Healthy Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup with Cauliflower

Healthy chicken pot pie soup with roasted cauliflower is one of my favorite winter soups.The best part about this dish is this recipe is easy to make and uses simple ingredients. No wonder this soup is so delightfully satisfying.

What’s the secret? You might ask…..

Replace ingredients found in traditional chicken potpie soup with a healthier alternative and use cauliflower instead of heavy cream.

It’s really that simple. And to be honest your body will thank you and your taste buds won’t notice any huge difference in taste.

The best part? This soup is low in sodium and healthier eating is made simple by using everyday ingredients that can be easily located in grocery stores.

When it’s chilly outside some of the most comforting meals to make are homemade soups. And for my kids it’s the easiest way to feed them fresh vegetables.

If you’d like more soup recipes this Leftover Turkey Noodle Soup. Is delightful on a cold winter day and kids love this soup. It’s also a great way to use any leftover turkey or chicken.

Another favorite is Cream of Turkey Soup with Rice. This soup is scrumptious with a green house salad.

And of course last and certainly not least is Copycat Potbelly Chicken Potpie Soup! This soup is delicious topped with crispy, crumbled, pie crust.

Recipe Highlights

• This healthy chicken pot pie soup yields 7-8 servings.
• You may use any vegetables you enjoy, however, corn, peas, and carrots are my favorite.
• Potatoes can be used in this recipe but if you’d like fewer calories cauliflower is the perfect ingredient to thicken soup.
• Crispy roasted cauliflower bites taste delicious atop a bowl of steamy soup.

Ingredients & Substitutions

• Shredded Chicken or Ozo Vegan Rotisserie Style Chicken
• Country Crock Plant Butter or Butter
• Chickpea Flour
• Onion
• Celery
• Carrots
• Water
• Cauliflower or Potatoes
• Frozen corn

How to Make Healthy Chicken Pot Pie Soup

For Homemade Chicken Broth: If using

• Make homemade chicken broth. Make homemade chicken broth by placing whole chicken in stockpot. Cover with water and add seasonings. Detailed instructions are posted in the recipe card.
• Cook on medium heat. Cook on medium heat until the chicken is cooked. Drain broth and set the broth aside. Remove chicken and allow to cool. Once chicken is cooled, remove the meat from the bones and shred chicken.

For Chicken Pot Pie Soup:

• Make a roux. Make a roux with butter and chickpea flour. Cook on medium heat until roux bubbles. Making sure to stir consistently so roux doesn’t burn.
• Pour chicken broth in stockpot. Pour chicken broth into stockpot and add shredded chicken.
• Melt butter in skillet and saute veggies. Melt butter in the skillet and add celery, onion, and carrots to a pan. Season with salt, pepper, and parsley. Cook until onion and celery are translucent.
• Add veggies to broth. Add sauteed veggies to the broth. Cook for 45 minutes on med heat uncovered.
• Heat the oven and prepare a roasting pan. Heat the oven to 400 degrees. Add frozen cauliflower to the mixing bowl along with fresh garlic with only the top cut off. Keep skin on, Toss cauliflower and garlic with olive oil and season with salt pepper and Italian seasoning.
• Roast cauliflower and garlic mixture. Roast cauliflower and garlic mixture in the oven for 45 minutes. Flip cauliflower halfway to brown each side.
• Add broth and cauliflower to the blender. Cut off tips on each end of garlic cloves and add 1 cup of chicken broth to the blender with roasted cauliflower and roasted garlic. Blend until mixture becomes consistency of mashed potatoes.
• Add mixture to soup. Add mixture to soup and enjoy! Top with crispy roasted cauliflower and garnish with parsley. Recipe for roasted cauliflower is located in the recipe card.

What should I Serve with Healthy Chicken Pot Pie Soup?

For starters one of the best side dishes that tastes delicious with a bowl of hot, steamy, soup is a crispy salad.

Salad and soups? They just go together….. Period!

Crisp lettuce topped with a balsamic vinaigrette dressing paired with healthy chicken pot pie soup is a meal idea that’s not only great for you, It’s tasty too.

And of course? Who can forget about dessert?

If you’d like a dessert that compliments healthy chicken potpie soup Apple Crisp with Oats or Baked Apple Cobbler. Are tasty treats making this dinner complete.

Continue to Content

Healthy Chicken Potpie Soup with Roasted Cauliflower

Yield: 7-8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 45 minutes

Total Time: 1 hour 45 minutes

Healthy chicken potpie soup with roasted cauliflower is a savory soup with lots of homemade taste that uses simple everyday ingredients making this a easy meal idea.

