Description
A comforting and creamy chicken pot pie soup that is keto-friendly and perfect for chilly nights.
Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup cauliflower, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat some oil over medium heat and cook the chicken until browned.
- Add garlic, onion powder, thyme, carrots, and celery; cook until vegetables are tender.
- Pour in the chicken broth and bring to a simmer.
- Add cauliflower and cook until tender.
- Stir in heavy cream, salt, and pepper; simmer until heated through.
- Serve warm and enjoy!
Notes
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to add your favorite low-carb vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg