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Keto Chicken Pot Pie Soup

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A warm and satisfying soup that transforms the classic chicken pot pie into a low-carb delight, perfect for cozy evenings.

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup cauliflower, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small onion, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Optional: low-carb biscuits for serving

Instructions

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
  2. Add cauliflower: Stir in the chopped cauliflower and cook for an additional 3 minutes until slightly tender.
  3. Combine ingredients: Add the shredded chicken, chicken broth, garlic powder, thyme, salt, and pepper to the pot. Stir well to combine.
  4. Bring to a boil: Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Make sure the vegetables are cooked through.
  5. Add cream: Stir in the heavy cream and heat through for another 2-3 minutes until the soup is warmed and creamy.
  6. Serve: Dish out the soup hot, optionally with low-carb biscuits for a delightful pairing.

Notes

Use rotisserie chicken to save time and effort; it adds great flavor. For a bit of heat, consider adding red pepper flakes or black pepper.

Find it online: https://dishvela.com/keto-chicken-pot-pie-soup/