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Ingredients

• For Chicken Pot Pie Soup:
• 2 cups of shredded chicken or ozo vegan rotisserie style chicken
• 6 tablespoons country crock plant butter or butter
• 4 tablespoons of chickpea flour
• 1/2 of a yellow onion
• 2 cups of chopped celery
• 2 cups of sliced carrots
• 6 cups of homemade chicken broth or store bought
• 16 oz frozen cauliflower or 5 potatoes
• 1 1/2 cup of frozen corn
• For Homemade Chicken Broth: ( If using)
• 1 whole chicken
• 14 cups of water
• 1 1/2 tablespoon minced onion
• 1/2 tablespoon Italian seasoning
• 1 tablespoon parsley
• 4 thyme springs
• 3 sage leaves
• 1/2 spring of rosemary
• For Crispy Roasted Cauliflower Topping:
• 8 oz of defrosted cauliflower
• 1/4 cup & 2 tablespoons of oat flour
• 1/4 cup & 1 tablespoon of water
• Sprinkle of red pepper flakes
• Sprinkle of garlic powder
• Sprinkle of salt & pepper

Instructions

For Homemade Broth: If using:

1. Cover whole chicken breast with water. Place whole chicken into stockpot and cover with 14 cups of water.
2. Season pot with spices. Season stockpot with 1 1/2 tablespoon minced onion, 1/2 tablespoon italian seasoning, 1 tablespoon parsley, 4 thyme springs, 3 sage leaves, 1/2 spring of rosemary.
3. Simmer uncovered for 50 minutes. Simmer uncovered for 50 minutes. Once chicken is cooled Shred chicken and set aside 2 cups of chicken.
4. Drain broth and set aside. Drain homemade chicken broth and set aside.

For Healthy Chicken Pot Pie Soup:

1. Make a roux. in stockpot add 4 tablespoons plant based butter and 4 tablespoons chickpea flour. Heat on medium heat until roux bubbles.(About 2 minutes)
2. Pour chicken broth in stockpot. Pour 6 cups of reserved homemade chicken broth or store bought chicken broth (if using) into stockpot and add 2 cups of shredded chicken.
3. Melt butter in skillet and saute veggies. In separate saucepan melt 2 tablespoons of plant based butter in the skillet along with 2 cups chopped celery, 1/2 of a yellow onion, and 2 cups sliced carrots to the pan. Season with salt, pepper, and parsley. Cook until onion and celery are translucent. (About 4 minutes)
4. Add veggies to broth. Add sauteed veggies to the stockpot and cook for 45 minutes on med heat. (uncovered)
5. Heat oven and prepare a roasting pan. Heat oven to 400 degrees. Add 16 oz of frozen cauliflower to mixing bowl along with 1/2 bunch of fresh garlic with only the top cut off. Keep skin on garlic to prevent burning. Toss cauliflower and garlic with olive oil and sprinkle with salt pepper and italian seasoning.
6. Roast cauliflower and garlic mixture. Roast cauliflower and garlic mixture in oven for 45 minutes. Flip cauliflower halfway to sear each side.
7. Add broth and cauliflower to the blender. Add 1 cup reserved broth from soup to a blender with roasted cauliflower and roasted garlic. For garlic squeeze garlic cloves out and cut off the tips on each ends. Blend until mixture becomes consistency of mashed potatoes.
8. Add mixture to soup. Add Cauliflower garlic mixture to soup and enjoy! Top with crispy roasted cauliflower for a crunch. And garnish with parsley.

For Crispy Roasted Cauliflower Topping:

1. Defrost frozen cauliflower. Defrost 8 oz frozen cauliflower in a bowl of warm water. Once defrosted season cauliflower with garlic, red pepper flakes, salt & pepper.
2. In bowl combine oat flour and water. Combine 1/4 cup and 2 tablespoons oat flour and 1/4 cup and 1 tablespoon of water. Blend and pour mixture over cauliflower.
3. Toss cauliflower with oat flour mixture. Toss cauliflower with oat flour mixture and make sure each side is coated with batter.
4. Place on a baking sheet and bake. Place cauliflower on parchment lined baking sheet and bake at 450 for 35-45 minutes. 45 minutes in my oven cauliflower was slightly charred on each side.
5. Top on soup and enjoy! Arrange crispy cauliflower on top of chicken pot pie soup and enjoy!

Notes

• You can substitute potatoes for this recipe. If using, substitute 5 potatoes.
• Simmer potatoes in soup and cook 10 minutes. Remove potatoes from soup.
• Puree potatoes with 1 cup of broth then add to back to the soup.
• Boil whole potatoes in the soup so they are easier to remove.
• If making homemade chicken broth for recipe you will need 1 whole chicken. Reserve 2 cups of shredded chicken for chicken potpie recipe.
• You can substitute homemade chicken broth with store bought chicken broth or chicken bouillon powder.

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 202.06Total Fat: 9.70gCholesterol: 157mgSodium: 176.13mgCarbohydrates: 16.05gFiber: 4.21gSugar: 4.32gProtein: 11.54g

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