If you’re craving the cozy comfort of chicken pot pie but want to keep things light and healthy, this Low Carb Chicken Pot Pie Soup Recipe is an absolute dream come true. Imagine all those classic, hearty flavors in a warm, creamy soup that’s both satisfying and guilt-free. It’s loaded with tender chicken, vibrant veggies, and a silky broth that feels indulgent but fits perfectly into a low carb lifestyle. Whether you’re warming up on a chilly evening or looking for an easy weeknight meal that your whole family will love, this soup checks all the boxes.
Ingredients You’ll Need
Gathering these ingredients is like assembling a team of simple yet essential players that bring incredible taste, texture, and color to this Low Carb Chicken Pot Pie Soup Recipe. Each adds a unique touch, from the sweetness of carrots to the richness of the chicken stock and the subtle warmth of nutmeg.
- Olive oil (2 tablespoons, divided): Perfect for sautéing the veggies and building flavor right from the start.
- Cooked chicken breast (1 pound): Using rotisserie or leftover chicken makes prep a breeze and ensures juicy protein.
- Onion (1): Adds a natural sweetness and depth when gently cooked down.
- Garlic cloves (3-4, minced): Provides a fragrant punch that wakes up the whole soup.
- Gluten-free flour (1/4 cup): Helps thicken the soup without gluten, keeping it light yet luscious.
- Chicken stock (2 cups, cold): The flavorful liquid base that brings everything together and keeps it low carb.
- Milk of choice (2 cups): Adds creaminess and balances the savory notes—even dairy-free versions work great here.
- Carrots (3): Provide a pop of color and just the right amount of natural sweetness.
- Frozen peas (1 cup): A classic pot pie veggie, adding bright green flecks and tender bites.
- Frozen corn (1 cup): Offers subtle sweetness and texture, though you can omit for strict low carb diets.
- Ground nutmeg (1/4 teaspoon): A hint of warm spice that elevates the overall flavor beautifully.
- Kosher salt and ground pepper: Essential to season and bring out all the wonderful flavors.
- Curly parsley (2 tablespoons, chopped): The perfect fresh garnish that adds brightness and a splash of color.
How to Make Low Carb Chicken Pot Pie Soup Recipe
Step 1: Prepare the vegetables and chicken
Start by dicing the onion and chopping the carrots into bite-sized pieces. Then, cut your cooked chicken breast into similar-sized chunks to make sure every spoonful has a perfect balance of protein and veggies.
Step 2: Sauté onions and carrots
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onions and carrots and sauté until they begin to soften and turn slightly golden, which brings out their natural sweetness.
Step 3: Add garlic and prepare thickening mixture
Stir in the minced garlic cloves and cook just until fragrant—this usually only takes about 30 seconds. In a small bowl, whisk the cold chicken stock with the gluten-free flour until completely smooth. This step is crucial to avoid lumps and helps create that silky texture we all love in a pot pie soup.
Step 4: Combine liquids and bring veggies back in
Slowly pour the flour-stock mixture and the milk into the pot, whisking continuously until everything’s blended perfectly. Then, stir in the frozen peas and corn, distributing those colorful ingredients evenly throughout the soup.
Step 5: Season and add chicken
Sprinkle in the ground nutmeg, then add kosher salt and freshly ground pepper to taste. Finally, stir the chopped cooked chicken into the pot. This is where the soup really starts to come together with that familiar, comforting flavor.
Step 6: Simmer and thicken
Reduce the heat to low and let the soup simmer gently for about 15 minutes, stirring occasionally. This allows the veggies to become tender and the soup to thicken to the perfect creamy consistency without needing heavy cream or flour-heavy sauces.
Step 7: Garnish and serve
Once the soup has thickened and the flavors have melded, taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with freshly chopped curly parsley to add a fresh burst of color and flavor.
How to Serve Low Carb Chicken Pot Pie Soup Recipe
Garnishes
The curly parsley garnish isn’t just for show. It brightens the dish visually and adds a subtle herbal freshness that cuts through the creamy richness of the soup. You can also sprinkle a handful of shredded cheddar if you want to add another layer of indulgence.
Side Dishes
This soup shines as a complete meal on its own but pairs wonderfully with crisp green salads or steamed low carb veggies like broccoli or cauliflower. For a crunchy contrast, try a handful of roasted almonds or homemade keto crackers on the side.
Creative Ways to Present
Serve the soup in individual mini casserole dishes or rustic bread bowls—just use low carb bread or keto-friendly options to keep carbs in check. A drizzle of extra virgin olive oil or a sprinkle of chili flakes can make the presentation pop and introduce exciting new flavor notes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the soup to an airtight container and refrigerate for up to 3-4 days. This soup actually tastes even better the next day as the flavors continue to develop.
