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A perfect healthy chicken pot pie soup that is gluten-free, dairy-free, nut-free, low-carb, and whole30-friendly! This easy-to-make heart-healthy pot pie soup will keep you satisfied.

Healthy Chicken Pot Pie Soup (Gluten-free, Dairy-free, Low-carb)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Nkechi Ajaeroh, MPH
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8 people 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


A perfect healthy chicken pot pie soup that is creamy, cozy, comforting, hearty, and very satisfying; this soup is gluten-free, dairy-free, nut-free, low-carb, and whole30-friendly. Serve this chicken pot pie soup with biscuits as we did, or crackers if you wish. This easy-to-make heart-healthy pot pie soup will keep you satisfied and wanting more at the same time!



3 Chicken Breasts (already cooked)

1 (small – medium) head of cauliflower

2 cups of chopped celery

3 cups of cut/chopped carrots

1 cup of chopped onions (plus more cooking the chicken/broth)

1 cup of frozen peas (optional)

3 Garlic cloves (plus more cooking the chicken/broth)

2 tablespoons of EVOO

1 can of coconut milk

34 cups of homemade chicken broth or store-bought chicken broth.

12 Maggi cubes

½ teaspoon (or less) of black pepper

12 sprig(s) of rosemary (for boiling chicken/broth)

½1 teaspoon of fresh ginger (optional)

2 tablespoons of chopped parsley (optional; for garnishing)


  1. Wash and cut all the vegetables as you wish.
  2. Make the chicken broth by adding some veggies (onions, garlic, rosemary), curry, salt, pepper to chicken breast alongside water and boil until chicken is perfectly cooked. Remove chicken to cool before cutting, drain broth for a more transparent liquid. You can follow this instruction to see how I make my chicken broth.
  3. Place cut cauliflower florets in a clean, and add about 2 cups of chicken broth. Boil until cauliflower is tender, then blend until pureed and smooth. Set aside.
  4. Add EVOO to a clean pan, heat up and add the onions, cook for a minute, or add some salt. Cook to soften and add carrots and celery. Then add the garlic, and grate in some fresh ginger as well.
  5. Stir to combine, add black pepper and one Maggi cube, stir again. Cook all the veggies for 3 – 5 minutes to soften a bit, add the cauliflower puree, stir, and then stir in the chicken broth (about one cup or less). Add the coconut milk, give a good stir and allow to simmer. Taste and adjust flavors – add salt, pepper, or Maggi if necessary.
  6. Introduce the chicken, stir very well, and simmer, add peas if using it, and shortly before finish cooking. Garnish with chopped parsley.
  7. Serve with biscuits, crackers, or enjoy by itself.


Add more chicken broth to the soup if you want the soup to be on the lighter side!

You can now eat peas while on whole30, but feel free to skip it!

Easily make this recipe PALEO by excluding the peas.

I used chicken breast for this recipe; you can surely use any other part of a chicken.

Here’s how I usually make my chicken broth.

You may not use all the pureed cauliflower; usually, the amount you end up using will depend on how much quantity of soup you wish to make. And how thick or light you want your soup to be. The leftover is an excellent “mashed” potato alternative; I always eat it.

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