CHICKEN POT PIE SOUP: LOW CARB COMFORT

I check out the cocktails and desserts to give me ideas for recipes to create here but the soup? Now that is what I’ll order more times than not. It satisfies me, even if it has some carbs a cup of soup is just not going to knock me out of ketosis for days like a slip up with a main course might. And, to be honest, going out for a steak or a piece of grilled chicken with a side salad just doesn’t entice me.
The turkey would simmer in that crock pot all day and that night she’d dip off soup bowls of the turkey, vegetables, and broth and we’d have turkey soup. The crockpot would go into the fridge complete with turkey carcass. The next day she’d add some water and slow cook that carcass again. Sometimes she’d add noodles before serving it.

Ingredients

• 1 tablespoon butter
• 3/4 cup celery , diced large
• 1/4 cup onion , diced
• 1 tablespoon carrot , baby carrot, sliced into small rounds
• 5 ounces chicken breast , raw cut in cubes
• 1/2 cup cauliflower , chopped
• 0.9 ounces hatch chile , roasted and chopped
• 3/4 cup chicken stock , more as needed
• 1/4 cup heavy cream
• 1/4 teaspoon herbes de provence
• US Customary - Metric

Instructions

1. Melt the butter in a heavy pan over medium high heat.
2. When the butter melts and sizzles add the onions, carrots, and the celery.
3. Saute until the vegetables are tender and begin to caramelize - about 5  minutes.
4. Remove the vegetables carefully to a plate, leaving as much of the melted butter and juices in the pan as possible.
5. Set aside.
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7. ........................

for full instruction please see : www.lowcarb-ology.com

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