On chilly evenings, there’s nothing like the warm aroma of soup wafting through the kitchen. I remember the first time I made Creamy Keto Chicken Cream Cheese Soup; it was a cozy night, and I needed something comforting yet healthy. This recipe beautifully combines comforting flavors with a touch of creaminess that warms the soul. You can enjoy a hearty bowl without worrying about carbs, making it perfect for anyone on a keto diet. It’s a simple yet satisfying dish that you can easily share with family or enjoy on your own. The best part? It’s quick to make, so you can focus on what really matters: a good meal and great company.
why make this recipe
Making Creamy Keto Chicken Cream Cheese Soup is a smart choice for busy nights or whenever you crave something hearty. This recipe is not only keto-friendly but also rich in flavor, filling enough to satisfy your hunger. Plus, it’s made with simple ingredients that you probably have on hand. It comes together in about 30 minutes, making it perfect for a weeknight dinner. The creamy texture, combined with tender chicken and savory spices, will make your taste buds sing. It’s an effortless way to enjoy a nutritious meal that feels indulgent!
how to make Creamy Keto Chicken Cream Cheese Soup
Ingredients
- 1 lb chicken breast, cooked and shredded
- 8 oz cream cheese, softened
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp Italian seasoning
Directions
- In a large pot, sauté the onion, garlic, and celery until softened.
- Add the cooked chicken and chicken broth to the pot.
- Stir in the cream cheese until melted and well combined.
- Pour in the heavy cream and bring the soup to a simmer.
- Season with salt, pepper, thyme, and Italian seasoning.
- Let it simmer for about 15-20 minutes, stirring occasionally.
- Serve hot and enjoy your creamy, comforting soup!
how to serve Creamy Keto Chicken Cream Cheese Soup
Serve this delicious soup hot, garnished with fresh herbs if you like. It pairs well with a side salad or some low-carb crackers. If you’re enjoying a quiet night in, try serving it in a cozy bowl with a spoonful of sugar-free pesto on top for added flavor.
how to store Creamy Keto Chicken Cream Cheese Soup
To store leftover soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, freeze it in a freezer-safe container. Thaw overnight in the fridge before reheating.
tips to make Creamy Keto Chicken Cream Cheese Soup
- Use rotisserie chicken to save time; just shred and add to your pot.
- Adjust the thickness by adding more or less chicken broth.
- Feel free to add your favorite low-carb vegetables, such as spinach or zucchini, for extra nutrition.
variation
For a twist, you can add spices like paprika or cayenne pepper for a little heat. You could also substitute the chicken with cooked sausage for a different flavor profile.
FAQs
1. Can I make this soup dairy-free?
Yes, you can substitute the cream cheese and heavy cream with coconut cream and a dairy-free cream cheese alternative.
2. How long can I keep the soup in the fridge?
The soup can last up to 3 days in the refrigerator when stored in an airtight container.
3. Can I use frozen chicken?
Absolutely! Just add the frozen chicken directly into the pot with the broth and let it cook longer until it’s fully cooked and tender.
Creamy Keto Chicken Cream Cheese Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded You can use rotisserie chicken to save time.
- 8 oz cream cheese, softened For a dairy-free option, use coconut cream and a dairy-free cream cheese alternative.
- 4 cups chicken broth Adjust thickness by adding more or less broth.
- 1 cup heavy cream
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp Italian seasoning
Method
Preparation
- In a large pot, sauté the onion, garlic, and celery until softened.
- Add the cooked chicken and chicken broth to the pot.
- Stir in the cream cheese until melted and well combined.
- Pour in the heavy cream and bring the soup to a simmer.
- Season with salt, pepper, thyme, and Italian seasoning.
- Let it simmer for about 15-20 minutes, stirring occasionally.
Serving
- Serve hot, garnished with fresh herbs if desired.
- Pairs well with a side salad or low-carb crackers.
- For added flavor, try serving it with a spoonful of sugar-free pesto on top.
Storage
- To store leftover soup, let it cool completely and transfer it to an airtight container.
- Keep in the refrigerator for up to 3 days.
- For longer storage, freeze it in a freezer-safe container and thaw overnight in the fridge before reheating.