Chicken Pot Pie Soup

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced (optional, for minimal carbs)
• 1 stalk celery, diced
• 1 lb (450g) boneless chicken thighs or breasts, cubed
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon paprika
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 cup cauliflower florets, chopped
• 1/2 cup almond flour
• 1/2 cup shredded cheddar cheese
• 2 tablespoons cream cheese
• 1 tablespoon fresh parsley or thyme for garnish

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Instructions:

1. Sauté the Vegetables:
   Heat butter and olive oil in a large pot over medium heat. Add diced onion, garlic, carrot, and celery. Cook for 5 minutes or until softened.
2. Cook the Chicken:
   Add the cubed chicken to the pot. Season with salt, pepper, thyme, rosemary, and paprika. Cook for 5-7 minutes until the chicken is browned.
3. Add the Broth and Cauliflower:
   Pour in the chicken broth and add the cauliflower florets. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the cauliflower is tender.
4. Make It Creamy:
   Stir in the heavy cream, cream cheese, and cheddar cheese. Cook until the cheeses are fully melted and the soup thickens slightly.
5. Thicken with Almond Flour (Optional):
   To make the soup thicker, whisk in almond flour. Simmer for an additional 5 minutes.
6. Taste and Adjust:
   Adjust seasoning as needed. If desired, add more herbs or pepper for extra flavor.
7. Serve and Garnish:
   Ladle the soup into bowls and garnish with fresh parsley or thyme.

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Tips:

• To enhance the crust-like flavor, add a sprinkle of crushed pork rinds or bake small keto-friendly almond flour biscuits to serve on top.
• For a richer taste, use bone broth instead of regular chicken broth.