This keto chicken pot pie soup recipe is thick and creamy and tastes wonderful with the almond flour biscuits on the side.
Add all of the ingredients for the biscuits to a mixing bowl, and beat on high to combine well.
Form the biscuits into 6 even balls of dough, flatten slightly with your hands, and place onto a well-greased baking dish. Bake for 10-12 minutes until cooked through.
Place 2 tablespoons of butter into a large pot on the stove.
Add the onions, celery, and carrots to the pot with the butter, and cook over medium heat until softened.
Place the garlic into the pot, and saute another 30 seconds.
Add the remaining ingredients for the soup into the pot, and stir to combine well.
Simmer the soup for 20-25 minutes until the green beans are tender.
Serve with a side of a biscuit.
To save time, a pre-made rotisserie chicken (without skin) can be used.
Net Carbs: 7 Net Carbs With Biscuit Per Serving