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–+ servings

Keto Chicken Pot Pie Soup

A comforting and creamy dish that delivers all the tasty flavors of a traditional chicken pot pie without the carbs, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Keto
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 small onion, diced
  • 4 cups chicken broth Use high-quality for best flavor.
  • 1 cup heavy cream Can substitute with coconut cream for dairy-free option.
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 2 tablespoons olive oil or butter

Method
 

Cooking
  1. In a large pot, heat olive oil or butter over medium heat. Add the onions, celery, and carrots and sauté until softened, about 5 minutes.
  2. Stir in the garlic, thyme, salt, and pepper, cooking for another minute.
  3. Pour in the chicken broth and bring to a boil.
  4. Reduce heat to a simmer and add the shredded chicken.
  5. Stir in the heavy cream and simmer for an additional 10-15 minutes, allowing flavors to meld.
  6. Serve hot and enjoy your cozy low-carb dinner!

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 8gProtein: 20gFat: 21gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

Store leftover soup in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. You can also customize this soup by adding extra vegetables or adjusting seasonings to taste.

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