This Creamy Chicken soup is a low carb bowl of comfort waiting for you! It’s keto, gluten free and easy to make! 

CREAMY KETO CHICKEN SOUP

I’m such a fan of this soup. It’s creamy and rich and so nourishing. It comes together in only a very short time yet is impressive enough to serve as a dinner party starter. By including generous amounts of shredded poached chicken, this soup is such a satisfying meal and is perfect on a chilly day. Try placing it in a thermos for a hot lunch.

It might be that it’s the winter season where I live or just the fact that I love soups, whatever it is, you’re going to want to make this deliciousness! Top with crispy bacon or prosciutto and you’ll be licking the bowl. Even kids will love this creamy bowl! My delicious savory cheddar biscotti will be perfect on the side! 

CAN I SWAP CHICKEN BREASTS?

If you’re not a fan of using chicken breasts you can definitely swap them out. I’d suggest boneless, skinless chicken thighs that can be cooked the same way in this recipe.

If you want to use ground chicken or ground turkey, you would need to brown it in a skillet until no longer pink than continue with the recipe. 

CAN THIS BE MADE IN THE SLOW COOKER?

Yes you can make this creamy keto chicken soup in the slow cooker. Skip step one in the instructions. Follow steps two and three. Then add the whole breasts to the slow cooker and cook on low for 3 hours. Once the chicken is cooked or internal temperature reaches 165 degrees F, then you can shred the chicken and follow steps 5, 6 and 7. 

LOW CARB KETO SOUPS

• Chicken Zoodle Soup
• Crock Pot Unstuffed Cabbage Roll Soup
• Quick Italian Sausage & Pepper Soup
• Crock Pot Sausage Cabbage Soup

HOW TO MAKE CREAMY KETO CHICKEN SOUP

For this easy chicken soup recipe you will need chicken, broth, cream cheese, heavy cream, ghee or butter, garlic, fresh thyme, olive oil and salt and pepper.

• Place the chicken breasts in a saucepan and just cover with water. Bring the water to a boil and then reduce to a simmer and cook gently for 15 minutes. Don’t cook this chicken for too long or it will be tough and stringy. Remember that it will cook further in the soup.
• Melt the ghee in another saucepan and add the minced garlic. Sauté until cooked.
• Add the chicken broth, cream cheese, cream and thyme and cook over medium heat until just simmering.
• Shred the chicken breasts and put half aside.
• Place the other half of the chicken in the broth mixture, season to taste and pour it all into a blender.
• Blend until smooth and creamy and then return to saucepan.
• Add the reserved shredded chicken and heat through. Serve with a drizzle of olive oil, a scatter of thyme and the optional crispy prosciutto.

LOW CARB CREAMY CHICKEN SOUP

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4.12 from 26 votes

Low Carb Creamy Chicken Thyme Soup

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 6 servings

Calories: 280kcal

Author: Naomi Sherman

Cook ModePrevent your screen from going to sleep

Ingredients

• 1 pound chicken breast or 500 grams
• 4.25 cups chicken broth
• 3.5 ounces cream cheese
• .5 cup heavy cream
• 1 ounce ghee or butter
• 1 clove garlic, minced
• 1 tbsp fresh thyme
• 1 tbsp extra virgin olive oil
• salt and pepper to taste

US Customary - Metric

Instructions

• Place the chicken breasts in a saucepan and just cover with water. Bring the water to a boil and then reduce to a simmer and cook gently for 15 minutes. Don’t cook this chicken for too long or it will be tough and stringy. Remember that it will cook further in the soup.
• Melt the ghee in another saucepan and add the minced garlic. Sauté until cooked.
• Add the chicken broth, cream cheese, cream and thyme and cook over medium heat until just simmering.
• Shred the chicken breasts and put half aside.
• Place the other half of the chicken in the broth mixture, season to taste and pour it all into a blender.
• Blend until smooth and creamy and then return to saucepan.
• Add the reserved shredded chicken and heat through. Serve with a drizzle of olive oil, a scatter of thyme and the optional crispy prosciutto.
• Store in a covered container, in the refrigerator for up to five days.

Notes

This recipe was first published in January 2019 and updated in October 2021. 

Nutrition

Serving: 1.5cups | Calories: 280kcal | Carbohydrates: 1g | Protein: 17g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 750mg | Potassium: 442mg | Vitamin A: 300IU | Vitamin C: 14.4mg | Calcium: 35mg | Iron: 0.9mg

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