Keto Chicken Pot Pie Soup

This creamy keto chicken pot pie soup brings all the comforting flavors of classic chicken pot pie without the crust! Made with tender chicken, hearty vegetables, and a rich creamy broth, it’s a low-carb, gluten-free meal that’s both cozy and satisfying. Perfect for a quick weeknight dinner or meal prep.

Ingredients

• 2 tablespoons butter or ghee
• 1 small onion, finely chopped
• 3 stalks celery, chopped
• 1 large carrot, peeled and chopped (optional for strict keto)
• 3 cloves garlic, minced
• 1 ½ lbs boneless, skinless chicken breasts or thighs (cooked and shredded)
• 4 cups chicken broth
• 1 cup heavy cream
• 3 oz cream cheese, cubed
• ½ cup chopped mushrooms (optional)
• 1 teaspoon ground thyme
• ½ teaspoon rosemary
• Salt and pepper to taste
• ¼ cup frozen peas (optional, omit for stricter keto)
• Fresh parsley for garnish

Directions

1. In a large saucepan or Dutch oven, melt butter over medium heat.
2. Add onion, celery, and carrot, and sauté for 5 minutes until vegetables begin to soften.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add shredded chicken, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
5. Stir in heavy cream and cream cheese until melted and smooth.
6. Add optional peas or mushrooms and cook for 3–5 more minutes.
7. Taste and adjust seasonings if needed.
8. Garnish with chopped parsley and serve warm.