1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 tablespoons of butter (or your favorite fat)

½ teaspoon salt

½ cup celery, finely chopped

½ cup baby carrots, finely chopped

4 cups of chicken broth 

3 chicken breast

4 oz of cream cheese

1/4 to 1/2  teaspoon glucomannan powder, or psyllium husk (thickener-optional)

1 teaspoon oregano

1 teaspoon thyme

1 1/2 cups shredded mozzarella

1 1/2 cups almond flour

2 eggs

½ teaspoon salt

½ teaspoon baking powder

2-3 drops of sweetener, Lakanto Monk fruit liquid sweetener (optional)

• Saute finely chopped onion in butter until translucent and soft. Add salt and finely chopped garlic cloves, until fragrant. 
• Add celery and carrots. Saute until carrots get a little color. 
• Add cream cheese and mix to combine.
• And chicken broth and chicken breasts.
• Bring to a boil, then reduce to simmer and cover. Cook until chicken is cooked through.
• Remove chicken from the pot, set aside, and cut in small pieces.
• Thicken up to desired thickness with psyllium husk or glucomannan. Add chicken pieces back to the pot, divided into 4 oven safe bowls.
• Cover with the prepared pie crust, see recipe below.
• Bake in preheated oven at 425 degrees for 15 to 20 minutes, until crust lightly browned.

Pie Crust

• In a food processor, mix mozzarella and almond flour until well combined and the same size. 
• Add salt, baking soda, two eggs and sweetner (if using) until it comes together in a ball. 
• Divided in 4 -6 balls. (depending on how many soup bowls you make).
• Flatten each of them between two pieces of parchment paper.

Note: You can adjust this recipe to 6 by adding 2 more cups of chicken broth and adjusting the thickness. The Pie crust you don’t use, can be flattened down, sprinkled with desired seasonings (all bagels, Yum!) and baked for 10-12 min at 400 to make Keto chips. Why not!