Keto Recipes

Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 2 tbsp Unsalted butter ((optional, only if sauteing in onion)); 1 cup Onion ((diced)); 1 lb Boneless skinless chicken breasts; 1 tsp Poultry seasoning; 1/2 tsp Sea salt ((plus more to taste)); 1/4 tsp Black pepper; 4 cups Chicken broth, reduced sodium; 1 medium Bay leaf; 2 cups Frozen peas and carrots ((diced)); 8 oz Cream cheese; 1/2 tsp Xanthan gum ((optional, for thicker soup))

Chicken

Dinner

Soup

6 servings

servings

15 minutes

active time

4 hours 30 minutes

total time

Start Cooking

Ingredients

2 tbsp Unsalted butter ((optional, only if sauteing in onion))

1 cup Onion ((diced))

1 lb Boneless skinless chicken breasts

1 tsp Poultry seasoning

1/2 tsp Sea salt ((plus more to taste))

1/4 tsp Black pepper

4 cups Chicken broth, reduced sodium

1 medium Bay leaf

2 cups Frozen peas and carrots ((diced))

8 oz Cream cheese

1/2 tsp Xanthan gum ((optional, for thicker soup))

Directions

Optional but recommended step: Saute the onion for the best flavor. In a medium skillet over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.

Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.

Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.

Cook for 4-6 hours on Low or 2-3 hours on High, until chicken is cooked through and reaches 165 degrees F (74 degrees C).

Remove the bay leaf and discard.

Remove the chicken to a bowl and shred with 2 forks.

Place the cream cheese into a medium bowl. Heat the cream cheese in the microwave, or a double boiler on the stove, until soft and easy to stir.

Place cream cheese into a blender. Ladle a cup of broth out of the slow cooker into the cream cheese, and immediately blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it’s super thick, add more broth and blend again. If it’s chunky, blend more.

Sprinkle (don’t dump) xanthan gum into the blender, then blend again until smooth.

Increase the slow cooker to High. Add the frozen peas and carrots. Cover and cook for 5-10 minutes, until peas and carrots are soft.

Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).

Nutrition

Serving Size

Calories

269 kcal

Total Fat

19.3 g

Saturated Fat

2.5 g

Unsaturated Fat

Trans Fat

Cholesterol

10.2 mg

Sodium

846.3 mg

Total Carbohydrate

10.9 g

Dietary Fiber

2.3 g

Total Sugars