Easy Steps to Low Carb Chicken Pot Pie Soup in 2025

Presenting the solution to your low-carb desires: Low Carb Chicken Pot Pie Soup! This recipe reimagines the traditional comfort dish as a delight for those on a keto diet. Bid farewell to the carb-heavy pie crust and welcome a delicious, nutritious substitute.

Imagine succulent chicken, herbs, and veggies in a creamy, low-carb broth. We’ll reveal smart tricks to thicken it without carbs – no more starchy flour! Plus, feel free to load up on low-carb veggies like broccoli and spinach for extra flavor and nutrition.

Shortcut to Low Carb Chicken Pot Pie Soup

To make a delicious and healthy low carb chicken pot pie soup, the first step is to gather all the necessary ingredients. Here’s a list of the ingredients you’ll need:

• 1 pound boneless, skinless chicken breasts, cut into small pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups cauliflower florets
• 2 cups chopped broccoli florets
• 2 cups chopped carrots
• 2 cups peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste

Once you have all the ingredients, it’s time to start preparing them. Here are the steps:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
2. Remove the chicken from the pot and set it aside. Add the onion and garlic to the pot and cook until the onion is translucent about 5 minutes.
3. Add the cauliflower, broccoli, carrots, and peas to the pot and stir to combine. Cook for another 5 minutes.
4. Add the chicken broth, heavy cream, thyme, salt, and pepper to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.

In the next section, I will give you an in-depth look at my personal tips for this delicious fall recipe.

Choosing the Right Chicken

When making Low Carb Chicken Pot Pie Soup, choosing the right chicken is crucial. You want to make sure you’re using the best quality chicken available to ensure the best flavor and nutrition for your soup. Here are three easy steps to help you choose the right chicken for your soup:

1. Look for organic or free-range chicken: Organic and free-range chickens are not only healthier for you, but they also have a better taste and texture. These chickens are raised without antibiotics or growth hormones, and they are allowed to roam freely and eat a natural diet. This results in a better quality chicken that is more flavorful and nutritious.
2. Choose bone-in chicken: Using bone-in chicken adds flavor and nutrition to your soup. The bones add richness and depth to the broth, and they also provide important nutrients like calcium and collagen. Plus, bone-in chicken is often less expensive than boneless, skinless chicken breasts.
3. Use dark meat: Dark meat, like chicken thighs or legs, is more flavorful and tender than white meat. It also has a higher fat content, which makes it perfect for soups and stews. The fat adds flavor and richness to the broth, and it also helps keep the chicken moist and tender.

Selecting Low Carb Vegetables

Vegetables are an important part of any healthy diet, but some are higher in carbs than others. The typical vegetables for pot pie soup like carrots and peas are relatively high in carbs. Because of that, use them in moderation. But there are a few low carb vegetables to consider when making your low carb chicken pot pie soup:

• Broccoli: Broccoli is a great low carb vegetable that adds a nice texture to soup. It’s also high in fiber, which can help keep you feeling full.
• Cauliflower: Cauliflower is another great low carb vegetable to consider. It has a mild flavor that pairs well with chicken and other ingredients in soup.
• Spinach: Spinach is a leafy green that is low in carbs and high in vitamins and minerals. It’s a great way to add some extra nutrition to your low carb chicken pot pie soup.
• Zucchini: Zucchini is a versatile vegetable that can be used in a variety of soups. It’s low in carbs and high in fiber, making it a great addition to any low carb diet.
• Mushrooms: Mushrooms are another low carb vegetable that can add flavor and texture to your soup. They’re also high in antioxidants and other nutrients.

When selecting your vegetables, be sure to read labels and look for fresh, whole vegetables whenever possible. Avoid canned vegetables that may contain added sugars or other ingredients that can add unnecessary carbs to your soup.

Cooking the Chicken

To make this Low Carb Chicken Pot Pie Soup, we need to cook the chicken first. Here are the three easy steps to cook the chicken for this recipe:

1. Boil the Chicken: In a large pot, add 2-3 chicken breasts and cover them with water. Bring the water to a boil and then reduce the heat to low. Let the chicken simmer for 15-20 minutes, or until it is cooked through.
2. Shred the Chicken: Once the chicken is cooked, remove it from the pot and let it cool for a few minutes. Then, shred the chicken using two forks or your hands.
3. Season the Chicken: To add flavor to the chicken, season it with salt, pepper, and any other herbs or spices you like. You can also add some garlic powder or onion powder for extra flavor.

Cooking the Soup

Now that we have prepared all the ingredients, it’s time to cook the soup! Here are the three easy steps to follow:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until they are soft and translucent about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent it from burning.
3. Add the chicken broth, heavy cream, and chopped chicken to the pot. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let the soup cook for 10-15 minutes, or until the chicken is cooked through.
4. Finally, add the frozen mixed vegetables and simmer for another 5-10 minutes, or until the vegetables are tender. Season with salt and pepper to taste.

Adding the Vegetables

Now that the chicken is cooked and the broth is simmering, it’s time to add the vegetables. In this recipe, we’ll be using a combination of carrots, peas, onion, cauliflower, and broccoli to give the soup a classic pot pie flavor.

First, I like to prep my vegetables by washing and peeling the carrots, washing the celery, and peeling and dicing the onion. I find that dicing the vegetables into small, bite-sized pieces helps them cook more evenly and makes the soup easier to eat.

Next, I add the vegetables to the pot and stir them in with the chicken and broth. I let everything simmer together for about 10-15 minutes, or until the vegetables are tender.

