EASY AND HEALTHY CHICKEN PIE SOUP

Easy-to-use chicken pie soup is easy-to-use creamy cauliflower sauce instead of cream. It takes very little time to make and use the items you most likely have. One serving contains only 4.4g of pure carbs and 154 calories!

I don't know why but the chicken pot pie always feels so comfortable on cold winter days. I've only eaten it a few times in my life, but it's so cold here in Pittsburgh that I thought it would make low paleo-ish soup and low carbohydrates. All you need is broccoli! Creamy sauces made from crushed cauliflower! 

Notes and recipe tips

I like better broth in my soup. It gives it a lot of flavor and only needs a teaspoon. However, you can use chicken broth in place if you don't have it.

For vegetables, if you follow a strict Paleo diet, you will need to use Paleo vegetables. Corn is not one but it is generally believed that green peas and beans are fine.

As mentioned above, you can replace parmesan yeast with nutritional yeast.

While this is chicken pie soup, it's also great with leftover turkey!

EASY AND HEALTHY CHICKEN PIE SOUP

 

prep time: 15 MIN

 

cook time: 15 MIN

 

total time: 30 MIN

Uses a healthy and easy chicken pie soup with cauliflower cream sauce instead of cream. It takes a little time and uses the items you most likely have.

Ingredients

3 cups of cauliflower flowers

1 teaspoon of dried onion chips

1 cup frozen vegetables

8 ounces shredded chicken or turkey

2 teaspoons better than the broth melted in 1 cup of hot water (1 cup of chicken broth can also be used)

2 tablespoons nutritional yeast (can be put together with parmesan cheese)

1 teaspoon crushed garlic

2 tablespoons of olive oil

1/4 teaspoon of sage

1/4 teaspoon thyme

instructions

Creamy cauliflower sauce:

In a bowl, add cauliflower and enough water to cover the flowers.

Cover and cook until the cauliflower becomes tender.

Once the cauliflower is soft, keep water.

Add cauliflower to a high-speed blender or food processor. Add to this olive oil, yeast, sage, thyme, garlic, dried onion, a pinch of salt and pepper, and a cup of cooking liquid.

Puree until smooth.

For soup:

Add frozen vegetables to the pan and fry for a minute or two, until they are warm.

Add the frozen or fresh chicken and stir. Then mix the broth with a cup of hot water and stir.

Add mashed cauliflower mixture to chicken and cooked vegetables.

Cook until flavors melt, about 5 minutes.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 6 Servings

Amount Per Serving: CALORIES: 154