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 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.
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 Chicken Soup Recipe
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
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.
This recipe is so delicious. No noodles, dumplings or rice. If was so good and very filling. I could eat it again and again. Will definitely make again.
Glad you enjoyed it, Mary. Thanks for stopping by!
This soup is amazing. Definitely a keeper.
Absolutely delicious! I make it just about every week! My family loves it! Thank you!
Hi Rebecca,
I’m so glad your family enjoys it! Thank you for your kind words 🙂
hi just made this and is so yummy can i freeze it
You sure can Margaret! I’m so glad that you enjoyed it.
Can I use arabic gum instead of xantham gum or can I not use it at all?
Hi Kan,
I have never used arabic gum before so I can’t be sure what effect it will have. I’d love to know how it turns out if you try it.
Far and away….the best recipe ever!
Thank you Megan!
Making it for the second time tonight. It’s absolutely delicious. I use the new Swansons “crafted” roasted chicken broth and extra chives.
I love this recipe so much! I’ve been looking for a good Campbell’s sub and I loved the taste of this, but I was also looking for something I could use in casseroles and other stuff like the can (but without the extra salt and additives), so what I ended up doing is cooking the recipe exactly the same, but at the end I blended it in batches with my ninja, then blended it again further with the super shake/bullet attachment until it was completely pureed and smooth and it’s AMAZING!!! I use it for anything I’d use the canned stuff for! Thanks for this delicious recipe!
What a great idea Solora!
I made this soup today was very impressed will definitely make it again
Can you do this just on the stove? If so what would be different?
Hi Elizabeth,
The stovetop directions are included above 🙂
Making this today…..has anyone ever added riced cauliflower at the end….to make like a chicken and “rice” soup? Smells delish already!
My husband just made this with rotisserie chicken and it is out of this world!!
Three ounces of butter or three tablespoons? I’m not used to seeing butter measured in ounces. Thank you!
Hi Karen,
3 ounces is about 6 tablespoons.
I make mine with chopped kale and/or spinach(even chopped zucchini) sautéed with the onion and celery.
Add bacon bits and a little grated cheddar with chives.
Does this recipe work without Xanthum gum?
It does work, but your soup will be very thin.