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Easy & Healthy Chicken Pot Pie Soup

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.

Course Soup
Cuisine American
Keyword chicken pot pie, comfort food, pot pie
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 154 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 3 cups cauliflower florets
  • 1 teaspoon dried onion flakes
  • 1 cups frozen vegetables
  • 8 oz cooked chopped chicken 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)
  • 1 teaspoon crushed garlic
  • 2 Tablespoons olive oil
  • ¼ teaspoon sage
  • ¼ teaspoon thyme

Instructions

  1. Creamy Cauliflower Sauce:
  2. ----------------------------------------
  3. In a pot add cauliflower and enough water to almost cover florets.
  4. Cover and cook until cauliflower is tender.
  5. Once the cauliflower is tender drain but retain the water.
  6. Add the cauliflower to a high speed blender or food processor. To that add the olive oil, yeast, sage, thyme, garlic, a pinch of salt & pepper and 1 cup of the cooking liquid.
  7. Puree until smooth.
  8. ---------------------
  9. For The Soup:
  10. ----------------------
  11. Add frozen vegetables to the pan and saute a minute or two until warmed through.

  12. Add frozen or fresh chicken and stir. Then mix the bouillon with 1 cup of hot water and stir in.

  13. Add pureed cauliflower mixture to the cooked chicken and veggies.

  14. Cook until flavors meld, about 5 minutes.
  15. Enjoy!