Keto Chicken Pot Pie Soup
A cozy and comforting soup that brings the classic flavors of chicken pot pie into a hearty, low-carb soup format.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Keto
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup low-carb biscuit dough (optional for topping)
Instructions
- Sauté the onions, celery, and carrots in a large pot over medium heat until softened, about 4-5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Add the shredded chicken and chicken broth. Bring the mixture to a boil.
- Reduce heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld.
- Incorporate the heavy cream, frozen peas, thyme, salt, and pepper. Stir well until combined and heated through.
- Optional: Spoon dollops of the low-carb biscuit dough on top of the soup, cover with a lid, and allow the biscuits to steam for about 10 minutes until they are cooked through.
- Serve the soup into bowls and enjoy hot!
Notes
Use fresh ingredients for optimal flavor and adjust seasoning to taste as flavors can intensify during simmering.
Find it online: https://www.highproteinfit.com/keto-chicken-pot-pie-soup/