This Keto Cream of Chicken Soup recipe is a warm, comforting, and hearty dish and easy to prepare in under 10 minutes.
Make this keto cream of 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 from cream, and minerals while remaining low-carb.
Keto Chicken Soup with Cream
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).
How To Store Keto Chicken Soup
Store Keto chicken soup in the refrigerator for one week or freeze for up to three months.
This Keto cream of 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.
Very easy meal to make. I was short on time and used a rotisserie chicken pulling meat off of the bones and added other ingredients that were listed in recipe. Mmmm!!
Hi Nick, glad you liked it and we might try your hack one day when we’re strapped for time. Thank you!