Keto Chicken Pot Pie Soup Recipe
This keto chicken pot pie soup recipe is thick and creamy and tastes wonderful with the almond flour biscuits on the side.
Ingredients
Low-Carb Biscuits
- 1 cup Almond flour
- 1 Egg
- 3 tbsp Butter unsalted, melted
- 1/2 cup Cheddar Cheese shredded
- 1/2 tsp Garlic powder
Chicken Soup
- 2 tbsp Butter unsalted
- 1/2 medium onion chopped
- 1 celery stalk chopped
- 1/4 cup carrots chopped
- 1 cup green beans broken into pieces
- 3 tbsp parsley fresh, chopped
- 3 cups chicken shredded
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 1 tsp poultry seasoning
- 2 tsp garlic minced
Instructions
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Preheat oven to 350 degrees.
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Add all of the ingredients for the biscuits to a mixing bowl, and beat on high to combine well.
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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.
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Place 2 tablespoons of butter into a large pot on the stove.
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Add the onions, celery, and carrots to the pot with the butter, and cook over medium heat until softened.
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Place the garlic into the pot, and saute another 30 seconds.
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Add the remaining ingredients for the soup into the pot, and stir to combine well.
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Simmer the soup for 20-25 minutes until the green beans are tender.
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Serve with a side of a biscuit.
Recipe Notes
To save time, a pre-made rotisserie chicken (without skin) can be used.
Calories: 550
Net Carbs: 7 Net Carbs With Biscuit Per Serving