This soup is one of those cozy, comforting bowls you’ll want to make again and again. It’s super creamy, rich, and packed with flavor — and yes, totally keto-friendly.
If you’re watching carbs but still want something satisfying, this is your go-to.
I’ve made this more times than I can count, especially when I want something warm without the carb crash. It’s easy to throw together, doesn’t need fancy ingredients, and reheats like a dream.
Why I Love This Recipe
This soup came out of one of those “what do I have in the fridge?” moments, and it turned into a forever favorite. I had leftover rotisserie chicken, half a block of cream cheese, and not much else — and boom, creamy magic happened.
- Heats up fast and uses basic pantry staples
- Only one pot to clean
- You don’t need flour or thickeners to get it creamy
- Super filling thanks to the fat and protein
- Freezes really well
Servings & Time
Serves: 4
Total Time: 25 minutes
What You’ll Need
- 2 tablespoons butter
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 4 oz cream cheese, cubed and softened
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 2 cups chicken broth (low sodium)
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- Fresh chopped parsley (optional, for topping)
Pro Tips
- Soften the cream cheese ahead of time — it melts better and won’t clump
- Use rotisserie chicken to save time
- Stir the soup often to keep the cream from scorching
- Add the cream cheese in small cubes for easier melting
- Use a whisk after adding the cream cheese to smooth it out fast
Tools Needed
- Medium soup pot
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Whisk
Substitutions and Variations
- Swap cheddar for mozzarella or Monterey Jack
- Use turkey instead of chicken if that’s what you’ve got
- Add chopped spinach or kale at the end for some greens
- Use full-fat coconut milk instead of cream for dairy-free
- Spice it up with red pepper flakes
Make Ahead Tips
You can chop the onion, garlic, and shred the chicken ahead of time and store in the fridge for up to 2 days. The whole soup can be made in advance and stored in the fridge — it actually tastes better the next day.
How to Make Keto Chicken Cream Cheese Soup
Step 1: Sauté the Onion and Garlic
In a medium soup pot, melt 2 tablespoons butter over medium heat. Add 1/2 cup finely diced yellow onion and cook for 2–3 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds.
Step 2: Add the Cream Cheese
Add 4 oz cubed softened cream cheese to the pot. Stir continuously until it starts to melt and blend into the onions and garlic. Use a whisk to help smooth it out.
Step 3: Pour in the Broth and Cream
Slowly pour in 2 cups chicken broth and 1/2 cup heavy cream, whisking constantly. Keep whisking until smooth and creamy.
Step 4: Add Chicken and Seasonings
Add 2 cups shredded cooked chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme. Stir everything together and let simmer for about 10 minutes.
Step 5: Add Cheddar and Finish
Stir in 1/2 cup shredded cheddar cheese and let it melt completely into the soup. Taste and adjust salt and pepper if needed.
Step 6: Serve
Ladle soup into bowls and top with chopped fresh parsley if you like. Serve hot.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or microwave in short bursts. You can also freeze it for up to 2 months — just stir well when reheating.
Macros (Per Serving — makes 4 servings)
- Calories: 420
- Fat: 32g
- Protein: 28g
- Net Carbs: 4g
Why This Recipe Works (Quick Science)
Cream cheese adds fat and richness without needing a flour-based roux, so it keeps carbs low while giving the soup body. Heavy cream doesn’t curdle easily, even with heat. And shredded chicken adds texture and protein that makes it feel like a full meal in one bowl.
Common Mistakes
- Not softening cream cheese — leads to clumps
- Adding cream too fast — can make it look separated, so go slow
- High heat after adding dairy — can cause curdling, keep it low and steady
- Skipping the whisk — it really helps blend everything into a smooth soup
What to Serve With
- A small green salad with olive oil and vinegar
- Keto garlic bread or chaffles
- Roasted broccoli or cauliflower
- Cucumber salad with feta and lemon
FAQ
Can I make this in a slow cooker?
Yes, just sauté onions and garlic first, then dump everything in and cook on low 3–4 hours.
Can I use frozen chicken?
Sure — just thaw and shred it first so it mixes in well.
Is this soup spicy?
Nope, but you can add a pinch of cayenne or red pepper flakes if you want a kick.
Can I make it dairy-free?
Yes, try using full-fat coconut milk and a dairy-free cream cheese.
Now go ahead and make this creamy keto chicken soup — it’s easy, cozy, and super satisfying. Don’t forget to drop a comment below and tell me how it turned out for you!