Description
If you’re craving cozy comfort food without the carbs, this Low Carb Keto Chicken Pot Pie Soup is for you! Creamy, hearty, and packed with tender chicken and veggies, it’s a delicious and keto-friendly twist on a classic favorite.
Ingredients
- 2 tablespoons butter
- 2 shallots, minced
- 1 cup mushrooms, chopped
- 2 celery stalks, chopped
- 1 teaspoon minced garlic
- 1 cup frozen baby peas, thawed (omit for strict keto)
- 16 ounces cooked, chopped chicken
- Salt and pepper, to taste
- 4 cups chicken broth
- 3 ounces cream cheese, cubed
- 1 cup heavy cream
Instructions
1. Melt the butter in a large saucepan over medium heat.
2. Add the shallots, mushrooms, celery, and garlic. Cook for 7 minutes, stirring occasionally until vegetables soften.
3. Add the peas and cooked chicken. Season to taste with salt and pepper.
4. Pour in the chicken broth and add the cubed cream cheese. Stir and cook until the cream cheese is fully melted.
5. Stir in the heavy cream, reduce heat to low, and simmer for 10 minutes until warmed through and slightly thickened.
6. Serve hot and enjoy!
Notes
For strict keto, omit the peas and replace with extra mushrooms or celery.
This soup can also be made in an Instant Pot. Use the sauté setting for the vegetables, then pressure cook the soup for 4 minutes with a 10-minute natural release before finishing with cream cheese and heavy cream.
Baby peas add approximately 2.5g net carbs per serving; adjust based on your macros.
Store leftovers in the fridge for up to 3 days or freeze for later.