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Creamy Keto Chicken Pot Pie Soup

Creamy Keto Chicken Pot Pie Soup That Warms Your Soul

A creamy low-carb soup perfect for chilly evenings, bringing you the comforting flavors of chicken pot pie without the extra carbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: Keto
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 Tbsp butter Fats for richness; substitute with olive oil for a dairy-free version.
  • ½ cup onion, diced Adds a base flavor and sweetness; adjust quantity to taste.
  • 2 cloves garlic, minced Provides aromatic depth; can use garlic powder as a substitute (1/4 tsp per clove).
  • 1 cup celery, sliced Adds crunch and freshness; substitute with bell peppers for a different flavor.
  • 1 cup carrots, diced Introduces natural sweetness; lower-carb zucchini makes a great alternative.
  • 2 cups cauliflower florets, chopped small Creates a creamy texture and thickens the soup; riced cauliflower works too.
  • 4 cups chicken broth Foundation liquid for flavor; homemade or low-sodium varieties are healthier options.
  • 1½ cups cooked shredded chicken Provides protein and heartiness; conveniently substitute with rotisserie chicken.
  • 1 tsp dried thyme Herbaceous flavor that complements chicken; Italian seasoning is a good alternative if needed.
  • ½ tsp dried rosemary Enhances aroma and depth; can omit or substitute with sage.
  • ½ cup heavy cream Adds creaminess and richness; use coconut cream for a dairy-free option.
  • Salt & pepper to taste Essential for seasoning; adjust to your personal palate.
  • fresh parsley for garnish A pop of color and freshness; chives also add a nice touch.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Creamy Keto Chicken Pot Pie Soup
  1. In a large pot over medium heat, melt 2 tablespoons of butter until bubbly. Add ½ cup of diced onion, 2 minced cloves of garlic, 1 cup of sliced celery, and 1 cup of diced carrots. Sauté these ingredients for 5–6 minutes, stirring frequently, until the onions are translucent and the vegetables are tender.
  2. Next, incorporate 2 cups of chopped cauliflower florets and 4 cups of chicken broth into the pot. Then mix in 1½ cups of cooked shredded chicken, 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, along with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld beautifully.
  3. After the soup has simmered, stir in ½ cup of heavy cream. Continue to heat the soup on low for an additional 2–3 minutes, just until the mixture is warmed through and the soup takes on a creamy consistency. Keep an eye on it to ensure it doesn’t boil.
  4. Taste the soup and adjust the seasoning with more salt and pepper, if needed. Ladle the creamy Keto Chicken Pot Pie Soup into bowls and garnish with fresh parsley for a pop of color. Serve hot, and enjoy the comforting flavors that remind you of a classic chicken pot pie.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 5gProtein: 20gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 850IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For a richer taste, consider adding a splash of white wine during the sautéing process. The soup achieves natural creaminess from cauliflower and heavy cream. Serve in wide bowls and add crispy keto “croutons” made from toasted low-carb bread for added texture and nostalgia.

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