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Low Carb Chicken Pot Pie Soup


  • 2 tbsp. olive oil divided
  • 1 lb. cooked chicken breast I use rotisserie or leftover chicken
  • 1 onion
  • 3-4 cloves of garlic minced
  • 1/4 cup gluten-free flour
  • 2 cups chicken stock cold
  • 2 cups milk of choice
  • 3 carrots
  • 1 cup frozen peas
  • 1 cup of frozen corn
  • 1/4 tsp. grated nutmeg
  • Kosher salt and ground pepper to taste
  • 2 Tbsp curly parsley chopped to garnish
Low Carb Chicken Pot Pie Soup


  • Start by cutting the veggies, dice the onion, and carrots. Cut the chicken into bite-size pieces.
  • Heat a Dutch oven or a large pot over medium-high heat. Heat 1 tablespoon of oil until shimmering.
  • Add onion, carrots, and saut√© until slightly golden brown. Add garlic and cook until fragrant. In a small bowl whisk cold stock with flour, until the flour is fully dissolved.
  • Pour the flour-stock mixture and milk into the pot and continue to whisk until well combined. Stir in peas and corn.
  • Season with grated nutmeg, salt, and pepper. Stir in cooked chicken.
  • Reduce the heat to low and let simmer, stirring occasionally until veggies are cooked through and soup is thickened about 15 minutes.
  • Taste and adjust the salt and pepper, if needed.
  • Transfer the soup into serving bowls and garnish with chopped parsley.

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