Description
This Healthy Chicken Pot Pie Soup is a comforting and nutritious twist on the classic pot pie, featuring a creamy cauliflower sauce base blended with chicken, mixed vegetables, and fragrant herbs. It’s a lighter, gluten-free alternative that’s packed with flavor and perfect for a wholesome meal.
Ingredients
Scale
Cauliflower Sauce
- 3 cups cauliflower florets
- 1 teaspoon dried onion flakes
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast (can substitute with grated parmesan cheese)
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- Salt and black pepper to taste (optional)
- 1/4 cup cooking liquid reserved from boiled cauliflower
Soup
- 1 cup frozen mixed vegetables (corn, carrots, green beans & peas)
- 8 ounces cooked chopped chicken breast or leftover turkey
- 2 teaspoons Better than Bouillon chicken base dissolved in 1 cup of hot water (or 1 cup chicken broth)
Instructions
- Prepare Cauliflower: In a large soup pan, add fresh chopped cauliflower and enough water to nearly cover. Heat to medium, cover, and cook until cauliflower is fork tender. Drain the water but reserve it for later use.
- Make Cauliflower Sauce: Transfer cooked cauliflower to a high-speed blender or food processor. Add olive oil, nutritional yeast, sage, thyme, crushed garlic, dried onion flakes, a pinch of salt and pepper, and 1/4 cup of the reserved cooking liquid. Puree until the mixture is smooth and creamy.
- Sauté Vegetables and Chicken: In the soup pan, add the frozen mixed vegetables and sauté for 1-2 minutes until warmed through. Stir in the cooked chopped chicken.
- Add Broth: Mix the Better than Bouillon chicken base with 1 cup of hot water and pour it into the soup pan with the vegetables and chicken. Stir to combine.
- Combine and Simmer Soup: Pour the pureed cauliflower sauce into the soup pan and mix well. Cook for about 5 minutes to let the flavors meld. If the soup is too thick, add additional water or chicken broth to reach your desired consistency.
- Serve and Store: Ladle the hot soup into bowls and enjoy immediately. Store any leftovers in an airtight container in the refrigerator.
Notes
- This soup is gluten-free if you ensure the chicken broth and bouillon are gluten-free.
- Substitute nutritional yeast with parmesan cheese for a richer dairy flavor.
- Use leftover roasted turkey or chicken to reduce prep time.
- Adjust seasoning with salt and pepper as preferred, depending on the saltiness of your broth or bouillon.
- For a vegan version, omit the chicken and use vegetable broth and a vegan protein substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Healthy Chicken Pot Pie Soup, Cauliflower Soup, Low Carb Soup, Gluten Free Chicken Soup, Comfort Food
