This easy & healhty chicken pot pie soup uses a creamy, cauliflower sauce instead of cream. Takes little time and uses items you probably have on hand. It's the ultimate comfort food on a low carb diet.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
3 cups cauliflower florets
1 teaspoon dried onion flakes
1 cup frozen vegetables
8 ounce cooked chopped chicken breast or turkey
2 teaspoons Better than Bouillon dissolved in 1 cup of hot water (can use 1 cup chicken broth too)
2 tablespoons nutritional yeast (can sub with parmesan cheese)
2 cloves garlic, crushed
2 tablespoons olive oil
1/4 teaspoon sage
1/4 teaspoon thyme
salt and black pepper to taste (optional)
Creamy Cauliflower Sauce:
In a pot add cauliflower and enough water to almost cover florets.
Cover and cook until cauliflower is tender.
Once the cauliflower is tender drain but retain the water.
Add the cauliflower to a high speed blender or food processor. To that add the olive oil, yeast, sage, thyme, garlic, dehydrated onions, a pinch of salt & pepper and 1/4 cup of cooking liquid.
Puree until smooth.
For The Soup:
Add frozen vegetables to the pan and saute a minute or two until warmed through.
Add the chicken and stir. Then mix the bouillon with 1 cup of hot water and stir in.
Add pureed cauliflower mixture to the cooked chicken and veggies.
Cook until flavors meld, about 5 minutes. If it's too thick add more water or chicken broth until you get the consistency you like.
142 cals / 6.2g fat / 7.4g carbs / 2.2g fiber / 14.3g protein = 5.2g net carbs