Chicken pot pie soup recipe is creamy low carb comfort food that will warm your soul anytime of the year! Keto friendly, Atkins friendly, just 7 net carbs. Cozy autumn menu including wine suggestions, too! From Lowcarb-ology.com
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Chicken Pot Pie Soup

Low Carb chicken pot pie soup recipe is creamy comfort food that will warm your soul anytime of the year! Just 7 net carbs.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 293kcal
Author Lowcarbology Editorial

Ingredients

  • 1 tablespoon butter
  • 3/4 cup celery , diced large
  • 1/4 cup onion , diced
  • 1 tablespoon carrot , baby carrot, sliced into small rounds
  • 5 ounces chicken breast , raw cut in cubes
  • 1/2 cup cauliflower , chopped
  • 0.9 ounces hatch chile , roasted and chopped
  • 3/4 cup chicken stock , more as needed
  • 1/4 cup heavy cream
  • 1/4 teaspoon herbes de provence

Instructions

  • Melt the butter in a heavy pan over medium high heat.
  • When the butter melts and sizzles add the onions, carrots, and the celery.
  • Saute until the vegetables are tender and begin to caramelize - about 5  minutes.
  • Remove the vegetables carefully to a plate, leaving as much of the melted butter and juices in the pan as possible.
  • Set aside.
  • Pat the chicken dry with paper towel and add it carefully to the hot pan.
  • Saute until the chicken pieces are golden brown and have reached an interior temperature of 165F.
  • Remove the chicken from the pan to the vegetable plate and set aside. Keep as much of the butter and juices in the pan as possible.
  • Add the cauliflower and 1/4 cup chicken stock to the pan and quickly cover.
  • Reduce heat to medium and cook for about 10 minutes, or until the cauliflower is very tender. Add more stock as necessary to keep liquid in the pan.
  • Remove from pan and carefully puree in blender until smooth and creamy. Return to the pan.
  • Add the remaining chicken stock and the heavy cream to the pan along with the herbes de provence.
  • Bring to a simmer, stirring occasionally.
  • Stir in the vegetables, chicken, and Hatch chiles.
  • Bring to a simmer and simmer until the stock is reduced to your preference. Add more stock if it's too thick.

Notes

 
  • This can be made in a slow cooker - put everything except the cream in the slow cooker without precooking and cook on low for 6 to 8 hours. Add cream 15 minutes before serving.

Nutrition

Calories: 293kcal | Carbohydrates: 9g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 358mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2035IU | Vitamin C: 18.4mg | Calcium: 40mg | Iron: 0.6mg