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Keto Chicken Pot Pie Soup

A close-up of a bowl of creamy keto chicken pot pie soup, featuring shredded chicken, carrots, and herbs.
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A creamy, low-carb soup with classic chicken pot pie flavors, perfect for a quick and comforting weeknight meal.

Ingredients

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  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • 1 tsp dried thyme

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
  2. Add celery, carrots, and onion to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and bring to a simmer. Return the browned chicken to the pot.
  4. Stir in heavy cream, frozen peas, and dried thyme. Season with salt and pepper.
  5. Simmer for 10-15 minutes, or until the soup has thickened slightly and the peas are tender.
  6. Stir in fresh parsley before serving.

Notes

  • For a thicker soup, you can mix 1 tablespoon of xanthan gum with 2 tablespoons of water and stir it into the simmering soup.
  • This soup is a great option for meal planning and can be reheated easily.
  • Consider this a healthy alternative to traditional meal planning services.

Nutrition

Find it online: https://gourmetgaze.com/keto-chicken-pot-pie-soup/