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Chicken Pot Pie Soup

This soup is so creamy and comforting! It is 30 minutes to the table, making it perfect for a busy weeknight. All the ingredients found in a pot pie are in this soup except the biscuit, but you can make a Keto biscuit to accompany this soup for an out of the ordinary Keto meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course

Equipment

  • Measuring spoons
  • 1 knife
  • 1 large pot or Dutch oven
  • 1 measuring cup
  • 1 Large spoon
  • 1 ladle

Ingredients
  

  • 6 Tbsp. butter
  • 1 onion, chopped
  • 2 stalks celery, diced fine
  • 1 package mushrooms, sliced
  • 3 tsp. minced garlic
  • 1/3 cup Carbquick bake mix or other low-carb bakemix
  • 6 cups chicken broth
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 4 tsp. salt or to taste
  • 1/2 tsp. pepper
  • 1 can green beans, drained
  • 1 large potato, cooked 24 hours before use and cubed
  • 2 cups cooked chicken, shredded
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1/4 cup flat-leaf Italian parsley, chopped fine

Instructions
 

  • In a Dutch oven, saute the onion, celery, garlic and mushrooms in butter until soft.
  • Sprinkle the Carbquik over the vegetables and stir until thick.
  • Gradually add the broth, stirring continuously.
  • Add the thyme, bay leaf, salt and pepper.
  • Add the cubed potato, green beans and chicken.
  • Stir until heated through and slightly thick.
  • Add the heavy cream and milk. Stir until combined and heat through
  • Ladle into bowls and garnish with chopped fresh parsley.