Description
A deliciously creamy and comforting chicken pot pie soup that fits perfectly into a low carb or keto diet.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup celery, diced
- 1 cup carrots, shredded or diced
- 2 cups cauliflower florets
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced chicken and season with garlic powder, onion powder, and paprika. Cook until the chicken is no longer pink.
- Add celery, carrots, and cauliflower to the pot. Stir and cook for 5 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in the heavy cream, salt, and pepper. Cook for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- You can add additional vegetables like green beans or bell peppers.
- For a thicker soup, add xanthan gum in small quantities while stirring.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg