Keto Chicken Pot Pie Soup
A cozy, low-carb twist on traditional chicken pot pie, this soup features tender chicken, colorful vegetables, and a creamy broth, making it a perfect comforting meal for keto dieters.
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.
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Notes
Consider pairing the soup with a side salad or keto-friendly bread for texture. You can enhance the flavor with fresh herbs or paprika.