Embark on a savory journey with Keto Chicken Pot Pie Soup, a comforting and flavorful rendition of the classic pot pie transformed into a low-carb delight. This recipe brings together a medley of wholesome ingredients, allowing you to indulge in the heartwarming flavors of a traditional chicken pot pie while staying true to your keto lifestyle.

The soup begins with a fragrant sauté of finely chopped onions, diced celery, and carrots, creating a aromatic base that sets the stage for the rich flavors to unfold. Tender, diced chicken thighs join the mix, infusing the pot with protein-rich goodness. The addition of minced garlic adds a layer of complexity, enhancing the overall taste.

A nourishing broth, whether homemade or low-sodium, becomes the soul of the soup, providing a comforting backdrop for the medley of ingredients. Unsweetened almond milk or heavy cream contributes to the velvety texture, adding a touch of indulgence without the excess carbs.

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Dried thyme and rosemary bring depth to the pot, evoking the familiar warmth of a pot pie filling. To mimic the classic pot pie, frozen peas and chopped cauliflower florets join the simmering symphony, creating a harmonious blend of textures and flavors.

For those desiring a thicker consistency, a simple almond flour slurry introduces a keto-friendly thickening agent, elevating the soup to a delightful and hearty consistency.

Garnished with fresh parsley for a burst of color and freshness, this Keto Chicken Pot Pie Soup is a testament to the versatility and creativity of keto-friendly cooking. Each spoonful promises the familiar comfort of a cherished classic, making it an ideal choice for a cozy dinner that aligns with your low-carb goals. Warm up with a bowl of this flavorful soup, embracing the essence of chicken pot pie in every keto-friendly bite.

Keto Chicken Pot Pie Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1.5 lbs (680g) boneless, skinless chicken thighs, diced
  • Salt and pepper to taste
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  • 1/2 cup (120g) unsalted butter
  • 1/2 cup (60g) almond flour
  • 4 cups (960ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 cup (120g) diced celery
  • 1 cup (120g) diced carrots
  • 1/2 cup (60g) diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon xanthan gum (optional, for thickening)
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat olive oil over medium-high heat. Season diced chicken thighs with salt and pepper and cook them in the pot until browned. Remove the chicken from the pot and set it aside.
  2. In the same pot, melt butter over medium heat. Add almond flour and stir continuously to form a roux.
  3. Gradually whisk in chicken broth and heavy cream, ensuring no lumps remain.
  4. Add diced celery, carrots, onion, garlic, thyme, rosemary, sage, and the cooked chicken back into the pot. Bring the soup to a simmer.
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  6. Optional: If you want a thicker soup, sprinkle xanthan gum over the soup and whisk continuously until it thickens.
  7. Season the soup with salt and pepper to taste. Simmer for an additional 10-15 minutes until the vegetables are tender.
  8. Serve the keto chicken pot pie soup hot.

Nutritional Information (Approximate per serving):

These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.