This Easy One Pot Keto Cream of Chicken Soup with Cabbage is the most comforting and delicious low carb soup to make in any season! Just 4 net carbs for this creamy keto chicken soup recipe!
Keto Homemade Chicken Soup
If you're on the keto diet or even just on a low carb diet, using canned cream of chicken soup is not an option with the high carb count.
The ingredient list contains a few things which I can't have being gluten free with multiple food sensitivities, like modified corn starch, wheat flour, soy protein, just to name a few.
While my creamy soup has none of those ingredients, it will be just as tasty and won't break your carb count for the day!
This one pot easy delicious soup is a comfort foods type of meal in a bowl during the long, cold winter nights or any chilly day.
But not only that, it will be so satisfying you may just need to put it on a regular rotation just to enjoy left overs for lunch! My picky husband and picky children have claimed this to be the best soup I've ever made!
Easy Keto Chicken Soup Variations
Make it Paleo by swapping the heavy cream with the same amount of coconut cream.
Want it thicker? At the end of the cooking time, sprinkle in ¼ teaspoon of xanthan gum and continue to stir about 5 minutes until broth thickens.
Change protein choice by swapping the ground chicken with ground turkey or ground beef if you prefer.
Don't like Radish? Swap radish with cauliflower if you prefer, but if you've never tried radish as a swap for potatoes you must give this a go!
Tools to Make Keto Cream of Chicken Soup
Dutch Oven- I love my large dutch oven because it's nice and heavy, cooks up veggies and browns meat quickly and the cover is solid so it holds its heat really well. If you were to make something that also needed to go into the oven to finish baking, you can easily just transfer it in without issue.
Large Stock Pot- Obviously this soup can be made in a regular stock pot since it's all made on the stove top and no oven time is required.
Meat masher- This works great to crumble any ground meat while browning it.
How to Make Creamy Low Carb Chicken Soup Recipe
To view the simple ingredients, print this delicious recipe and see nutritional information, please scroll to the bottom of this blog post to view the recipe card.
Minced garlic or garlic powder
Optional to top: crispy bacon
In a large Dutch oven or large stock pot, heat the oil over medium heat and add the onions. Cook until tender.
Add the garlic and ground chicken and cook until the chicken is no longer pink.
Pour in the broth, radish, salt and pepper. Cover and bring to a boil. Once boiling, uncover and simmer for 15 minutes.
Add the cabbage and heavy cream to the pot. Cover, reduce to low heat and cook 15 minutes or until the cabbage is fork tender.
Stir in the fresh parsley and taste and adjust salt and pepper. If you'd like the broth thicker sprinkle in xanthan gum or glucomannan.
Can I use rotisserie chicken instead of raw ground chicken?
You could make this a little bit easier with less prep time by buying a rotisserie chicken instead of cooking raw chicken. Follow the recipe cooking the vegetables than add in the cooked shredded chicken to the pot at the end of cooking time.
Can I use bone broth instead of chicken broth?
Yes chicken broth or stock or bone broth are all perfect to use in this soup.
How do I store this low-carb soup?
Allow the soup to come to room temperature then place it into an airtight container in the refrigerator for up to 3 days.
Can I make this in the instant pot?
Yes you could make this soup in an instant pot instead. It may cut your cooking time down for the vegetables by about half the time on the stove.
Can I add cauliflower rice to this?
Sure you could add some cauliflower rice at the end of cooking time.
Other Keto Soup Recipes you might enjoy:
- Unstuffed Cabbage Roll Soup
- Quick Sausage and Pepper Soup
- Creamy Chicken Soup
- Quick Keto Pho
- Slow Cooker Turkey Rice Kale Soup
- Keto Chicken Noodle Soup
Keto Cream of Chicken Soup with Cabbage
Keto Cream of Chicken Soup with Cabbage
- 2 tablespoon avocado oil
- 1 cup diced onion or 125 grams
- 2 teaspoon minced garlic
- 2 pounds ground chicken I ground chicken thighs
- 4 cups chicken broth or 32 ounces
- 1 cup diced peeled radish or 168 grams
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 cups shredded cabbage or 280 grams
- 12 ounces heavy cream
- ¼ cup fresh parsley
- ¼ teaspoon optional to thicken: xanthan or glucomannan
- In a large Dutch oven or large stock pot, heat the oil over medium high heat and add the onions. Cook until tender.
- Add the garlic and ground chicken and cook until the chicken is no longer pink.
- Pour in the broth, radish, salt and pepper. Cover and bring to a boil. Once boiling, uncover and simmer for 15 minutes.
- Add the cabbage and heavy cream to the pot. Cover, reduce heat to medium low and cook 15 minutes or until the cabbage is fork tender.
- Stir in the fresh parsley and taste and adjust salt and pepper. If you'd like the broth thicker sprinkle in xanthan gum or glucomannan.