Our creamy Keto Chicken Soup recipe is a warm, comforting, and hearty dish and easy to prepare in under 10 minutes.
Make this creamy chicken soup in a slow cooker, instant pot, or pressure cooker for tender meat, but you could also use the stove.
This chicken soup is a great source of electrolytes, fats, and minerals while remaining low-carb. Cook in large batches and refrigerate or freeze to eat during the week.
Keto Chicken Soup - Creamy & Hearty
Ingredients
- 3 ounces butter
- 1 small onion diced
- 3 ounces celery diced
- 1 lb chicken breast cut in half lengthways
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken stock
- 1 1/2 cups heavy cream
- 1/2 teaspoon xanthan gum
- 1 tablespoon chives finely chopped
Instructions
- Place your pressure cooker over high heat.
- Add the butter, onion and celery and saute until the onion turns translucent.
- Add the chicken, salt, pepper and chicken stock and stir well.
- Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
- Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
- Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
- Place the pot over low heat and add the cream.
- Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
- Remove from the heat and serve topped with the chives.
Nutrition
Keto Chicken Soup Ingredients
- 3 ounces of Butter
- 1 small Onion, diced
- 3 ounces (2 sticks) of Celery, diced
- 1 pound of Chicken Breast, cut in half lengthways
- ½ teaspoon of Salt
- ½ teaspoon White Pepper, ground
- 3 cups of Chicken Stock
- 1 ½ cups of Heavy Cream
- ½ teaspoon of Xanthan Gum
- 1 tablespoon of Chives, finely chopped
How to Make Keto Chicken Soup – Instant pot & pressure cooker instructions
- Place your pressure cooker over high heat (saute for instant pot).
- Add the butter, onion, and celery and saute until the onion turns translucent.
- Add the chicken, salt, pepper, and chicken stock and stir well.
- Place the lid on the cooker, pressurize, and reduce the heat to low. Cook for 1 hour (25 minutes at high pressure for instant pot).
- Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
- Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
- Place the pot over low heat and add the cream.
- Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
- Remove from the heat and serve topped with the chives.
Keto Cream of Chicken Soup – Slow Cooker & Stovetop Instructions
If you don’t have a pressure cooker you can use a slow cooker. Using the exact same method cook the Keto Chicken Soup recipe on high for 4hrs in the slow cooker.
Or you can use a pot with the lid on the stovetop over low heat. Simmer for 1.5 – 2hrs stirring occasionally (every 15 mins).
Keto creamy chicken soup recipe makes 5 serves. The total amount of chicken soup yielded is 1.5kg/3.3lb, approximately 300g/10.5oz per serving.
If you love our Keto cream of chicken soup recipe; try these;
- Greek Chicken & Cauliflower Soup
- Keto Chicken Noodle Soup
- Creamy Cauliflower Soup
- Roasted Broccoli and Cheddar Soup
To make a larger batch of this Keto Chicken Soup Recipe adjust the servings above.
I know this is a funny question, but i like my cream of chicken soup without the chicken meat, so how long would
I cook it for? Thank you.
Hi Patricia,
I would probably still stick with the time on the recipe, as this will ensure that the veggies have cooked down also so you don’t have a chunky soup.
Awesome soup! I make it often. Thank you!!
can this be portioned and frozen?
It sure can, Ross!