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:
- 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.
- In the same pot, melt butter over medium heat. Add almond flour and stir continuously to form a roux.
- Gradually whisk in chicken broth and heavy cream, ensuring no lumps remain.
- 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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- Optional: If you want a thicker soup, sprinkle xanthan gum over the soup and whisk continuously until it thickens.
- Season the soup with salt and pepper to taste. Simmer for an additional 10-15 minutes until the vegetables are tender.
- Serve the keto chicken pot pie soup hot.
Nutritional Information (Approximate per serving):
- Calories: 450-500
- Protein: 25-30g
- Fat: 35-40g
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- Carbohydrates: 8-10g (Net Carbs)
- Fiber: 2-3g
- Sugar: 2-4g
- Sodium: 800-1000mg
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.