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
