Keto Chicken Pot Pie Soup Keto Chicken Pot Pie Soup is the classic flavor you l…

Keto Chicken Pot Pie Soup

Keto Chicken Pot Pie Soup is the classic flavor you love, now with a keto friendly twist! This comforting soup is rich with flavor, savory vegetables and topped with almond flour and cheddar biscuits.. makes this a hearty, creamy warm hug in a bowl!

Keto Chicken Pot Pie Soup

Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Servings: 6 Calories: 575kcal

INGREDIENTS
For the soup:
6 Boneless Skinless chicken thighs, cut into 1 inch pieces
2 Tablespoons avocado oil
1 Cup Diced carrots
1 Cup Celery
1/2 Cup Diced onion
4 Cloves Garlic, minced
2 1/2 Cups Chicken Broth
1 Cup Heavy cream
1/2 teaspoon xanthan gum
salt and pepper to taste

For the biscuits:
1 Cup almond flour
1/4 teaspoon Baking powder
1/4 teaspoon Salt
1/2 teaspoon Garlic powder
1/4 Cup Melted Butter
1/2 Cup Cheddar Cheese
2 Eggs
INSTRUCTIONS
For the soup:
Heat the oil in a large heavy bottomed pot over medium heat.
Add in the carrots, celery and onion to the oil and saute until soft.
This will take about 8 to 10 minutes.
You can cover the pot with a lid to get the carrots to soften faster.
Add in the garlic and saute for one minute more.
Add in the chicken and season with a little salt and pepper.
Saute the chicken until cooked through.
This will take about 5 minutes.
Sprinkle the xanthan gum over the top of the chicken and stir in.
Now add in the chicken broth and the heavy cream.
Bring to a boil to let thicken.
Remove from the heat and let sit for 10 minutes to continue to thicken.
For the biscuits:
Preheat the oven to 400F.
Line a baking sheet with parchment paper or a silicone baking mat.
Combine the almond flour, baking powder, salt and garlic powder in a large mixing bowl.

NUTRITION
Calories: 575kcal | Carbohydrates: 10g | Protein: 30g | Fat: 47g | Saturated Fat: 20g | Fiber: 3g | Sugar: 3g

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