Low Carb Chicken Pot Pie Soup

If you or someone in your family is trying to watch their carbs, they are going to LOVE this soup! It’s loaded with flavor and tastes amazing . . . you won’t even miss the carbs!

Be sure to check out our healthy eating plans – we teamed up with a registered dietitian to help us put together healthy plans that we know your family will love!

Serves: 6

Low Carb Chicken Pot Pie Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 stalks celery, diced
  • 1 medium onion, diced
  • 5 carrots, sliced
  • 2 cups cauliflower, chopped
  • 1 1/2 pounds boneless, skinless chicken breasts, cooked and cubed
  • 6 cups low-sodium chicken stock
  • 1 1/2 cups half and half
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • pinch of cayenne pepper


  1. In a large stock pot, heat olive oil over medium heat.
  2. Add in garlic, celery, onion, carrots, and cauliflower. Saute until vegetables are soft, about 5-6 minutes.
  3. Add in cooked chicken, chicken stock, half and half, thyme, rosemary, salt, pepper, and cayenne pepper.
  4. Bring to a simmer, then lower stove top temperature to medium-low. Simmer until the liquid is reduced to your preference (anywhere from 10-25 minutes). If it's too thick, you can add more chicken stock.



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6 Responses to “Low Carb Chicken Pot Pie Soup”

  1. LOVE your recipes! You have actually made cooking fun again!! Question about this recipe. Can you adapt it to a slow cooker recipe? Would anything be different? Just curious if I would just throw it in for 3 hours or if I would need to adjust anything to make it different. Thanks so much!
    • Hi Rebekah. This could easily be adapted for a slow cooker. You can basically throw all of the ingredients in (except for the half and half). Cook until veggies are tender which could be a 4 hours or so. Then add the half and half during the last half hour of cooking.

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