Keto Chicken Pot Pie Soup
A cozy, hearty dish that brings the flavors of traditional chicken pot pie into a creamy soup, perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Keto
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup cauliflower, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1 tablespoon olive oil
Instructions
- Heat the oil in a large pot over medium heat.
- Add the chopped onions, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the shredded chicken, chicken broth, chopped cauliflower, thyme, and rosemary. Bring to a boil and then reduce the heat and let it simmer for about 15 minutes until the cauliflower is tender.
- Add the heavy cream and stir well. Season with salt and pepper to taste, adjusting as necessary.
- Serve hot and enjoy the comforting flavors.
Notes
Using shredded rotisserie chicken can save time and add flavor. For a lower-fat option, substitute heavy cream with coconut cream or unsweetened almond milk.
Find it online: https://thisrecipe.site/creamy-keto-chicken-pot-pie-soup/