Keto Chicken Pot Pie Soup
A rich, creamy keto soup inspired by classic chicken pot pie. Made with shredded chicken, a buttery cream-based broth, and traditional pot pie flavors—without crust, flour, or potatoes.
Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 4 cups chicken broth
- 3/4 cup heavy cream
- 2 oz cream cheese (softened)
- 1/2 cup frozen peas and carrots blend
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- Salt (to taste)
Instructions
- In a large pot or Dutch oven, add chicken breasts and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15–18 minutes until the chicken is fully cooked.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add garlic powder, onion powder, dried thyme, black pepper, and salt. Stir to combine.
- Reduce heat to low and add the cream cheese, stirring until fully melted and smooth.
- Stir in the heavy cream and simmer for 5 minutes.
- Add peas and carrots and cook for another 5–7 minutes until tender.
- Simmer until thick and creamy. Adjust seasoning before serving.