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chicken pot pie soup in an orange bowl
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Low Carb Chicken Pot Pie Soup

Low Carb Chicken Pot Pie Soup is just so cozy and comforting. Like the heartiest, most flavorful pie filling but in a soup!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 -6 servings
Calories 378kcal
Author Rena

Ingredients

  • 2 tbsp. olive oil divided
  • 1 lb. cooked chicken breast I use rotisserie or leftover chicken
  • 1 onion
  • 3-4 cloves of garlic 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 of frozen corn
  • 1/4 tsp. grated nutmeg
  • Kosher salt and ground pepper to taste
  • 2 Tbsp curly parsley chopped to garnish

Instructions

  • Start by cutting the veggies, dice the onion, and carrots. Cut the chicken into bite-size pieces.
  • Heat a Dutch oven or a large pot over medium-high heat. Heat 1 tablespoon of oil until shimmering.
  • Add onion, carrots, and sauté until slightly golden brown. Add garlic and cook until fragrant. In a small bowl whisk cold stock with flour, until the flour is fully dissolved.
  • Pour the flour-stock mixture and milk into the pot and continue to whisk until well combined. Stir in peas and corn.
  • Season with grated nutmeg, salt, and pepper. Stir in cooked chicken.
  • Reduce the heat to low and let simmer, stirring occasionally until veggies are cooked through and soup is thickened about 15 minutes.
  • Taste and adjust the salt and pepper, if needed.
  • Transfer the soup into serving bowls and garnish with chopped parsley.

Video

Notes

  • To keep this recipe simple and quick, use rotisserie or leftover chicken.
  • Shredded turkey would work - perfect for using up Thanksgiving leftovers!
  • Sweat your veggies. Make sure your onion and carrots are cooked long enough, so you release their flavor.
  • Chop your ingredients into spoon sizes. Make sure your chicken, carrots, etc, are cut into even, bite-sized pieces, for easy eating!
  • Opt for a low sodium chicken stock, so you can control your salt levels.
  • Make sure to simmer your soup, but don't over boil it. If you over boil your soup, the veggies will get mushy and the meat will toughen.
  • Don't add cold milk. If your milk is too cold it can curdle.
  • Garnish with some curly parsley.
  • If you want more herbs, you can throw in some thyme, rosemary, or bay leaves.
  • This soup should keep well in the refrigerator in an airtight container for 3 days.

Nutrition

Calories: 378kcal | Carbohydrates: 29g | Protein: 38g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 333mg | Potassium: 777mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6749IU | Vitamin C: 20mg | Calcium: 168mg | Iron: 2mg