Creamy Keto Chicken Cream Cheese Soup
A rich and comforting creamy chicken soup that's low in carbs, quick to prepare, and perfect for weeknight dinners.
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.
Notes
Store in airtight containers. Refrigerate for up to 3-4 days or freeze for up to 2 months. Reheat gently to avoid curdling the cream.