Keto Chicken Pot Pie Soup
Indulge in the cozy flavors of Keto Chicken Pot Pie Soup, a comforting dish that combines tender chicken, fresh vegetables, and savory cheddar biscuits.
This recipe is a delightful twist on a classic favorite, making it a perfect meal for any occasion.
Whether you’re new to the keto diet or a seasoned pro, this recipe is sure to become a favorite in your household. Read along as we explore the step-by-step process to create this delectable dish, perfect for those chilly fall and winter days.
The Perfect Keto Chicken Pot Pie Soup
Chicken Pot Pie Soup is a comforting, rich, and creamy dish that brings all the flavors of a traditional chicken pot pie without the carbs. This version leverages keto-friendly ingredients to maintain that taste and texture we all know and love while keeping it in line with a low-carb lifestyle. One of the highlights of this recipe is the scrumptious keto cheddar biscuits that serve as a topping, adding a delightful crunch and savory flavor.
Ingredients for the Biscuits
To start, we’ll prepare the biscuit topping. Here are the ingredients you’ll need:
- 1 cup almond flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 beaten eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup melted butter
Preparing the Biscuits
- Preheat the Oven: Begin by preheating your oven to 400 degrees Fahrenheit.
- Mix Dry Ingredients: In a bowl, combine 1 cup of almond flour with 1/4 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of garlic powder. Mix the dry ingredients thoroughly.
- Add Wet Ingredients: To the dry mixture, add two beaten eggs, 1/2 cup of shredded cheddar cheese, and 1/4 cup of melted butter. Stir until well combined.
- Shape and Bake: Line a baking sheet with parchment paper. Scoop the batter onto the sheet, forming six evenly sized biscuits. Place the biscuits in the preheated oven and bake for 10 minutes.
The result is a batch of golden, savory biscuits that will add an extra layer of deliciousness to your soup.
Ingredients for the Soup
Now that the biscuits are baking, let’s move on to the soup itself. Here’s what you’ll need:
- 2 tablespoons avocado oil
- 1/2 cup shredded or diced carrots
- 1/2 cup diced onion
- 1 cup diced celery
- 6 boneless, skinless chicken thighs (diced)
- 4 cloves of garlic (diced or minced)
- Salt and pepper (to taste)
- 1/2 teaspoon xanthan gum
- 2 1/2 cups chicken broth
- 1 cup heavy cream
Making the Soup
- Sauté the Vegetables: In a large pot, heat 2 tablespoons of avocado oil over medium heat. Add 1/2 cup of shredded or diced carrots, 1/2 cup of diced onion, and 1 cup of diced celery. Cook until the vegetables are soft and fragrant.
- Cook the Chicken: Add the diced chicken thighs to the pot along with the diced or minced garlic. Stir frequently until the chicken is cooked through. Season generously with salt and pepper to taste.
- Thicken the Soup: Lightly sprinkle 1/2 teaspoon of xanthan gum over the chicken and vegetables. Stir well to ensure it doesn’t clump. Xanthan gum is crucial for thickening the soup without adding carbs.
- Add Broth and Cream: Pour in 2 1/2 cups of chicken broth and 1 cup of heavy cream. Bring the mixture to a boil to activate the xanthan gum. Once it reaches a boil, the soup will start to thicken.
Serving the Soup
With the soup now at a perfect consistency, it’s time to serve! Ladle the creamy chicken pot pie soup into bowls and top each one with a freshly baked cheddar biscuit.
Enjoying Your Keto Chicken Pot Pie Soup
This comforting bowl of keto chicken pot pie soup is perfect for a cozy lunch or dinner on a cold day. The rich, creamy broth combined with tender chicken and a medley of vegetables creates a hearty, satisfying dish. The cheddar biscuit adds a delightful, savory crunch that elevates each bite.
Adaptations and Variations
One of the great things about this recipe is its versatility. Here are a few adaptations you can try:
- Vegetable Variations: Feel free to add or substitute other low-carb vegetables like mushrooms or zucchini.
- Protein Options: If you prefer, you can use chicken breast instead of thighs, or even try turkey for a different twist.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to give your soup a bit of heat.
Storing Leftovers
If you have any leftovers (which is unlikely because it’s so delicious!), you can store the soup in an airtight container in the refrigerator for up to 3 days. The biscuits should be stored separately to maintain their texture.
Conclusion
Keto Chicken Pot Pie Soup is a delightful dish that brings comfort and satisfaction without the guilt. The combination of creamy broth, tender chicken, and perfectly baked cheddar biscuits creates a meal that feels indulgent but fits perfectly within a low-carb lifestyle.
This recipe is not only delicious but also easy to prepare, making it a great addition to your keto recipe collection. Whether you’re a seasoned keto veteran or just looking for a new recipe to try, this Chicken Pot Pie Soup is sure to please.
Warm up your kitchen with this hearty dish and enjoy the comforting flavors all fall and winter long. Bon appétit!
Keto Chicken Pot Pie Soup
Warm up with this comforting Keto Chicken Pot Pie Soup, a deliciously creamy dish that’s easy to prepare and perfect for chilly days!
Ingredients
- 1 cup almond flour
- 1/4 Teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 beaten eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup melted butter
- 2 tablespoons avocado oil
- 1/2 cup shredded carrots
- 1/2 cup diced onion
- 1 cup diced celery
- 6 boneless, skinless chicken thighs, diced
- 4 cloves garlic, minced
- 1/2 teaspoon xanthan gum
- 2 1/2 cups chicken broth
- 1 cup heavy cream
Instructions
- Preheat your oven to 400 degrees Fahrenheit for the biscuits.
- In a bowl, mix 1 cup almond flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon garlic powder.
- Add 2 beaten eggs, 1/2 cup shredded cheddar cheese, and 1/4 cup melted butter to the dry ingredients, stirring until well combined.
- Scoop the batter onto a parchment-lined baking sheet to form six biscuits and bake for 10 minutes until golden brown.
- In a large pot, heat 2 tablespoons of avocado oil over medium heat. Sauté 1/2 cup shredded carrots, 1/2 cup diced onion, and 1 cup diced celery until soft.
- Add 6 diced boneless, skinless chicken thighs and 4 minced garlic cloves, cooking until the chicken is cooked through. Season with salt and pepper.
- Sprinkle in 1/2 teaspoon xanthan gum and stir well to combine.
- Pour in 2 1/2 cups chicken broth and 1 cup heavy cream, bringing to a boil to activate the xanthan gum.
- Serve the soup in bowls topped with freshly baked cheddar biscuits.
Nutrition Information:
Serving Size:
per servingAmount Per Serving: Calories: 450Total Fat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 850mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 30g