Keto Creamy Chicken Soup
Warm up with a bowl of rich, satisfying Keto Creamy Chicken Soup, the ultimate low-carb comfort food that’s perfect for weeknight dinners. Tender, seared chicken thighs are simmered to perfection in a fragrant broth flavored with fresh thyme, rosemary, and garlic. The soup gets its luscious, velvety texture from a combination of heavy cream and cream cheese, creating a decadent base that’s both creamy and keto-friendly. Packed with nutrient-dense vegetables like celery, carrots, and baby spinach, this one-pot recipe delivers a wholesome yet indulgent meal in just under an hour. With only 15 minutes of prep time, this flavorful keto soup is as easy to make as it is delicious. Ideal for those following a ketogenic or low-carb diet, this hearty, protein-rich dish is sure to keep you warm and satisfied.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 stalks Celery, chopped
- 1 small Carrot, chopped
- 6 cups Chicken broth
- 1 cup Heavy cream
- 4 ounces Cream cheese, softened and cubed
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach
Instructions
Heat olive oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until browned, about 5 minutes per side.
Remove the chicken from the pot and set aside. In the same pot, add the butter and let it melt.
Add the chopped onion, garlic, celery, and carrot to the pot. Sauté for 5-6 minutes until the vegetables are softened and fragrant.
Pour in the chicken broth and bring it to a simmer. Return the chicken thighs to the pot.
Cover and simmer on low heat for 25 minutes or until the chicken is cooked through.
Remove the chicken from the pot again, shred the meat using two forks, and return it to the pot.
Add the heavy cream and cream cheese to the soup. Stir until the cream cheese has melted and the soup is creamy.
Stir in the thyme, rosemary, salt, and black pepper. Taste and adjust seasoning if necessary.
Add the baby spinach and let it wilt for about 2 minutes in the hot soup.
Serve the soup hot and enjoy its rich, creamy goodness.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.8 g | 348% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 7019 mg | 305% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 14.9 g | ||
| Protein | 266.6 g | 533% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 480 mg | 37% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4017 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
