This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This Easy One Pot Keto Cream of Chicken Soup with Cabbage is the most comforting and delicious soup to make in any season!
Keto Homemade Cream of 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 keto cream of chicken 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 soup will bring you much comfort in a bowl during the long, cold winter months, but not only that, it will be so satisfying you may just need to make it on a weekly basis 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!
Keto Soup Variations
- Make it Paleo by swapping the heavy cream with the same amount of coconut milk.
- Want it thicker? At the end of the cooking time, sprinkle in 1/4 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.
or a 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.
If you love recipes like this for yourself and family, you will love my meal planning membership. Weekly low carb and/or keto meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Other Soups 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 Cream of Chicken Soup with Cabbage
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Keto Cream of Chicken Soup with Cabbage
- 2 tbsp avocado oil
- 1 cup diced onion or 125 grams
- 2 tsp 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 tsp sea salt
- 1/2 tsp black pepper
- 4 cups shredded cabbage or 280 grams
- 12 ounces heavy cream
- 1/4 cup fresh parsley
- 1/4 tsp 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.
Net Carbs: 4g