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Keto chicken pot pie soup: a comforting low-carb delight!

keto chicken pot pie soup
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A comforting low-carb soup that captures the flavors of chicken pot pie in a keto-friendly way.

Ingredients

Scale
  • 1 lb chicken breast, diced
  • 1 cup cauliflower florets
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onions, celery, and carrots; sauté until softened.
  3. Add minced garlic and cook for an additional minute.
  4. Add diced chicken and cook until browned.
  5. Stir in cauliflower florets, chicken broth, heavy cream, thyme, and rosemary.
  6. Bring to a simmer and cook for 20 minutes, until the chicken is cooked through and the cauliflower is tender.
  7. Season with salt and pepper to taste before serving.

Notes

  • For a thicker soup, you can blend a portion of the soup and mix it back in.
  • Feel free to add other low-carb vegetables like zucchini or spinach.
  • This soup can be stored in the refrigerator for up to 3 days.

Nutrition

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