Description
If you’re looking for a cozy dish that combines comfort with health, this Keto Chicken Pot Pie Soup is the perfect choice. This rich and creamy soup captures all the flavors of a classic pot pie while keeping it low-carb and nourishing. With tender chicken, fresh vegetables, and a delightful almond flour biscuit on the side, every bite will remind you of home-cooked goodness.
Ingredients
Scale
- 1 cup Almond flour
- 1 Egg
- 3 tbsp Unsalted butter (melted)
- 1/2 cup Cheddar cheese (shredded)
- 1/2 tsp Garlic powder
- 2 tbsp Unsalted butter
- 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
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, egg, melted butter, cheddar cheese, and garlic powder until well combined.
- Form six balls from the mixture and flatten slightly; place on a greased baking dish. Bake for 10-12 minutes until golden.
- In a large pot over medium heat, melt 2 tbsp of butter. Add chopped onion, celery, and carrots; sauté until softened.
- Stir in minced garlic and cook for an additional 30 seconds.
- Add shredded chicken, chicken broth, heavy whipping cream, poultry seasoning, and green beans to the pot; stir well.
- Simmer for 20-25 minutes until green beans are tender.
- Serve hot with baked almond flour biscuits.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg