Chicken Pot Pie Soup
A warm and comforting soup that combines the classic flavors of chicken pot pie in a healthy, low-carb, gluten-free, and dairy-free format.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs Provides the hearty protein base of the soup.
- 1 cup diced onions Adds flavor to the soup.
- 1 cup diced carrots For sweetness and color.
- 1 cup diced celery Provides crunch and flavor.
- 1 cup frozen peas Adds sweetness and color.
- 4 cups chicken broth Keeps the soup flavorful.
- 1 cup cauliflower rice Low-carb alternative to traditional rice.
- 1 cup non-dairy cream (coconut milk or unsweetened almond milk) For a creamy texture without dairy.
Herbs and Spices
- 1 tsp thyme Herb for flavoring.
- 3 cloves garlic, minced Adds a strong flavor.
- 1 tsp black pepper For seasoning.
Instructions
Preparation
- In a large pot, heat oil over medium heat. Add diced onions, carrots, and celery, sautéing until softened.
- Stir in the chicken pieces and cook until they are no longer pink and reach an internal temperature of 165°F (74°C).
- Add minced garlic and thyme, stirring for an additional minute.
- Pour in the chicken broth, followed by the cauliflower rice. Allow it to simmer until the cauliflower is tender.
- Stir in your non-dairy cream to achieve a velvety texture and adjust seasoning to taste.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Can be frozen for up to two months (avoid adding non-dairy cream until reheated).