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Mad Creations Keto Chicken Pot Pie Soup in 2 hands with blue background
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5 from 9 votes!

Keto Chicken Pot Pie Soup

It is starting to get to that time of year we all want to eat soup and this Chicken Pot Pie Soup is going to be on my menu. Easy and inexpensive to make, oh yeah and tasty too!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch and Dinner
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 4 serves
Calories: 216kcal
Author: Megan Ellam

Equipment

Ingredients

  • 15 g butter
  • 1 clove garlic finely, minced
  • 20 g onion finely diced
  • 30 g carrot finely diced
  • 35 g celery finely diced
  • 50 g mushrooms halved and sliced
  • 250 g chicken breasts diced
  • Salt and pepper to taste
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground cayenne
  • 1 1/2 cups chicken bone broth
  • 2 bay leaves
  • 20 g green beans chopped
  • 3/4 cup thickened or heavy cream
  • 1/4 cup chopped fresh parsley leaves
Metric - US Customary

Instructions

CONVENTIONAL METHOD

  • Melt butter over medium heat. Sauté garlic, onion, carrot, celery, and mushrooms, stirring occasionally, until tender. Remove from heat and reserve.
  • Season chicken with salt, peppers and cayenne. Cook until golden, about 3-4 minutes. Remove from heat and reserve.
  • Add bone broth and bay leaves to heat and bring to a simmer. Add chicken and vegetables back to pan, along with beans and cream. Cook until reduced to your preference.
  • Stir through parsley to serve.

THERMOMIX METHOD

  • Melt butter over 2 minutes/90℃/stir. 
  • Add garlic, onion, carrot, celery, and mushrooms. Cook 5 minutes/90℃/reverse/stir. Remove from bowl and reserve.
  • Season chicken with salt, peppers and cayenne. Cook 3 minutes/90℃/reverse/stir. Remove from bowl and reserve.
  • Add bone broth, bay leaves and vegetables to bowl and heat 4 minutes/100℃/stir.
  • Add all ingredients, except parsley into bowl and cook for further 
    6 minutes/80℃/reverse/stir/MC off.
  • Stir through parsley to serve.

Notes

  1. Recipe is suitable to double or make in larger batches.
  2. Soup can be stored in fridge for up to 4 days or frozen up to 1 month.
  3. Can be made with chicken thigh fillets.
  4. For a dairy free keto chicken pot pie soup substitute coconut cream.
  5. For a vegetarian pot pie soup substitute cauliflower and broccoli instead of chicken.
  6. Serve with keto bread or keto bagels. 

Nutrition

Serving: 1serve | Calories: 216kcal | Carbohydrates: 3g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 339mg | Potassium: 397mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1930IU | Vitamin C: 7.1mg | Calcium: 30mg | Iron: 0.5mg | Net Carbs: 3g