Low Carb Chicken Pot Pie Soup
Wholesome Chicken Pot Pie Soup is just so cozy and comforting. Like the heartiest, most flavorful pie filling but in a soup form.
Servings: 5 -6 servings
Ingredients
- 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
Instructions
- Prepare the veggies. Dice the 1 onion and chop the 3 carrots. Cut the 1 pound cooked chicken breast into bite-size pieces.
- Heat a Dutch oven or a large pot over medium-high heat. Heat 1 tablespoon of the 2 tablespoons olive oil until shimmering.
- Add onion and carrots, and sauté until slightly golden brown. Add 3-4 garlic cloves (minced) and cook until fragrant. In a small bowl, whisk cold 2 cups chicken stock with 1/4 cup gluten-free flour until the flour is fully dissolved.
- Pour the flour-stock mixture and 2 cups milk of choice into the pot and continue to whisk until well combined. Stir in 1 cup frozen peas and 1 cup frozen corn.
- Season with 1/4 teaspoon ground nutmeg, Kosher salt and ground 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 2 tablespoons curly 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 overboil 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 be kept 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