Keto Chicken Pot Pie Soup Recipe – Quick, Creamy & Delicious
Skip the crust but keep all the creamy, comforting flavors of a classic chicken pot pie with this low-carb Keto Chicken Pot Pie Soup. A cozy and filling soup that’s perfect for keto diets and packed with rich flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon thyme
- Salt and pepper, to taste
Instructions
1. In a large pot, sauté the diced onion, celery, carrots, and minced garlic over medium heat until softened, about 5–7 minutes.
2. Add the shredded chicken, chicken broth, and thyme to the pot. Stir and bring to a simmer.
3. Simmer for 15 minutes to let the flavors meld.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Continue to cook for a few more minutes until the soup is heated through.
6. Ladle into bowls and serve warm.
Notes
To save time, use rotisserie chicken or pre-cooked shredded chicken.
For a thicker consistency, simmer uncovered a few extra minutes after adding the cream.
This soup stores well in the refrigerator for up to 4 days and can be reheated on the stove or in the microwave.
Omit carrots or reduce quantity for stricter keto compliance.
Find it online: https://cookingwithramsay.com/keto-chicken-pot-pie-soup/