Healthy Chicken Pot Pie Soup

Low carb chicken pot pie soup captures the essence of a classic pot pie in the form of a savory, creamy broth packed with tender chicken, hearty vegetables, and aromatic spices.


– Chicken – Onion – Carrots – Celery – Coconut milk

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery.


Add the garlic, dried thyme, and dried rosemary to the pot. Sauté for another 30-60 seconds until fragrant.


If using raw chicken, add diced chicken breast to the pot and cook until browned and cooked through.


Pour in a little chicken broth and scrape up the bottom of the pot to get any bits stuck to the bottom.


Add shredded cheese and heavy cream (optional), add it now for added creaminess.


Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.


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