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Low Carb Chicken Pot Pie Soup

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Ingredients
  

  • 2 Tbsp olive oil
  • 1.5 lbs boneless chicken breast cut into bite size pieces or 2 cups cooked chicken shredded
  • ¼ cup diced onion
  • 2 pcs carrots diced
  • 2 pcs celery sticks diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 4 cups chicken broth
  • 1 cup coconut milk or Almond Milk
  • ½ cup shredded cheddar cheese
  • ¼ cup heavy cream optional, for added creaminess
  • Salt and pepper to taste

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 3-4 minutes until the vegetables start to soften.
  • Add the garlic, dried thyme, and dried rosemary to the pot. Sauté for another 30-60 seconds until fragrant.
  • If using raw chicken, add diced chicken breast to the pot and cook until browned and cooked through.
  • Pour in a little chicken broth and scrape up the bottom of the pot to get any bits stuck to the bottom. Add the remaining broth and coconut milk. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes until the vegetables are tender.
  • If using cooked chicken, stir in the cooked chicken.
  • Add shredded cheese and heavy cream (optional), add it now for added creaminess.
  • Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
  • Season the soup with salt and pepper to taste.