This soup is mouth-watering and taste like you’re eating the filling out of the best chicken pot pie. Serve with my 100% Whole Wheat Drop Biscuits or 50% Whole Wheat Biscuits & Biscuit Making Tip for a traditional pot pie feel. The whole family will love the recipe and you’ll feel good about serving it.

When sometimes it’s so hard to make healthy food taste as delicious as the unhealthy original recipes…this healthy recipe feels like winning.

So Good & So Good for You!

No heavy cream, no dairy, no flour or cornstarch I can’t think of a better way to eat your vegetables than a soup full of carrots, onion, garlic, celery, corn…and….the secret ingredient….creamy cauliflower puree!

Trust me! It doesn’t taste like cauliflower but like a delicious traditional creamy broth made with heavy cream and flour. I used 2 bags of riced cauliflower that cooks in the microwave but you can buy a 1 or 2 heads of cauliflower or cauliflower florets and steam it yourself.

Choose Your Chicken & Veggies!

For my recipe I like using bone-in, skin on chicken thighs for a really delicious, natural flavor.

If you want to go for an even lower fat option then choose bone-in, skin on chicken breast or boneless, skinless chicken thighs or breast. You can even do a mixture of the two. If you go with a boneless, skinless chicken then sauté your veggies in a tablespoon or two of olive or avocado oil.

If you want to you could add some diced potatoes, green beans, brocolli, spinach, or other vegetables you enjoy.

For a true paleo and keto recipe you can omit the corn.

Sauteeing the veggies in the chicken fat.

Creamy Homemade Chicken Pot Pie Soup

Course: SoupsCuisine: American, SouthernDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Protein

26 g

Carbs

20 g

Fats

14 g

Net Carbs (- 6 g fiber)

14 g

Creamy, delicious chicken pot pie soup that is so good for you!

Ingredients

4 bone-in, skin on chicken thighs
3 large carrots, sliced in rounds to 1/4 inch thick
1 large onion, diced
3 stalks of celery, sliced to 1/4 inch thick
1 tablespoon minced garlic
8 cups of water
1 cup of frozen peas
1 cup of frozen corn* optional
20 oz of cauliflower, steamed (Stove top or microwave). I like frozen riced cauliflower for convienance.
1 tablespoon McCormick Italian Seasoning
1 teaspoon garlic salt
1-2 teaspoons of salt
1/2-1 teaspoon of black pepper

Directions

Steam your cauliflower. If you have cauliflower on the bag follow the directions to cook in the microwave. If you have a head of cauliflower, chop it into florets. Insert a steam basket into a large pot and add an inch of water to the pot. Place the florets into the steam basket. Bring to a boil. Cover and let steam about 10 minutes until soft.
In a large soup pot, place chicken skin side down over medium high heat. Let it brown for about 10 minutes to render some fat out of the skin.
Remove the chicken from the pot.
Add onion, celery and carrots to the chicken fat in the pot. Stir and let sauté about 5 minutes.
Add the garlic to the pot and stir around for a minute.
Add 8 cups of water to the pot and return the chicken to the pot.
Stir in the Italian Seasoning and Salt & Pepper.
Bring to a boil and let boil until chicken is cooked through (about 20-30 minutes).
Remove chicken and let cool.
Stir in the peas and carrots and keep at a low simmer for 10 minutes.
Place cooked cauliflower in a blender along with 3 cups of the broth. Puree until smooth (start with slow speed and increase). If you need to do this in batches do so.
Pour the cauliflower puree into the soup. If there is any left in the blender I add some broth and swirl it around and pour back into the soup.
Shred your chicken into chunks and return to the soup.