Keto chicken pot pie soup
Everything you go to a chicken pot pie for, in a bowl: tender chicken, mushrooms, celery and thyme in a creamy broth that tastes of the filling. Diced turnip stands in for the potato and holds its shape, and a small handful of peas makes it look the part.
- Time
- 55 min (15 prep + 40 cook)
- Servings
- 4
- Per serving
- 453 kcal
- Protein
- 40 g
Ingredients
- 1 1/2 tbsp butter
- 1/2 small onion, diced
- 3 stalks celery, sliced
- 1 small carrot, thinly sliced
- 5 oz mushrooms, sliced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 1/2 cups chicken broth
- 1 large (about 6 oz) turnip, peeled, in 1.5 cm (1/2-inch) dice
- 1 1/3 lb chicken breast, boneless, skinless, whole
- 3 oz cream cheese, cubed and softened
- 1/2 cup heavy cream
- 1/4 cup frozen cooked frozen green peas
- 2 tbsp fresh parsley, chopped
Steps
- Melt the butter in a large pot over medium heat. Add the onion, celery, carrot, mushrooms, salt and pepper and cook 8 minutes, until the mushrooms have given up their water and started to brown. Stir in the garlic and thyme for 30 seconds.
- Pour in the broth, add the turnip and lay in the chicken breasts. Bring to a simmer, cover and cook gently 15–20 minutes, until the chicken reads 165°F in the thickest part and the turnip is tender.
- Lift the chicken onto a board and shred it with two forks. Scoop out about a third of the turnip and vegetables with 1 cup of the broth into a blender, let it cool for a minute, and blend smooth with the lid vented. This is what thickens the soup.
- Return the blended broth and the chicken to the pot. Lower the heat and stir in the cream cheese, cream and peas until the cream cheese has melted, then warm through for 3 minutes without letting it boil hard.
- Stir in the parsley and taste for salt. Keeps 4 days in the fridge; reheat gently. To freeze, stop before the cream stage and freeze up to 3 months, then add the cream cheese, cream and peas when you reheat it.
Good to know
Can I use chicken thighs?
Yes, thighs give a richer broth, at about 63 instead of 68. Simmer them 20–25 minutes, until 165°F.
Can I use rotisserie chicken?
Yes. Skip the poaching, simmer the turnip alone until tender (about 12 minutes), and stir in about 1 lb of shredded meat at step 4.
Alternatives
Per
- Calories
- 83
- Protein
- (36%)
- 7 g
- Fat
- (54%)
- 5 g
- Carbohydrates
- (10%)
- 2 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 283 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1813 kcal goes into the pot and 2297 g of ingredients comes out as about 2187 g of food: 83 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.