Description
This keto chicken pot pie soup recipe is thick and creamy and tastes wonderful with the almond flour biscuits on the side.
Ingredients
Scale
- 1 cup almond flour
- 1 egg
- 3 tbsp unsalted butter, melted
- 1/2 cup shredded cheddar cheese
- 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 fresh chopped parsley
- 3 cups shredded chicken
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 1 tsp poultry seasoning
- 2 tsp minced garlic
Instructions
- Step: Preheat oven to 350 degrees.
- Step: Add all of the ingredients for the biscuits to a mixing bowl, and beat on high to combine well.
- Step: 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.
- Step: Place 2 tablespoons of butter into a large pot on the stove.
- Step: Add the onions, celery, and carrots to the pot with the butter, and cook over medium heat until softened.
- Step: Place the garlic into the pot, and saute another 30 seconds.
- Step: Add the remaining ingredients for the soup into the pot, and stir to combine well.
- Step: Simmer the soup for 20-25 minutes until the green beans are tender.
- Step: Serve with a side of a biscuit.
Notes
To save time, a pre-made rotisserie chicken (without skin) can be used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 145 mg