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Keto Chicken Cream Cheese Soup – Hearty & Creamy

Keto Chicken Cream Cheese Soup – Hearty & Creamy

Let Me Tell You About This Soup...

If you ever walk into my kitchen on a rainy Thursday (or a Monday when I just can't be bothered), there's a good chance you'll find me stirring up a giant pot of this Keto Chicken Cream Cheese Soup. Honestly, I started making it after my third attempt at a fancy French bisque ended in disaster. One day, I just threw together whatever low-carb bits I had, tossed in a fair bit of cream cheese, and—boom—the whole house smelled like comfort itself. My brother even said it was 'the only soup that doesn't make him miss bread,' which, if you know him, is basically a five-star review.

Why I Keep Making This (And Maybe You Will, Too)

I make this when I'm out of dinner ideas, when the kids are fighting, or when I've forgotten to thaw anything (which is embarrassingly often). My family goes crazy for this because it's hearty, creamy as all get out, and honestly it reheats pretty darn well (if there are leftovers, which is rare). Plus—and this is important—it's forgiving. If you mess up the order or forget to measure, it still works. Unless you microwave the cream cheese first, but that's another story.

Here's What You'll Need (Give or Take)

  • 2 cups cooked chicken, shredded (sometimes I just use rotisserie chicken—no shame in that)
  • 4 cups chicken broth (my grandmother swore by homemade, but honestly the stuff in the carton works fine too)
  • 1 medium onion, chopped (or a handful of green onions if they're going limp in the fridge)
  • 3 cloves garlic, minced (I suppose garlic powder could work if you’re really in a pinch)
  • 1 block (8oz) cream cheese, softened (full-fat is best, but low-fat won’t ruin anything—tried both)
  • 1 cup heavy cream (sometimes I swap in half-and-half if that's all I've got)
  • 2 tablespoons butter
  • 1 cup chopped celery (optional—I forget it half the time and nobody complains)
  • ½ teaspoon dried thyme (fresh is lovely, but who has that on a weeknight?)
  • Salt and pepper to taste (I end up adding more than I admit to my doctor)
  • ½ teaspoon paprika (smoked if you’re feeling fancy)
  • Optional: a handful of spinach or kale, just to justify the extra cheese

How I Usually Throw It Together

  1. Melt the butter in a big soup pot over medium heat. Toss in the onion (and celery if you remembered it). Cook till soft – maybe 5 minutes, give or take. This is where I usually sneak a taste and then regret it because, you know, hot onions.
  2. Garlic goes in next. Stir for about a minute; don’t let it burn. (I once got distracted by my neighbor’s dog and learned the hard way.)
  3. Now add in your chicken broth. Bring that to a simmer. Don’t worry if the onions float around looking odd – it always does!
  4. Lower the heat, then plonk in the cream cheese (cut it up first, unless you enjoy endless stirring). Stir until it melts. It might look a bit lumpy at first—totally normal. Keep at it and it’ll smooth out. Or mostly smooth out, which is good enough for me.
  5. Toss in the cooked chicken, thyme, paprika, salt, and pepper. Give it a good stir.
  6. Pour in the heavy cream. Let everything get cozy for another 5-10 minutes. If you’re adding spinach or kale, chuck it in now and let it wilt.
  7. Taste! Adjust seasoning. I usually add more pepper here, but that’s just me.

Notes I Wish Someone Had Told Me

  • If the cream cheese doesn’t want to melt, mash it against the side of the pot with your spoon (not too violently—unless you’re having that kind of day).
  • The soup thickens as it sits. Sometimes I add a splash more broth when reheating.
  • Actually, I find it works better if you let it sit for 10 minutes before slurping it down, but my kids never wait that long.

Variations I've Tried—Some Winners, Some Flops

  • Adding chopped bacon on top—delicious, but makes cleanup trickier.
  • Swapping chicken for turkey (after Thanksgiving)—pretty solid, but less rich.
  • I once tried adding cauliflower rice. That one... didn’t go as planned. Made it weirdly grainy. Wouldn’t recommend unless you love cauliflower a lot.
  • Jalapeno slices for a bit of heat—surprisingly good, if you like things zippy.

