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!
Servings: 5 -6 servings
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