If you’re looking to add some extra veggies to your soup, feel free to experiment with different combinations. Some other vegetables that would work well in this recipe include mushrooms, peas, and green beans.

Serving the Soup

Now that we’ve made our delicious Low Carb Chicken Pot Pie Soup, it’s time to serve it up! Here are a few tips to make sure your soup is presented perfectly:

• Ladle the soup into bowls: Using a ladle, carefully pour the soup into individual bowls. Be sure to get some of the chicken, vegetables, and broth in each bowl.
• Garnish with parsley: To add some color and flavor, sprinkle some chopped fresh parsley on top of the soup.
• Serve with low carb bread: If you’re looking for something to dip into the soup, try serving it with a slice of low carb bread. This will add some texture and make the soup more filling.
• Enjoy! Sit down, relax, and savor the delicious flavors of your homemade Low Carb Chicken Pot Pie Soup.

To portion the soup, I like to use a ladle and a measuring cup. I scoop out about 1 1/2 cups of soup per serving, which is a good size for a hearty bowl of soup.

If you’re watching your carb intake, you can also weigh out each serving to make sure you’re getting the right amount. One serving of this soup should have about 13 grams of net carbs.

Additional Tips for Low Carb Chicken Pot Pie Soup

I’ve got a few extra tips that can help you make the perfect low carb chicken pot pie soup.

Use a Low Carb Thickener

Traditional chicken pot pie soup is thickened with flour, which is high in carbs. However, you can use low carb thickeners like xanthan gum or glucomannan powder instead. These thickeners are low in carbs and can give your soup the same texture as flour.

Add More Veggies

To make your soup more filling and nutritious, you can add more veggies to it. Some great options include broccoli, cauliflower, and spinach. These veggies are low in carbs and high in fiber, which can help you feel full for longer.

Don’t Overcook the Chicken

Overcooked chicken can become tough and rubbery, which can ruin the texture of your low carb chicken pot pie soup. To avoid this, cook your chicken until it’s just done. You can check the internal temperature of the chicken using a meat thermometer. The temperature should be at least 165°F (74°C).

Use Homemade Broth

Homemade broth is healthier and more flavorful than store-bought broth. You can make your own broth using chicken bones, vegetables, and herbs. Homemade broth is also low in carbs and can help you stay within your daily carb limit.

Storage and Reheating

Once you’ve made your low carb chicken pot pie soup, you’ll want to make sure you store it properly to keep it fresh and delicious. Here are some tips on how to store and reheat your soup:

Storage

• Allow the soup to cool down to room temperature before storing it in an airtight container.
• Label the container with the date you made the soup so you know how long it’s been stored in the fridge or freezer.
• Store the soup in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Reheating

When it’s time to enjoy your low carb chicken pot pie soup again, there are a few ways to reheat it:

• Microwave: Place the soup in a microwave-safe bowl and heat on high for 1-2 minutes, stirring every 30 seconds until it’s heated through.
• Stovetop: Pour the soup into a pot and heat on medium-low, stirring occasionally until it’s heated through.
• Slow cooker: Pour the soup into a slow cooker and heat on low for 2-3 hours, stirring occasionally.

Remember to always heat your soup to an internal temperature of 165°F to ensure it’s safe to eat. And if you’re reheating frozen soup, make sure it’s fully thawed before reheating it. Enjoy your low carb chicken pot pie soup!

Making it Creamier

To make this low carb chicken pot pie soup even creamier, I have three easy steps that will take your soup to the next level.

Step 1: Add Heavy Cream

Adding heavy cream is the easiest way to make any soup creamier. Simply pour in some heavy cream while the soup is simmering and stir it in. I recommend adding 1/2 cup of heavy cream for every 4 cups of soup. This will give your soup a rich, creamy texture without adding too many carbs.

Step 2: Blend Some Veggies

Another way to make your soup creamier is to blend some of the veggies. I like to blend half of the cooked cauliflower and broccoli florets with a hand blender before adding them back to the soup. This creates a thicker, creamier texture without adding any extra carbs.

Step 3: Use Xanthan Gum

If you want your soup to be even thicker and creamier, you can use xanthan gum. Xanthan gum is a low carb thickener that can be used in soups, sauces, and dressings. Simply sprinkle a small amount of xanthan gum over the soup and whisk it in. Be careful not to use too much, as it can make your soup too thick and gummy.

FAQ

If you liked this blog post about the topic: Low Carb Chicken Pot Pie Soup, don’t forget to leave us a comment down below to tell us about your experience with it. And don’t forget to follow us on Pinterest so you don’t miss any more Diet and Nutrition content.

Low Carb Pot Pie Soup

This comforting pot pie soup is a low-carb twist on a classic favorite, packed with veggies and creamy goodness. It’s perfect for a cozy meal that’s both hearty and healthy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 1 pound boneless, skinless chicken breasts, cut into small pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic, minced
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 2 cups chopped carrots
• 2 cups peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp dried thyme
• salt and pepper to taste

Instructions

 

• Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook for about 5-7 minutes, or until they are browned and cooked through. Remove the chicken from the pot and set aside.
• Sauté Vegetables: In the same pot, add chopped onion and minced garlic. Cook for 3-4 minutes until the onion is translucent and the garlic is fragrant.
• Add Vegetables: Stir in the cauliflower, broccoli, carrots, and peas. Cook for another 5 minutes, allowing the vegetables to start softening.
• Simmer Soup: Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
• Finish the Soup: Stir in the heavy cream, dried thyme, salt, and pepper. Simmer for an additional 5 minutes to heat through and let the flavors meld together.
• Serve: Ladle the soup into bowls and enjoy hot.

Keyword low carb pot pie soup