Quick Description:
This Low Carb Chicken Pot Pie Soup is a creamy, hearty meal that captures the flavors of classic chicken pot pie without the carbs. Made with tender chicken, a medley of vegetables, and a creamy, savory broth, it’s the perfect low-carb comfort food that doesn’t sacrifice flavor or satisfaction.
Servings & Timing:
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients List
For the Soup:
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth (low-sodium)
- 2 cups heavy cream (or coconut milk for dairy-free)
- 2 cups cooked, shredded chicken (preferably rotisserie chicken)
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Thickening:
- 1 tablespoon xanthan gum (optional, for a thicker soup)
- 1 tablespoon cream cheese (for extra creaminess)
Instructions
Step 1: Sauté the Vegetables
- In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant.
Step 2: Add the Broth and Cream
- Pour in the chicken broth and bring it to a simmer.
- Add the heavy cream (or coconut milk if using), stirring well to combine. Let the soup simmer gently over medium heat for about 10-12 minutes.
Step 3: Add Chicken and Seasonings
- Add the shredded chicken to the pot, followed by the frozen peas. Stir in the dried thyme, onion powder, garlic powder, and a pinch of salt and pepper.
- Allow the soup to simmer for an additional 10-15 minutes, until the vegetables are tender and the soup has thickened to your liking.
Step 4: Optional Thickening
- If you prefer a thicker soup, add xanthan gum (1 tablespoon at a time) and stir well until it reaches your desired consistency. Alternatively, stir in cream cheese for added creaminess.
Step 5: Final Adjustments
- Taste and adjust the seasoning with additional salt and pepper, if needed.
- Garnish with freshly chopped parsley and serve warm.
Additional Notes:
Make-Ahead Tip:
- You can make this soup ahead of time! Simply prepare it as directed and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave when ready to serve.
Storage & Freezing:
- This soup can be stored in the fridge for up to 3 days.
- Freezing: To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Dietary Info:
- Low Carb: This soup is a perfect low-carb option, especially when served with a side salad or low-carb bread.
- High Protein: Thanks to the chicken, it’s rich in protein, perfect for muscle recovery and maintaining lean muscle mass.
- Dairy-Free Option: Use coconut milk and leave out the cream cheese to keep it dairy-free.
Recipe Variations & Serving Suggestions:
- Vegetable Variations: Add or swap other vegetables such as zucchini, bell peppers, or spinach for added nutrients and texture.
- Thicker Soup: For a thicker soup, add a small amount of cream cheese or parmesan cheese to the base before adding the chicken. You can also use cauliflower rice or shirataki noodles as a filler.
- Crusty Side: Pair this soup with a low-carb bread or a side of garlic butter sautéed spinach to keep it light but filling.
FAQs:
Q: Can I use frozen chicken in this recipe?
A: Yes! If you’re using frozen chicken, you’ll want to cook it fully before shredding and adding it to the soup. You can either cook the chicken in advance or add raw chicken directly to the pot, allowing extra time for it to cook through before shredding.
Q: How can I make this soup even lower in calories?
A: To lower the calories, use less heavy cream and replace it with unsweetened almond milk. You can also use lean chicken breast instead of darker cuts.
Q: Can I use other vegetables?
A: Absolutely! Feel free to swap out carrots and celery for other vegetables like cauliflower, broccoli, or even butternut squash for a different flavor.
Call-to-Action:
“Are you ready for a comforting, healthy, and satisfying meal? This Low Carb Chicken Pot Pie Soup is sure to hit the spot! Give it a try and let me know how it turned out! Share your creations with me on social media or tag a friend who needs this cozy dish in their life!”
