Creamy Keto Chicken Pot Pie Soup
A comforting low-carb chicken pot pie soup, rich in flavors and packed with nutritious vegetables, perfect for chilly evenings.
Ingredients
For the Soup Base
- 2 Tbsp butter
- 0.5 cup onion, diced
- 2 cloves garlic, minced
- 1 cup celery, sliced
- 1 cup carrots, diced (or substitute with lower-carb veggies like zucchini)
- 2 cups cauliflower florets, chopped small
- 4 cups chicken broth
- 1.5 cups cooked shredded chicken
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 0.5 cup heavy cream
- to taste Salt & pepper
Optional Garnish
- to taste fresh parsley
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced onion, minced garlic, sliced celery, and diced carrots (or your chosen substitute) to the pot. Sauté for about 5–6 minutes until the vegetables begin to soften.
Cooking
- Stir in the cauliflower florets, chicken broth, cooked shredded chicken, dried thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- After simmering, gently stir in the heavy cream and cook for an additional 2–3 minutes until everything is heated through and steaming hot (165°F/74°C).
- Adjust the seasoning as necessary and garnish with fresh parsley before serving hot.
Notes
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze without heavy cream and stir in after thawing.