Keto Chicken Pot Pie Soup
All the creamy, cozy comfort of classic chicken pot pie—without the crust or carbs! This one-pot keto soup is rich, hearty, and perfect for chilly nights.
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 celery stalks diced
- 1 cup carrots sliced (or sub zucchini)
- 1 cup mushrooms sliced (optional)
- 2 cups cooked chicken breast shredded or cubed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup cream cheese softened
- 1 cup cauliflower florets
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional Add-Ins:
- Bacon bits for smoky flavor
- Spinach or kale for extra greens
- Shredded cheese for more creaminess
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, celery, carrots, and garlic for 5 minutes until soft.
- Add chicken broth and cauliflower; bring to a boil, then simmer 10–12 minutes until tender.
- Stir in shredded chicken, thyme, parsley, paprika, salt, and pepper. Simmer 5 minutes.
- Lower heat; add heavy cream and softened cream cheese. Stir until smooth and creamy.
- Taste and adjust seasoning. For thicker soup, simmer uncovered or add a pinch of xanthan gum.
- Garnish with parsley or shredded cheese. Serve warm.
Notes
Use rotisserie chicken for quick prep.
Soften cream cheese before adding.
Add a splash of dry white wine for depth.
Dairy-free? Swap in coconut cream and dairy-free cream cheese.