Keto Chicken Pot Pie soup in white bowl with rosemary on top
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Keto Chicken Pot Pie Soup {Whole30, Paleo}

This Keto Chicken Pot Pie Soup is comfort in a bowl! It can be made in the Instant Pot or on the stove and is super rich, creamy, and easy to make. It comes together in about 30 minutes and is guilt free because it's also Whole30, Paleo, Gluten Free, & Dairy Free!
Course Dinner, keto, Low Carb, paleo
Cuisine American
Keyword chicken pot pie soup, keto chicken pot pie soup, keto soup, paleo chicken pie soup, paleo soup, whole30 chicken pot pie, whole30 soup
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 466kcal
Author Cassidy Stauffer

Ingredients

  • 4 Tbsp Grass-Fed Butter can use non-dairy butter or avocado oil if desired
  • 1 small onion finely chopped, use 1/2 onion for low-carb
  • 3 Stalks Celery Chopped
  • 2 Large Carrots Chopped, only use 1 carrot for low-carb
  • 3 cloves Garlic minced
  • 2 Whole Bay Leaves
  • 2 Cups Chicken Broth
  • 1/4 Cup Frozen Peas optional
  • 1 1/2 Lbs. Chicken Breasts
  • 1 Cup Full-Fat Canned Coconut Milk
  • 1 1/2 Cup Steamed Cauliflower coarsely chopped. Can substitute 1 Cup raw cashews. If you don't have a high-speed blender be sure to soak the cashews in hot water at least 1 hour before blending.
  • 1 tsp Ground Thyme
  • Sea Salt to taste, I use around 1 1/2 tsp.
  • Ground Pepper omit for AIP
  • Fresh Rosemary for garnish, optional

Instructions

Instant Pot Instructions:

  • Chop the onion, celery, and carrots. Set aside. 
  • Lightly season the chicken breasts with salt and pepper. Set aside. 
  • Turn the Instant Pot on Saute mode. Melt the butter in the pot, then add the carrots, celery, and onions and saute for 3 to 5 minutes, or until veggies are tender. 
  • Add garlic and saute 30 seconds, or until fragrant, then press "cancel" on the Instant Pot. 
  • Add the chicken broth, peas (if using), bay leaves, and chicken breasts. Secure lid with valve set on "sealing" and cook on high pressure for 15 minutes. If chicken is particularly thick, add an additional minute or two.
  • While soup is cooking, steam the cauliflower. Blend cauliflower and canned coconut milk until smooth and creamy.
  • After Instant Pot is done cooking, allow to release pressure naturally for 5 minutes, then turn the knob to manually release the rest of the pressure. 
  • Remove chicken with a slotted spoon and transfer to a bowl or cutting board. Shred with two forks then return to Instant Pot.
  • Add the thyme, salt, pepper, and coconut cream mixture. 
  • Taste and adjust seasonings as needed. Garnish with fresh rosemary if desired and serve hot. 

Stove top Instructions:

  • Chop the onion, celery, and carrots. Set aside. 
  • Lightly season the chicken breasts with salt and pepper. Set aside. 
  • Melt the butter in a large pot or dutch oven over medium-high heat. Once melted, add the onion, celery, and carrots. Saute until veggies are tender, 3 to 5 minutes.
  • Add garlic and saute 30 seconds, or until fragrant. Then, add the chicken broth, peas (if using), bay leaves, and chicken breasts.
  • Bring soup to a boil. Place a lid on the pot, leaving it slightly vented. Reduce heat if needed and lightly boil for 20-25 minutes, or until chicken is cooked through.
  • Remove chicken with a slotted spoon and transfer to a bowl or cutting board. Shred with two forks then return to pot.
  • Add the thyme, salt, pepper, and coconut cream mixture. 
  • Taste and adjust seasonings as needed. Garnish with fresh rosemary if desired and serve hot. 

Notes

Nutrition facts are calculated using 1 carrot, 1/2 onion, and no peas.

Nutrition

Calories: 466kcal | Carbohydrates: 9g | Protein: 39g | Fat: 30g | Saturated Fat: 21g | Cholesterol: 139mg | Sodium: 786mg | Potassium: 1137mg | Fiber: 3g | Sugar: 4g | Vitamin A: 71.6% | Vitamin C: 39.9% | Calcium: 6.8% | Iron: 14.7%