Chicken pot pie soup is creamy low carb comfort food that will warm your soul anytime of the year! Golden brown chicken breast, celery, onion, carrots, and fire roasted Hatch chiles (optional)are bathed in a creamy soup seasoned with herbes de Provence. With 7 net carbs per luxurious serving you’ll want to have this often!
For this luscious low carb chicken pot pie soup recipe you’ll need: butter, celery, onion, baby carrot, chicken breast, cauliflower, Hatch chile, chicken stock, and heavy cream.If you are in a hurry, feel free to Jump to the Recipe
I love soup ANY time of the year. When my husband takes me out to eat I look at the cocktail menu first, then the dessert menu, then I check out the soups. Yeah – we know where my priorities are!
I check out the cocktails and desserts to give me ideas for recipes to create here but the soup? Now that is what I’ll order more times than not. It satisfies me, even if it has some carbs a cup of soup is just not going to knock me out of ketosis for days like a slip up with a main course might. And, to be honest, going out for a steak or a piece of grilled chicken with a side salad just doesn’t entice me.
I know. I’m weird.
So we have a cold front in the weather forecast and by cold front I mean that it’s supposed to be in the low 80’s for the rest of the week. While that might seem like sweltering heat to some of you, keep in mind this is Texas in August. 98F would be more common.
Cold fronts, even 80 degree cold fronts, make me think about comfort food and…Soup. There is really only one kind of soup I don’t like. Turkey soup.
See, when I was growing up and into my adulthood my mom, who was 11 years old in 1929 when the stock market crashed, made turkey soup with the turkey carcass that was left from Thanksgiving. This is how it went – On Thanksgiving my mom cooked a 24 pound turkey. Our family consisted of my dad, my mom, and me so really 24 pounds of gobbler was overkill. However, we soldiered through turkey leftovers for a week. Turkey sandwiches, turkey and gravy, turkey hash, turkey and noodles… you name it.
By the end of the week shreds of turkey meat were clinging to the bones like survivors cling to the life rafts of a sinking ship. It was at this point that my mother would take that turkey carcass and put it into a large crockpot with some celery, onion, carrot, and broth she had leftover from the roasting pan.
The turkey would simmer in that crock pot all day and that night she’d dip off soup bowls of the turkey, vegetables, and broth and we’d have turkey soup. The crockpot would go into the fridge complete with turkey carcass. The next day she’d add some water and slow cook that carcass again. Sometimes she’d add noodles before serving it.
The next night… turkey soup…and the next… and the next… In fact, that carcass didn’t get thrown out until there was NO meat left anywhere in the crockpot and the bones had all but disintegrated. She just kept adding water. It was usually gone just in time for our Christmas turkey …and the whole thing began again, bless her heart. The woman could make money stretch further than anyone else I know? and my dad made good money. It was just that they’d lived through the Depression and they’d learned to be frugal to a fault.
I don’t know though – while I admire the spirit I have to say that the turkey soup was so insipidly boring that even bacteria wouldn’t touch it. It literally never went bad.
I promise you that this chicken pot pie soup is nothing like that. It is creamy and rich, full of the most wonderful roast chicken and vegetable flavors you’ve ever tasted. A pinch of the herbes de Provence gives it a touch of the French countryside.
Table of Contents
Cozy Autumn Dinner Menu
You could just slap a bowl of this on the table and call it a day but one of the things I’m learning is that if I don’t nurture myself no one else will either. Not just that but I won’t have anything in me to give to my family and friends. SO, I’m trying to treat myself like company! Here’s a cozy dinner menu to give you some inspiration.
- Chicken Pot Pie Soup, 7 net carbs
- 1/2 cup raw endive with a drizzle of oil and vinegar dressing and a sprinkle of bleu cheese, about 1 carb
- Cranberry Orange Drop Scones, 5 net carbs, All Day I Dream About Food
- Chocolate Peppermint Fat Bomb, 0.5 net carbs, Ditch the Carbs
- 4 ounces California Chardonnay, 2.4 carbs
So, the whole dinner comes in at about 15.9 net carbs including a glass of wine or 13.5 without it. Obviously this isn’t an induction dinner but it’s certainly one that you could have on a regular basis when you’re able to have a few more carbs.
I love cooking in cast iron and in this recipe it’s especially helpful. The flavor depends on good caramelization of the vegetables and chicken. A cast iron pot is just right for making the entire recipe in just one pot.
Chicken Pot Pie Soup
I think you’re going to love this! Make it in bigger portions and keep it in the fridge in quart jars. You can also freeze it.
Chicken Pot Pie Soup
- 1 tablespoon butter
- 3/4 cup celery , diced large
- 1/4 cup onion , diced
- 1 tablespoon carrot , baby carrot, sliced into small rounds
- 5 ounces chicken breast , raw cut in cubes
- 1/2 cup cauliflower , chopped
- 0.9 ounces hatch chile , roasted and chopped
- 3/4 cup chicken stock , more as needed
- 1/4 cup heavy cream
- 1/4 teaspoon herbes de provence
- Melt the butter in a heavy pan over medium high heat.
- When the butter melts and sizzles add the onions, carrots, and the celery.
- Saute until the vegetables are tender and begin to caramelize – about 5 minutes.
- Remove the vegetables carefully to a plate, leaving as much of the melted butter and juices in the pan as possible.
- Set aside.
- Pat the chicken dry with paper towel and add it carefully to the hot pan.
- Saute until the chicken pieces are golden brown and have reached an interior temperature of 165F.
- Remove the chicken from the pan to the vegetable plate and set aside. Keep as much of the butter and juices in the pan as possible.
- Add the cauliflower and 1/4 cup chicken stock to the pan and quickly cover.
- Reduce heat to medium and cook for about 10 minutes, or until the cauliflower is very tender. Add more stock as necessary to keep liquid in the pan.
- Remove from pan and carefully puree in blender until smooth and creamy. Return to the pan.
- Add the remaining chicken stock and the heavy cream to the pan along with the herbes de provence.
- Bring to a simmer, stirring occasionally.
- Stir in the vegetables, chicken, and Hatch chiles.
- Bring to a simmer and simmer until the stock is reduced to your preference. Add more stock if it’s too thick.