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Healthy Chicken Pot Pie Soup

Featured in Satisfying Entrées for Any Occasion.

This healthy chicken pot pie soup is a perfect balance of comfort and nutrition. Featuring a creamy cauliflower-based sauce, tender cooked chicken, and a mix of vibrant frozen vegetables, this soup is rich in flavor without heavy ingredients. Seasoned with sage, thyme, and garlic, and brought together with chicken bouillon, it’s a deliciously hearty meal. Ready in minutes, it's easy to customize the thickness or flavor to your liking. Store leftovers for a quick, warming dish.

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Recipes Fives Halima
Updated on Tue, 10 Jun 2025 10:01:04 GMT
A bowl of soup with chicken, peas, and carrots. Pin it
A bowl of soup with chicken, peas, and carrots. | tastystanza.com

This hearty Healthy Chicken Pot Pie Soup transforms a classic comfort dish into a nutritious bowl without sacrificing flavor. The creamy cauliflower base provides all the richness you crave from traditional pot pie, while keeping it light and wholesome for everyday enjoyment.

I developed this recipe during a January health reset when my family was craving comfort food but not the heaviness that comes with it. The cauliflower trick has since become our favorite way to enjoy creamy soups guilt free.

Ingredients

  • Cauliflower florets: The secret star providing creamy texture without dairy
  • Frozen vegetable mix: For convenience and color variety
  • Cooked chicken breast: Adds lean protein; use rotisserie chicken for extra flavor
  • Better than Bouillon chicken base: Provides deep flavor; use low sodium if watching salt intake
  • Nutritional yeast: Adds cheesy flavor without dairy; perfect for dairy-sensitive eaters
  • Fresh garlic cloves: Bring essential aromatic foundation
  • Dried herbs (sage and thyme): Deliver classic pot pie flavor profile
  • Olive oil: Adds richness and helps vitamins absorb better

Step-by-Step Instructions

Prepare Cauliflower Base:
Simmer cauliflower florets in water until completely fork tender about 10 minutes. The softer they get the creamier your final soup will be. Reserve the cooking liquid carefully as it contains valuable nutrients and will help thin your soup.
Create The Creamy Base:
Transfer cooked cauliflower to blender along with olive oil, nutritional yeast, herbs, garlic, onion flakes, and a quarter cup of the reserved cooking liquid. Blend on high speed for at least 60 seconds until completely smooth with no visible chunks remaining. The texture should resemble a thick cream sauce.
Build Your Soup:
Warm frozen vegetables in your soup pot for a couple minutes until thawed and vibrant. Add your precooked chicken in small bite-sized pieces, then pour in the chicken bouillon mixture, stirring to combine. This creates the flavor foundation before adding your creamy element.
Combine And Finish:
Pour your cauliflower cream mixture into the pot with chicken and vegetables, stirring continuously to incorporate completely. Allow the soup to simmer gently for about 5 minutes so flavors can meld. Adjust thickness with extra reserved cooking liquid or broth until you reach your desired consistency. Taste and add salt and pepper as needed.
A bowl of soup with a spoon in it. Pin it
A bowl of soup with a spoon in it. | tastystanza.com

The nutritional yeast is my secret weapon in this recipe. Most people mistake it for parmesan cheese when they taste the soup, which makes it perfect for dairy-free eaters who miss that cheesy richness in creamy soups.

Meal Prep Magic

This soup stores beautifully in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually improve after a day as the herbs infuse more deeply into the creamy base. Reheat gently on the stovetop with a splash of broth if it thickens too much during storage.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Swap the chicken for white beans to make it vegetarian—just use vegetable bouillon instead of chicken. Fresh cauliflower can be replaced with frozen, just adjust cooking time accordingly. The herb profile can shift to rosemary and tarragon for a French twist, or add a pinch of curry powder for unexpected warmth.

Serving Suggestions

Serve this soup with a side of whole grain crackers or a small slice of crusty bread for dipping. For a complete meal, add a simple side salad with vinaigrette dressing. During colder months, I like to serve it in bread bowls for a special touch that makes the meal feel more substantial without adding much prep time.

Frequently Asked Questions

→ How can I make the soup thicker?

To make the soup thicker, you can puree more cauliflower or reduce the amount of liquid added during cooking.

→ Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Simply chop them into small pieces and sauté until tender before adding to the soup.

→ What can I substitute for nutritional yeast?

Grated parmesan cheese is a great substitute for nutritional yeast in this recipe.

→ Can I use turkey instead of chicken?

Yes, leftover cooked turkey works perfectly as a substitute for chicken in this soup.

→ How should I store leftover soup?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Healthy Chicken Pot Pie Soup

Creamy chicken pot pie soup with veggies.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: merry

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: ~

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 3 cups cauliflower florets
02 1 teaspoon dried onion flakes
03 1 cup frozen vegetables (corn, carrots, green beans, and peas mix)
04 8 ounces cooked chopped chicken breast or leftover turkey
05 2 teaspoons Better Than Bouillon chicken base dissolved in 1 cup of hot water or 1 cup chicken broth
06 2 tablespoons nutritional yeast or grated Parmesan cheese
07 2 cloves garlic, crushed
08 2 tablespoons olive oil
09 ¼ teaspoon sage
10 ¼ teaspoon thyme
11 Salt and black pepper to taste (optional)

Instructions

Step 01

In a large soup pan, add fresh chopped cauliflower and enough water to almost cover the florets. Heat over medium heat, cover, and cook until the cauliflower is fork tender. Drain the water, reserving it for later use. Transfer the cooked cauliflower to a high-speed blender or food processor. Add olive oil, nutritional yeast, sage, thyme, garlic, dried onion flakes, a pinch of salt and black pepper, and ¼ cup of the reserved cooking liquid. Puree until smooth.

Step 02

In a soup pan, sauté frozen vegetables for 1-2 minutes until warmed through. Add cooked, chopped chicken and mix well. Dissolve bouillon in 1 cup of hot water and stir in. Incorporate the pureed cauliflower mixture into the pan with the vegetables and chicken. Stir to combine and cook until the flavors meld, about 5 minutes. Adjust the consistency by adding chicken broth or water, if necessary. Ladle into bowls and serve.

Step 03

Transfer any leftover soup to an airtight container and refrigerate for storage.

Tools You'll Need

  • Large soup pan
  • High-speed blender or food processor
  • Airtight storage container

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy if Parmesan cheese is used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 9 g
  • Total Carbohydrate: 18 g
  • Protein: 20 g