Dinner

Healthy Chicken Pot Pie Soup Recipe

Bylina Carter December 6, 2025December 6, 2025

Introduction

This Healthy Chicken Pot Pie Soup is a comforting and nutritious twist on the classic dish. Creamy cauliflower sauce blends with tender chicken and mixed vegetables for a satisfying meal that’s easy to prepare and full of flavor.

A close-up view of a creamy stew served in a white bowl, filled to the top with a thick, white sauce mixed with visible chunks of orange carrots, green beans, corn kernels, peas, and pieces of white potato or chicken, showing a rich and smooth texture with some lumps from the vegetables, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 hot water (or 1 cup chicken broth)
2 tablespoons nutritional yeast (can substitute with 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 (optional)

Instructions

Step 1: In a large soup pan, add the cauliflower florets and enough water to almost cover them. Heat over medium heat, cover, and cook until the cauliflower is fork tender. Drain the water but reserve it for later use.

Step 2: Transfer the cooked cauliflower to a high-speed blender or food processor. Add the olive oil, nutritional yeast, sage, thyme, garlic, dried onion flakes, a pinch of salt and pepper, and 1/4 cup of the reserved cooking liquid. Puree until smooth to make the creamy cauliflower sauce.
Step 3: In the soup pan, sauté the frozen vegetables for 1-2 minutes until warmed through. Add the cooked chopped chicken and stir well.
Step 4: Stir the chicken base dissolved in 1 cup of hot water (or chicken broth) into the pan with the chicken and vegetables.

Step 5: Add the pureed cauliflower sauce to the soup pan and mix well to combine all ingredients.
Step 6: Cook for about 5 minutes to allow the flavors to meld. If the soup is too thick, add more water or chicken broth to reach your desired consistency.
Step 7: Ladle the soup into bowls and serve warm. Store any leftovers in an airtight container.

Tips & Variations

Use leftover roasted turkey instead of chicken for a delicious variation.
Substitute nutritional yeast with grated parmesan cheese for a richer flavor.
Add a pinch of smoked paprika for a subtle smoky note.

For extra creaminess, stir in a splash of milk or cream before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or broth if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.