Low Carb Chicken Pot Pie Soup
Warm, comforting, and delightfully creamy, this Low Carb Chicken Pot Pie Soup is the ultimate guilt-free twist on a classic comfort food. Packed with tender shredded chicken, hearty vegetables like carrots, celery, and peas, and enriched with heavy cream and cream cheese, this soup delivers all the nostalgic flavors of a chicken pot pie without the carb-heavy crust. The addition of fresh thyme and parsley adds a burst of freshness, while optional xanthan gum ensures the perfect velvety consistency. Ready in just an hour, this keto-friendly recipe is ideal for meal prep or a cozy weeknight dinner, making it a must-try for those seeking low-carb, wholesome comfort food. Perfect for satisfying cravings while staying on track with your health goals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup frozen peas
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon xanthan gum (optional for thickening)
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook until browned on both sides and cooked through, about 7-8 minutes per side. Remove and set aside.
In the same pot, melt the butter. Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic, cooking for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer.
Shred the reserved chicken breasts and add them back into the pot.
Stir in the heavy cream and cream cheese, stirring until the cream cheese has fully melted and the soup is smooth.
Add the frozen peas and fresh thyme, continuing to cook for 10 minutes.
If you desire a thicker soup, whisk in the xanthan gum at this point, stirring until well incorporated.
Season with additional salt and pepper to taste.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.6 g | 243% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 4441 mg | 193% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 30.5 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 476 mg | 37% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3684 mg | 78% | |
*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.
