Keto Chicken Pot Pie Soup
Indulge in the cozy, comforting flavors of this Keto Chicken Pot Pie Soup—a low-carb twist on a classic favorite. Brimming with tender shredded chicken, hearty vegetables like celery, carrots, and peas, and a rich, creamy base made from heavy cream and cream cheese, this soup delivers all the nostalgia of chicken pot pie without the carbs. Enhanced with the perfect blend of dried thyme, basil, and a touch of xanthan gum for thickening, it’s a satisfying bowl of warmth that’s both keto-friendly and irresistibly delicious. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners and meal prep. Serve it hot and watch it become a family favorite!
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken breasts
- 2 tbsp Olive oil
- 1 medium, chopped Onion
- 2 chopped Celery stalks
- 3 minced Garlic cloves
- 1 medium, peeled and diced Carrot
- 4 cups Chicken broth
- 1 cup Heavy cream
- 4 oz, softened Cream cheese
- 1 cup Frozen peas
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried thyme
- 1 tsp Dried basil
- 1 tsp Xanthan gum
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, celery, and carrot. Cook until onion is translucent and vegetables are softened, about 5 to 7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken breasts to the pot. Pour in the chicken broth, ensuring the chicken is fully submerged.
Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and return it to the pot.
Stir in the heavy cream and softened cream cheese until the cream cheese is fully melted and the soup is smooth.
Add the frozen peas, salt, black pepper, thyme, and basil. Mix until everything is well incorporated.
Sprinkle the xanthan gum gradually into the soup while constantly stirring for a few minutes until the soup thickens to your desired consistency.
Adjust seasoning to taste before serving.
Serve hot, garnished with a sprinkle of fresh herbs if desired.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 5809 mg | 253% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 33.2 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 553 mg | 43% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4204 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
