Healthy Chicken Pot Pie Soup
A warm and comforting soup combining tender chicken, vibrant vegetables, and a creamy cauliflower sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Ingredients
- 3 cups cauliflower florets
- 1 teaspoon dried onion flakes
- 1 cup frozen vegetables (corn, carrots, green beans & peas mix)
- 8 ounces cooked chopped chicken breast or leftover turkey
- 2 teaspoons Better than Bouillon chicken base dissolved in 1 cup of hot water
- 2 tablespoons nutritional yeast (or grated parmesan cheese)
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- Salt and black pepper to taste
Instructions
- Cook cauliflower: In a large soup pan, add the cauliflower florets and enough water to almost cover them. Bring to medium heat and cover, cooking until the cauliflower is fork-tender (about 10-15 minutes).
- Drain & reserve water: Drain the water, keeping it for later use.
- Blend ingredients: Transfer the cooked cauliflower to a high-speed blender. Add olive oil, nutritional yeast, sage, thyme, garlic, onion flakes, salt, and pepper along with 1/4 cup of the reserved cooking liquid. Puree until smooth.
- Sauté vegetables: In a separate pan, add the frozen vegetables. Sauté for 1-2 minutes until warmed through.
- Add chicken: Stir in the chopped chicken until evenly mixed.
- Combine broth: Mix the bouillon with 1 cup of hot water and pour into the pan, stirring to combine.
- Add cauliflower mixture: Incorporate the pureed cauliflower sauce into the soup. Mix well and let it cook together for about 5 minutes until flavors meld.
- Adjust consistency: If the soup feels too thick, add additional water or broth until you reach your desired consistency.
- Serve: Ladle the soup into bowls and enjoy!
Notes
Customize the vegetables based on your preferences and enjoy a creamy, comforting dish.