Creamy Keto Chicken Cream Cheese Soup
I grew up on thick, comforting chicken soups, and this creamy keto chicken cream cheese soup is the kind of bowl that feels like a short hug on a hectic night. It’s rich without being heavy, low in carbs but big on comfort — the cream cheese gives body while spinach adds color and a vitamin boost. If you like one-pot dinners that come together quickly and keep well as leftovers, this is a recipe you’ll turn to again and again; it even pairs nicely with casseroles like a chicken and spinach casserole with cream cheese for an easy family spread.
Why you’ll love this dish
This soup checks a lot of boxes: speedy, low-carb, and very forgiving. It’s great for weeknights, especially when you’ve got cooked chicken on hand from a roast or rotisserie bird. The cream cheese makes the broth silky without needing a flour roux, so you keep it keto-friendly while still getting that indulgent mouthfeel. It’s also kid-friendly — most kids love a creamy soup — and easy to scale up for guests.
“Rich, cozy, and surprisingly simple — this became our go-to dinner when we needed something warm and fast.” — a satisfied home cook
If you like creamy, comforting soups in this family, you might also enjoy another creamy chicken-and-spinach recipe that layers similar flavors in a casserole.
Step-by-step overview
This soup is basically four stages: simmer the broth with seasonings, add the shredded chicken and greens, melt in the cream cheese to thicken, then finish with heavy cream. Expect about 10 minutes active stove time if the chicken is already cooked. The process is forgiving — you’re mostly heating and melting — which makes it perfect for cooks who want texture and flavor without fuss. For a similar, noodle-forward texture in a different format, see this creamy chicken noodle soup.
What you’ll need
- 2 cups cooked chicken, shredded
- 4 oz cream cheese, softened
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Notes and substitutions:
- Use rotisserie chicken or leftover roast chicken to save time.
- Swap baby kale or Swiss chard for spinach if you prefer a heartier green.
- For a dairy-free version, replace cream cheese and heavy cream with a coconut cream blend (flavor will change).
- If you want added texture, stir in a handful of cooked mushrooms or celery.
I also like to adapt these flavors into other creamy favorites like creamy chicken mac and cheese when the family is craving pasta.
Step-by-step instructions
- Place a large pot over medium heat and pour in 4 cups of chicken broth. Sprinkle in the garlic powder and onion powder, then bring the broth to a gentle simmer.
- Add the 2 cups of shredded cooked chicken and the chopped cup of spinach. Cook, stirring occasionally, until the spinach wilts and the chicken is heated through — about 2–3 minutes.
- Reduce the heat to low. Add the 4 oz of softened cream cheese in chunks and stir constantly until the cream cheese melts completely and the soup feels smooth.
- Pour in 1 cup heavy cream and stir until the soup is heated through but not boiling. Taste and adjust seasoning with salt and pepper.
- Serve warm in bowls and garnish as desired.
For another twist on creamy chicken soups, try pairing this method with taco spices as in this creamy chicken taco soup.
Best ways to enjoy it
- Ladle into deep bowls and top with crumbled bacon, shredded cheddar, or a sprinkle of fresh parsley for color.
- Serve with low-carb bread or almond flour biscuits to keep the meal keto-friendly.
- For a heartier plate, add a side salad with a bright vinaigrette to cut through the richness.
- If you want a comfort combo, place a small ramekin of grated Parmesan for guests to sprinkle on top.
Storage and reheating tips
- Refrigerate: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Note: dairy textures can shift after freezing; reheat gently and whisk to recombine if separation occurs.
- Reheating: Warm over low heat on the stove, stirring frequently. Avoid boiling after adding cream to prevent curdling. Use a thermometer — reheat to at least 165°F (74°C) for safety.
- Food safety: Don’t leave the soup at room temperature for more than two hours. Refrigerate within that window to prevent bacterial growth.
Pro chef tips
- Soften the cream cheese ahead at room temperature or in 10–15 seconds in the microwave to make it easier to melt smoothly.
- If the soup gets too thick after refrigeration, loosen it with a splash of chicken broth or water while reheating.
- Taste and adjust seasonings at the end; cream cheese mutes saltiness, so you may need a little extra salt.
- For extra depth, sauté a small diced onion and 1 celery stalk in a tablespoon of butter before adding the broth.
Creative twists
- Add lemon zest and a squeeze of lemon for a brighter finish.
- Stir in a tablespoon of Dijon mustard to add tang and complexity.
- Make it spicy with a pinch of red pepper flakes or a dash of hot sauce.
- Swap spinach for roasted cauliflower florets for a lower-oxalate option and more body.
Common questions
Q: How long does this take from start to finish?
A: If your chicken is already cooked, plan on about 15–20 minutes total: 5–10 to simmer and combine the flavors and another 5–10 to melt and finish. If cooking raw chicken first, add about 20–25 minutes.
Q: Can I use frozen spinach?
A: Yes — add frozen spinach straight to the simmering broth and give it an extra minute or two to defrost and integrate. Drain any excess water if the frozen spinach releases a lot of liquid.
Q: Is this safe to freeze with dairy?
A: You can freeze it, but the texture may change; separation or a slightly grainy texture can occur. Reheat slowly and whisk or blend briefly to smooth it out.
Q: What’s the best chicken to use?
A: Rotisserie or leftover roasted chicken is ideal. It’s flavorful and saves time. Shredded poached chicken works fine too.
Q: Can I make this in an Instant Pot or slow cooker?
A: Yes. In an Instant Pot, combine broth, spices, and raw chicken and cook on high pressure 8–10 minutes, quick release, then shred the chicken, add spinach, cream cheese, and heavy cream. In a slow cooker, simmer on low for 2–3 hours before adding dairy to finish.
Conclusion
This creamy keto chicken cream cheese soup is a practical, comforting weeknight option that feels special without a lot of effort. If you want recipe inspiration with a similar stovetop approach, check out this detailed take on Keto Chicken Cream Cheese Soup – Easy Stove Top Soup. For another low-carb creamy chicken variation and tips for keeping it gluten-free, see Low Carb Creamy Chicken Soup (Keto, Gluten Free) – Sugar-Free Mom.
Creamy Keto Chicken Cream Cheese Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 oz cream cheese, softened Soften at room temperature or in the microwave.
- 4 cups chicken broth Use low-sodium if preferred.
- 1 cup heavy cream
- 1 cup spinach, chopped Can substitute with baby kale or Swiss chard.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
Instructions
Preparation
- Place a large pot over medium heat and pour in 4 cups of chicken broth. Sprinkle in the garlic powder and onion powder, then bring the broth to a gentle simmer.
- Add the shredded cooked chicken and the chopped spinach. Cook, stirring occasionally, until the spinach wilts and the chicken is heated through — about 2–3 minutes.
- Reduce the heat to low. Add the softened cream cheese in chunks and stir constantly until the cream cheese melts completely and the soup feels smooth.
- Pour in the heavy cream and stir until the soup is heated through but not boiling. Taste and adjust seasoning with salt and pepper.
- Serve warm in bowls and garnish as desired.
