This soup is like a warm hug in a bowl. It’s rich, cheesy, a little smoky from the bacon, and so satisfying — all while keeping it low-carb. You don’t need anything fancy, just a handful of good ingredients and 30 minutes. It’s one of those “make it once, crave it forever” kind of recipes.
What You’ll Need
- 1 tablespoon olive oil
- 1 small white onion, diced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded
- 8 oz cream cheese, softened and cut into small chunks
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
Why I Love This Recipe
I first made this soup on a cold Monday night after a long day. I was hungry, tired, and wanted something cozy — but I didn’t want to blow my carbs. This hit the spot and made enough for lunch the next day. It’s creamy, cheesy, and so full of flavor it doesn’t feel like “diet food” at all.
- One pot and done
- Just 30 minutes start to finish
- Super filling without feeling heavy
- Great way to use up leftover chicken
- Even better the next day
Servings & Cook Time
Serves: 4
Total Time: 30 minutes
Macros (per serving)
- Calories: 480
- Protein: 36g
- Fat: 38g
- Carbs: 4g
- Fiber: 0g
- Net Carbs: 4g
Why This Recipe Works (Quick Science)
Cream cheese is the magic thickener here — it gives the soup that rich, velvety feel without flour or starch. The cheddar cheese melts into the broth, adding creaminess and flavor. Heavy cream rounds it all out, and the dried dill gives a little herby lift that cuts through all the richness.
Pro Tips
- Let your cream cheese soften first — it’ll melt way better
- Use rotisserie chicken for max flavor with less work
- Crumble the bacon into small bits so you get it in every bite
- Stir constantly when adding cheese and cream to avoid clumps
- Don’t let the soup boil after dairy goes in — keep it at a low simmer
Tools You’ll Need
- Dutch oven or large soup pot
- Wooden spoon or silicone spatula
- Cutting board and knife
- Measuring cups and spoons
- Small prep bowls
Substitutions and Variations
- Swap cheddar for Colby Jack or Pepper Jack for a kick
- Use turkey bacon for a lighter version
- Sub Greek yogurt for cream cheese (but it’ll be tangier)
- Add chopped spinach or kale near the end for extra veggies
- Want spice? Add red pepper flakes or a dash of hot sauce
Make Ahead Tips
- You can shred the chicken up to 3 days ahead
- Bacon can be cooked and stored in the fridge
- Chop your onion and garlic the night before
- The whole soup can be made ahead — just reheat gently and stir well
How to Make Keto Crack Chicken Soup
Step 1: Sauté the onion and garlic
Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add 1 small white onion, diced, and cook for 3–4 minutes until soft. Add 2 garlic cloves, minced, and stir for 30 seconds until fragrant.
Step 2: Add broth and chicken
Pour in 4 cups low-sodium chicken broth and stir in 2 cups cooked, shredded chicken. Bring it to a gentle simmer.
Step 3: Melt in the cream cheese
Add 8 oz softened cream cheese, cut into chunks. Stir constantly until melted and smooth, about 3–5 minutes.
Step 4: Stir in cheddar and cream
Add 1 cup shredded cheddar cheese and 1/2 cup heavy cream. Stir slowly until everything melts and blends into a creamy base.
Step 5: Add spices and simmer
Add 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Stir well and let it simmer gently for 5 more minutes.
Step 6: Add bacon and green onions
Turn off the heat. Stir in 4 slices of cooked, crumbled bacon. Sprinkle 2 thinly sliced green onions over the top right before serving.
Step 7: Serve
Ladle soup into bowls and serve hot.
Leftovers & Storage
Store leftovers in the fridge in an airtight container for up to 4 days. Reheat on low heat on the stove — don’t let it boil. If frozen, thaw in the fridge overnight, then stir while gently reheating.
What to Serve With
- Side salad with ranch or blue cheese dressing
- Roasted or steamed broccoli
- Keto garlic bread or almond flour biscuits
- Cucumber slices or pickled veggies for crunch
- Cauliflower rice if you want something more filling
Common Mistakes
- Not softening the cream cheese — it won’t melt right
- Boiling the soup after adding cream and cheese — it can separate
- Not seasoning enough — always taste and adjust
- Using pre-shredded cheese — it melts less smoothly
- Skipping the bacon — it adds big flavor
FAQ
Can I use rotisserie chicken?
Yes, it’s perfect for this and saves time.
Can I freeze this soup?
Yes, just know the texture may change slightly after thawing. Stir well when reheating.
Can I use different cheese?
Totally — Colby Jack, Monterey Jack, or Pepper Jack work great.
Is this spicy?
Not at all, but you can spice it up with red pepper flakes or hot sauce.
Is this gluten-free?
Yes, naturally gluten-free and low carb.
Time to Make It!
This Keto Crack Chicken Soup is one of those recipes that makes you feel like you’re indulging — but you’re totally staying on track. It’s rich, creamy, and full of flavor. Make it once, and you’ll be hooked. Let me know how it turns out in the comments!