If you are searching for a cozy, comforting meal that aligns with your keto diet, Keto Chicken Pot Pie Soup is an excellent choice. Combining tender shredded chicken, a mix of colorful vegetables, and a creamy consistency, this dish captures all the flavors of traditional chicken pot pie while keeping carbs to a minimum. You’ll love the ease of preparation and the satisfaction of enjoying a hearty bowl of this delicious soup.
Why We Love This Keto Chicken Pot Pie Soup Recipe
One of the best things about this Keto Chicken Pot Pie Soup is its versatility. It’s not just low in carbs; it’s also packed with nutrients thanks to the colorful vegetables and wholesome chicken breast. In addition, it’s a fantastic way to sneak more veggies into your diet. The creamy broth feels indulgent, yet it’s a healthy option that won’t derail your keto goals. Plus, this soup is simple to whip up, making it perfect for busy weeknights or meal prepping for the week ahead. Your family will love it, too!
Ingredients for Keto Chicken Pot Pie Soup
- 1 pound chicken breast, cooked and shredded
- 1 cup cauliflower florets
- 1 cup mixed vegetables (carrots, peas, and green beans)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
How to Make Keto Chicken Pot Pie Soup Directions
To create your Keto Chicken Pot Pie Soup, start by heating two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, toss in the chopped onion and minced garlic, sautéing them until they become fragrant and softened. This should take approximately 2-3 minutes.
Next, add your cooked and shredded chicken into the pot, followed by the cauliflower florets and the mixed vegetables. Give everything a good stir to combine the ingredients effectively. Once mixed, pour in the four cups of chicken broth. Bring this mixture to a boil; the boiling will help the flavors meld together beautifully.
After boiling for a few minutes, reduce the heat to a simmer and let the soup cook for about 15 minutes. This simmering time will soften the vegetables while allowing the chicken to soak up the delightful broth flavors. Keep an eye on it and stir occasionally to ensure nothing sticks to the bottom of the pot.
Once the vegetables are tender, it’s time to add the cream. Pour in the heavy cream along with the dried thyme, dried rosemary, and season with salt and pepper to your liking. Stir this mixture well, and let it cook for another 5 minutes to thicken slightly. After that, your soup is ready to serve! Ladle it into bowls and enjoy the rich, savory flavors.
How to Serve Keto Chicken Pot Pie Soup
Serving your Keto Chicken Pot Pie Soup can be as creative as you like. For a satisfying meal, ladle the soup into bowls and consider pairing it with a side salad. A light Caesar salad or a simple cucumber and tomato salad will complement the soup well without adding unwanted carbs. If you want to increase the flavor profile, you can top the soup with fresh herbs like parsley or a sprinkle of paprika for a pop of color.
Consider serving this soup with keto-friendly bread or crackers for added texture. There are plenty of recipes online for low-carb options, making it easier to enjoy that comforting feel of dipping while staying within your dietary preferences. Enjoy the soup hot for the best experience, and feel free to customize each bowl to satisfy everyone’s taste buds.
Expert Tips: Keto Chicken Pot Pie Soup
To achieve the best results with your Keto Chicken Pot Pie Soup, keep a few expert tips in mind. First, opt for high-quality chicken broth; it adds a depth of flavor that makes a noticeable difference. If you prefer a homemade broth, that is an excellent option for even richer taste.
When cooking the vegetables, you can add extra flavor by sautéing them in the olive oil a little longer before adding the broth. This method not only enhances the taste but also brings out the natural sugars in the veggies. You can mix in other vegetables, like zucchini or bell peppers, based on your preference.
If you want a thicker texture for your soup, consider using a keto thickener such as xanthan gum or a small amount of cream cheese. Just make sure that any additions align with your dietary goals. Finally, ensure that your heavy cream is full-fat to contribute to the creaminess without adding unnecessary sugars.
How to Store Keto Chicken Pot Pie Soup
Storing your Keto Chicken Pot Pie Soup is straightforward. To keep your soup fresh, let it cool completely before transferring it into an airtight container. Refrigerate the soup for up to four days. If you want to extend its shelf life, consider freezing it. Portion the soup into freezer-safe containers or freezer bags, leaving some space at the top, as liquids expand when frozen. The soup can be stored in the freezer for up to three months.
When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stove over medium heat until warmed through. If it has thickened over time, don’t hesitate to add a splash more chicken broth or water to achieve your desired consistency while reheating.
Variations of Keto Chicken Pot Pie Soup
While the traditional recipe is delightful, experimenting with variations can make your Keto Chicken Pot Pie Soup even more enjoyable. One popular twist is to add cream cheese to the soup for an even richer and thicker texture. This addition will give a wonderful creaminess that perfectly complements the other ingredients.
Another variation includes adding fresh herbs such as dill or tarragon, enhancing the flavor profile with a nice aromatic touch. If you like a bit of heat, consider incorporating diced jalapeños or a sprinkle of red pepper flakes for a spicy kick. For those who enjoy a more earthy flavor, mix in mushrooms or even spinach, which can provide extra nutrients and a different taste texture.
If you’re feeling adventurous, you can substitute the chicken with other protein sources like turkey or shredded duck. Just make sure to adjust the cooking time based on the protein you select. Trying these variations will keep your meals exciting while staying true to your keto goals.
FAQ about Keto Chicken Pot Pie Soup
What is Keto Chicken Pot Pie Soup?
Keto Chicken Pot Pie Soup is a low-carb version of the classic chicken pot pie that combines tender chicken, a medley of vegetables, and a creamy broth, delivering all the flavors without the high carbohydrate count.
Can I make this soup ahead of time?
Yes, you can prepare Keto Chicken Pot Pie Soup ahead of time. It stores well in the refrigerator for up to four days or can be frozen for longer storage.
Is this soup suitable for meal prepping?
Absolutely! Keto Chicken Pot Pie Soup is perfect for meal prepping. You can make a large batch and portion it into servings for easy meals throughout the week.
What vegetables can I add to Keto Chicken Pot Pie Soup?
Feel free to customize your soup with various low-carb vegetables. Zucchini, bell peppers, or even fresh spinach can add unique flavors while keeping it within the keto guidelines.
How can I thicken Keto Chicken Pot Pie Soup?
To thicken your soup, you can add a small amount of cream cheese, a keto thickening agent like xanthan gum, or simply allow it to simmer longer to reduce, enhancing the overall taste and texture.
Keto Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 pound chicken breast, cooked and shredded Use high-quality chicken for best flavor.
- 1 cup cauliflower florets Adds a low-carb substitute for starch.
- 1 cup mixed vegetables (carrots, peas, and green beans) Feel free to substitute with other low-carb vegetables.
- 1 large onion, chopped Enhances the flavor of the soup.
- 3 cloves garlic, minced Adds aroma and flavor.
- 4 cups chicken broth Opt for high-quality or homemade for richer flavor.
- 1 cup heavy cream Ensure it's full-fat for the best creaminess.
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste Season according to your preference.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until fragrant and softened, about 2-3 minutes.
- Stir in the cooked, shredded chicken, cauliflower florets, and mixed vegetables.
- Pour in the chicken broth and bring the mixture to a boil.
Cooking
- Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
- Add the heavy cream, thyme, rosemary, and season with salt and pepper.
- Cook for another 5 minutes to thicken slightly.
- Serve hot, ladling into bowls.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!