 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

  1. Dice the onion and chop the carrots. Cut the cooked chicken into bite-sized pieces.
  2. Heat a Dutch oven over medium-high heat and add 1 tablespoon of olive oil until shimmering.
  3. Sauté the onion and carrots until lightly golden brown; add minced garlic and cook until fragrant.
  4. Whisk together cold chicken stock and gluten-free flour in a bowl, then pour into the pot along with milk.
  5. Stir in frozen peas, corn, season with nutmeg, salt, and pepper, then add cooked chicken pieces.
  6. Reduce heat to low and let simmer for about 15 minutes while stirring occasionally until vegetables are tender and soup thickens.
  7. Serve warm in bowls garnished with chopped parsley.

Nutrition

Find it online: https://www.weekmealideas.com/low-carb-chicken-pot-pie-soup/