Healthy Chicken Pot Pie Soup
Healthy Chicken Pot Pie Soup is a low calorie soup recipe made without cream or dairy. A lighter chicken pot pie recipe that's delicious and gluten free! Low Calorie + Gluten Free + Paleo
Servings: 4 servings
Calories: 344kcal
Ingredients
- 12 oz cauliflower florets
- 1/4 cup unsweetened almond milk or milk of choice
- 1 cup carrots diced
- 1 cup celery diced
- 1/2 cup white onion diced
- 2 tablespoons extra virgin olive oil
- 2 cups Yukon gold potatoes diced with skin on
- 4 cups chicken broth low sodium
- 1 lb chicken breast
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Stovetop
- Cook the chicken by placing in an Instant Pot to make shredded chicken (omit the spices) or by placing in a slow cooker and cooking the chicken on high for 4 hours with 1 cup of chicken broth. Alternatively, you can cook the chicken another way that you prefer or by purchasing pre-cooked chicken.
- Add the cauliflower to a large pot and add water to cover the cauliflower. Bring to a boil. Boil 5-7 minutes or until cauliflower is soft. The smaller your florets, the faster this will be. Drain the cauliflower and set aside.
- Place the olive oil in the large pot with the onions, celery and carrots. Bring to a medium heat and cook 5-6 minutes or until the vegetables have softened.
- While the veggies cook, shredded the chicken breasts that you cooked and set aside.
- Add the potatoes, chicken broth, thyme, garlic powder, salt and pepper to the pot. Stir to combine, cover and bring to a boil. Boil 20 minutes or until the potatoes are soft.
- While the pot boils, add the cauliflower to a blender with the milk. Blend until smooth. Add the blended cauliflower to the pot with the shredded chicken. Stir then reduce to a low simmer and simmer 5 minutes. Serve immediatey!
- Store leftovers in the refrigerator up to 5 days or in the freezer up to 60 days.
Instant Pot
- Add the cauliflower to a large pot and add water to cover the cauliflower. Bring to a boil. Boil 5-7 minutes or until cauliflower is soft. The smaller your florets, the faster this will be. Drain the cauliflower and set aside.
- Place the remaining ingredients in the Instant Pot including the chicken breasts. Cover then set the valve to sealing and set to steam for 30 minutes. Note, it will take the pot time to pressurize.
- As the pot cooks, add the cauliflower to a blender with the milk. Blend until smooth.
- After the 30 minutes of pressure cooking, carefully move the valve to release. Release the steam then remove the cover. Stir in the blended cauliflower then shred the chicken with two forks. Serve immediately!
Slow Cooker
- Add the cauliflower to a large pot and add water to cover the cauliflower. Bring to a boil. Boil 5-7 minutes or until cauliflower is soft. The smaller your florets, the faster this will be. Drain the cauliflower and set aside.
- Place the remaining ingredients in a slow cooker including the chicken breasts. Cover and cook 8 hours on high.
- A few minutes before the slow cooker is done cooking, add the cauliflower to a blender with the milk. Blend until smooth.
- Stir in the blended cauliflower then shred the chicken with two forks. Serve immediately!
Notes
- Serving size is 1/4 of the recipe or approximately 2 cups. Serving sizes may vary.
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- If you enjoy this recipe, check out my cookbook for more delicious recipes!
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 32g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1088mg | Potassium: 1557mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5493IU | Vitamin C: 87mg | Calcium: 97mg | Iron: 2mg