Low Carb Chicken Pot Pie Soup
Low carb chicken pot pie soup has all the flavors of chicken pot pie, with out the carbohydrates! Complete with chicken breast chunks, carrots, onion, and celery. In a rich and creamy broth that is thickened with almond flour.
Servings 4 People
Calories 188kcal
Equipment
Ingredients
- 2 Chicken breast cooked and chopped
- 2 cups Chicken broth
- 4 cups Water to boil chicken and reserve for stock
- 1 cup Almond flour to thicken
- 2 whole Carrots peeled and diced
- 2 stalks Celery diced
- 1 Onion diced
Seasoning (to taste)
- 1 tablespoon Italian seasoning
- 1 tablespoon Seasoning salt
- 1 teaspoon Black pepper
- 2 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Dried parsley
Instructions
- Boil the chicken in water for 20 minutes (or until cooked through). Remove from water and set aside to cool. Reserve the water for the base of the soup.
- Skim any residue from chicken off of the top of the water. Add chopped vegetables to the water the chicken cooked in.
- Chop the chicken and add it back to the pot. Add seasonings and mix well. Cover with a lid and simmer for 20 minutes until vegetables are tender.
- In a separate bowl or cup, combine almond flour and 1 cup water and mix until flour is dissolved. Add flour mixture to the pot and stir well.
- Continue to simmer for 10 minutes.
Nutrition
Serving: 4People | Calories: 188kcal | Carbohydrates: 12g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 3mg | Sodium: 2785mg | Potassium: 121mg | Fiber: 4g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg