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.
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.