Equipment: Fancy or Not

I use a big soup pot and a wooden spoon. If you don’t have a soup pot, a Dutch oven or any big-ish pot will do—one time I made it in a deep frying pan, and it still worked (just more splatters, be warned). If you’re a fan of super-smooth soup, an immersion blender is handy, but honestly, I like the chunky texture.

Keto Chicken Cream Cheese Soup – Hearty & Creamy

Keeping It Fresh (Assuming It Sticks Around)

Store leftovers in the fridge in an airtight container. Should keep for 3 days, but honestly, in my house it never lasts more than a day! If you somehow end up with too much, you can freeze it, but the texture gets a bit funny (still edible though—I do it anyway).

How We Like Serving It

I usually ladle it into big bowls and top with grated cheddar (a family tradition), a sprinkle of parsley if I remember. Sometimes we have it with keto crackers (I get mine here), or just eat it straight up. My brother dunks his celery sticks in, which looks odd but he swears by it.

Pro Tips I Learned the Hard Way

  • I once tried rushing the cream cheese stage—don’t. You’ll get blobs, not creaminess.
  • If your soup is too thick, thin it with more broth, not water (unless you like bland soup).
  • Watch the salt if your broth is salty, like the one from this list.
  • On second thought, it’s better to add spinach at the very end; otherwise it gets weirdly gray.

FAQs (Because People Actually Ask!)

  • Can I make this dairy-free?
    Maybe, but then it’s really not cream cheese soup, is it? Suppose coconut cream and vegan cheese might work; haven’t tried it though.
  • Is this soup really keto?
    Yep! Unless you go wild with flour or potatoes (which I don’t, but hey, your kitchen). It’s pretty low carb as written.
  • Can I use raw chicken instead of cooked?
    Sure, just chop it up and simmer longer—add it after sautéing the veggies and let it cook through before adding dairy stuff. Did that once when I forgot to cook chicken ahead.
  • Can I freeze this?
    Yes, but as I said above, the cream gets a bit weird. Still tastes good, though, so I do it when needed.
  • Best way to reheat?
    Gently on the stove, medium-low heat. Microwave works in a pinch but you may need to stir a lot.

Honestly, one of my favorite things about this soup is that it’s both a comfort food and a bit of a blank canvas. And if you want to see a whole bunch more keto soup ideas (in case you’re on a streak), I’ve gotten some inspiration from this roundup. Anyway—give it a try and let me know if you come up with a twist I haven’t ruined yet!

★★★★★ 4.90 from 165 ratings

Keto Chicken Cream Cheese Soup – Hearty & Creamy

yield: 4 servings
prep: 15 mins
cook: 30 mins
total: 45 mins
A rich, creamy, and hearty keto-friendly chicken soup made with tender chicken, cream cheese, and flavorful herbs. Perfect for a comforting low-carb dinner.
Keto Chicken Cream Cheese Soup – Hearty & Creamy

Ingredients

  • 2 cups cooked chicken breast, shredded
  • 4 oz cream cheese, softened
  • 4 cups chicken broth
  • 1 cup heavy cream
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoon butter
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. 1
    In a large pot, melt butter over medium heat. Add chopped onion, celery, and garlic. Sauté until vegetables are soft, about 5 minutes.
  2. 2
    Add shredded chicken, chicken broth, and dried thyme to the pot. Stir well and bring to a gentle simmer.
  3. 3
    Reduce heat to low. Add cream cheese and stir until fully melted and incorporated into the soup.
  4. 4
    Pour in the heavy cream. Season with salt and pepper to taste. Simmer for another 10-15 minutes, stirring occasionally.
  5. 5
    Serve hot, garnished with fresh herbs if desired.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 410cal
Protein: 28 gg
Fat: 32 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 5 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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