Chicken Pot Pie Soup
The creamy, herby filling of chicken pot pie as a spoonable soup — tender chicken, celery, carrot, green beans and cauliflower in a sage-and-thyme cream broth, with no crust or flour.
Nutrition per serving
1½ cups- Net carbs
- 5.9g
- Calories
- 362kcal
- Protein
- 26g
- Fat
- 25g
- Total carbs
- 8.2 g
- Fiber
- 2.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken & dumplings: Tender almond flour dumplings steamed right on top of the simmering soup — the Southern comfort classic, kept low-carb.
- Stir the almond flour, baking powder and a pinch of salt together, then mix in the egg and melted butter to make a soft, scoopable dough.
- After thickening the soup, drop the dough by heaping tablespoons onto the gently simmering surface. Cover and cook 12–15 minutes without lifting the lid, until the dumplings are puffed and a toothpick comes out clean.
Dairy-free: Olive oil and full-fat coconut milk replace the butter and cream; the sage and thyme carry the pot pie flavor.
- Soften the vegetables in olive oil and use coconut milk in place of the cream, keeping it at a gentle simmer.
- Also add
Estimated cost $15.04 for 6 servings ($2.51 each) · how we estimate
Instructions
-
Melt the butter in a large pot over medium heat. Cook the onion, celery and carrot for 6–7 minutes, until softened. Stir in the garlic, thyme and sage for 1 minute.
-
Add the broth, whole chicken thighs, salt and pepper. Bring to a boil, then cover and simmer 15 minutes.
-
Add the cauliflower and green beans and simmer 8–10 minutes more, until the vegetables are tender and the chicken reaches 165°F (74°C).
-
Lift out the chicken, shred or dice it and return it to the pot.
-
Stir in the cream and bring back to a gentle simmer. Sprinkle the xanthan gum over the surface while whisking, then simmer 2 minutes, until thick enough to coat a spoon like pot pie filling.
-
Stir in the parsley, taste for salt and pepper and serve.
Tips for success
-
Green beans stand in for the peas, which have about twice the carbs. A tablespoon of frozen peas per bowl adds the classic look for under 1 g more net carbs. - Want the crust? Bake a batch of cheddar garlic biscuits and set one on each bowl, or top with parmesan crisps.
- Leftover roast or rotisserie chicken works: simmer the vegetables in the broth until tender, then add about 4 cups of cooked chicken with the cream.
Nice to have, not needed
- A warm cheddar biscuit on top stands in for the pastry crust — the soup is filling on its own.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat over medium-low heat, stirring, until steaming; thin with a splash of broth if needed.
Prep tip: Freeze the soup base before the cream goes in, then stir in the cream and thicken as it reheats.
Refrigerate up to 4 days. To freeze (up to 3 months), stop before adding the cream, then stir it in and thicken as you reheat.
Variations
2 variations, each with its own ingredients and macrosChicken & dumplings
FlavorTender almond flour dumplings steamed right on top of the simmering soup — the Southern comfort classic, kept low-carb.
- + 1 cup blanched almond flour
- + 1 tsp baking powder
- + 1 large egg
- + 2 tbsp extra butter
7.8 g net · 518 kcal · 31 g protein · 40 g fat · ≈$2.96 per serving (+1.9 g net carbs vs the original)
Dairy-free
DietOlive oil and full-fat coconut milk replace the butter and cream; the sage and thyme carry the pot pie flavor.
- butter → olive oil
- heavy cream → canned coconut milk
5.9 g net · 315 kcal · 26 g protein · 21 g fat · ≈$2.45 per serving (same net carbs as the original)
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