Freezing
To freeze, cool the soup completely and pour it into freezer-safe containers. It can be frozen for up to 2 months. Keep in mind that the texture of some vegetables like carrots may soften further after thawing, but the taste remains delicious.
Reheating
Reheat gently over low heat on the stove, stirring frequently to prevent sticking or scorching. You may need to add a splash of broth or milk if the soup thickens too much during reheating.
FAQs
Can I use other types of chicken for this soup?
Absolutely! Rotisserie chicken is convenient, but leftover baked or grilled chicken works perfectly as well. Just make sure it’s cooked and chopped into bite-sized pieces before adding.
Is this recipe suitable for keto diets?
Yes, it’s designed to be low carb and keto-friendly, especially if you skip the corn or substitute it with another low carb vegetable.
Can I make this soup dairy-free?
Definitely. Swap the milk for unsweetened almond, coconut, or cashew milk to keep it dairy-free without sacrificing creaminess.
What can I substitute for gluten-free flour?
If you want to avoid gluten-free flour, you can use a small amount of almond flour or coconut flour, but note these may change the thickness and texture slightly. Another option is to use xanthan gum as a thickener for a truly low carb approach.
How long does it take to prepare and cook this soup?
The whole process, from prep to simmering, takes about 35 minutes, making it perfect for a friendly weekday dinner that feels homemade but doesn’t demand hours in the kitchen.
Final Thoughts
This Low Carb Chicken Pot Pie Soup Recipe is one of those magical dishes that brings comfort, warmth, and satisfaction without weighing you down. It’s easy to make, packed with wholesome ingredients, and bursting with classic flavor. I can’t wait for you to try it and see just how delicious low carb comfort food can be!
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Low Carb Chicken Pot Pie Soup Recipe
- Total Time: 35 minutes
- Yield: 5 servings
- Diet: Gluten Free
Description
This Low Carb Chicken Pot Pie Soup is a comforting and hearty dish that combines tender chicken, fresh vegetables, and creamy broth to mimic the flavors of a classic chicken pot pie in a healthy, soup form. Perfect for a cozy meal, this recipe uses a gluten-free flour to thicken the soup and offers a versatile, low-carb twist that’s easy to prepare in under 40 minutes.
Ingredients
Main Ingredients
- 2 tablespoons olive oil (divided)
- 1 pound cooked chicken breast (rotisserie or leftover chicken)
- 1 onion, diced
- 3–4 garlic cloves, minced
- 1/4 cup gluten-free flour
- 2 cups chicken stock, cold
- 2 cups milk of choice
- 3 carrots, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 teaspoon ground nutmeg
- Kosher salt, to taste
- Ground pepper, to taste
- 2 tablespoons curly parsley, chopped for garnish
Instructions
- Prepare the veggies: Dice the onion and chop the carrots into bite-size pieces. Cut the cooked chicken breast into bite-size pieces for easy eating and even distribution throughout the soup.
- Heat the oil: Place a Dutch oven or large pot over medium-high heat. Add 1 tablespoon of olive oil and heat until it shimmers, indicating it’s hot enough for sautéing.
- Sauté aromatics: Add diced onion and chopped carrots to the pot. Cook, stirring occasionally, until the vegetables are slightly golden brown, about 5-7 minutes. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make the slurry: In a small bowl, whisk together the cold chicken stock and gluten-free flour until the flour is fully dissolved. This mixture will thicken your soup without lumps.
- Add liquids and veggies: Pour the flour-stock mixture and the milk of choice into the pot slowly, whisking continuously to combine and prevent lumps. Stir in the frozen peas and frozen corn to add sweetness and texture.
- Season and add chicken: Sprinkle in ground nutmeg along with kosher salt and ground black pepper to taste. Stir in the bite-sized cooked chicken breast, mixing well to incorporate all ingredients.
- Simmer: Reduce the heat to low and let the soup simmer gently for about 15 minutes, stirring occasionally. This allows the vegetables to soften fully and the soup to thicken to a creamy consistency.
- Final touch: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with freshly chopped curly parsley for a fresh pop of color and flavor.
Notes
- Using cold chicken stock when mixing with flour is key to preventing lumps.
- Feel free to substitute the milk with any milk alternative like almond, coconut, or oat milk to keep it dairy-free.
- Leftover poultry from your refrigerator works great in this soup to reduce waste.
- If you prefer a thicker soup, increase gluten-free flour to 1/3 cup.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days; reheat gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
