Chicken Pot Pie Soup 
all the cozy flavors of chicken pot pie in a creamy soup… zero crust, zero guilt, and the whole family is going to ask for seconds
Ingredients:1.5 lbs chicken breast, cubed
2 cups cauliflower florets, small pieces
½ cup celery, diced
½ onion, diced
3 cloves garlic, minced
1 cup heavy cream
4 oz cream cheese, cubed
2 cups chicken broth
2 tbsp butter
1 tsp thyme
Salt, pepper, garlic powder to taste
Instructions:
Melt butter in a large pot over medium-high, add onion and celery and cook 3 min until soft
Add garlic and thyme, stir 30 seconds until fragrant
Toss in cubed chicken, season with salt, pepper and garlic powder — cook 5 min until no longer pink
Add cauliflower and pour in chicken broth, bring to a boil then simmer 8 min until cauliflower is tender
Drop in cream cheese cubes, stir until completely melted into the broth
Pour in heavy cream, stir and simmer 3 min until thick and creamy — taste and adjust seasoning
Quick Tips:Rotisserie chicken saves time — just shred and add at step 4
The longer it simmers the thicker it gets — perfect pot pie consistency
Keeps in the fridge 4 days and freezes beautifully for meal prep
Nutrition per serving (serves 6):Calories: 392
Total Fat: 28g
Protein: 35g
Total Carbs: 7g
Fiber: 2g
Net Carbs: 5g
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