Cream of Chicken Soup
This Cream of Chicken Soup is one of my favorite recipes for the winter! Not only is it an easy recipe, but there are only 5.7 NET carbs per serving. Forget the canned stuff and make your own creamy chicken soup at home. This is so much better than anything you’ll find at the grocery store!
When it comes to a homemade soup that uses simple ingredients, the whole family will love this one. I think it’s the best soup because it has chicken pieces paired with cream cheese, creating the perfect option for dinner tonight. It’s the real deal and loaded with flavor.
Plus, I think it’s safe to say that leftover soup does taste just as good the next day, if not better. The ingredient list is simple, and once everything is combined and cooked, this is one of the best chicken soup recipes ever.
Since I’m a soup fan, be sure to check out my Keto Cheeseburger Soup Recipe and this Keto Cauliflower Soup. Both are great low-carb options for dinner!
Ingredients
- Butter – This is used to soften the onions and garlic.
- Olive oil – Helps to cook the ingredients in the stockpot.
- Onion – Chop into bite-sized pieces.
- Cloves garlic – Chop into small pieces.
- Carrots – Finely chop. They give a nice color and sweet flavor.
- Chicken broth – For flavor and to help thin out the soup recipe.
- Cream cheese – Adds a creamy texture.
- Half and half – Adds richness.
- Salt & Black pepper – You can season to taste.
- Shredded chicken – You can use leftover chicken to save time.
- Xanthan gum – This is optional, but it does help to thicken the soup recipe as it cools.
See recipe card for quantities.
How to Make Cream of Chicken Soup
The steps are simple to create the perfect creamy soup recipe!
Step One: Add the butter to a stockpot on the stove over medium heat. Melt. Add the garlic and onions and cook for 5 minutes.
Step Two: Add the chicken broth and let it simmer for 10 minutes.
Step Three: Add the cream cheese and pepper, salt, and half and half. Turn the stovetop heat to low. Grab a stick blender and puree.
Step Four: Add the chicken. Sprinkle the xanthan gum on top and then stir until it is dissolved. As the soup cools, it will thicken.
Top Tip💡
You can also use leftover rotisserie chicken to cut down on steps and prep time! It’s also a great addition for more flavor.
Substitutions
- Homemade chicken stock – A great substitute to add instead of chicken broth is your own chicken stock. I normally use my Homemade Chicken Bouillon Powder.
- Coconut milk – This could be used in place of the half-and-half. Or for a dairy-free version, try my Dairy Free Creamy Chicken Soup.
Variations
- Add seasonings – Garlic powder and onion powder are two simple ways to add flavor to delicious recipes like this.
- Add veggies – A diced bell pepper and diced celery are two great options. Add those along with the onions and carrots.
- Use vegetable broth – This is a delicious substitute or variation loaded with flavor.
- Add rice – If you want to add a starch to the original recipe, making it into a rice soup is simple to do. Just add cooked white rice, brown rice, or wild rice. This is a great way to make a comfort soup recipe on dreary days. For low carb use cauliflower rice.
Be sure to check out this Keto Broccoli Cheese Soup for another one of my favorite flavors!
Equipment
Making your own homemade version of this soup isn’t hard. You’ll need a large stockpot and a stick blender to do the trick. If you use a regular blender, make sure to vent the lid to let the steam escape
Storage
The best part about making this soup recipe is that you’ll have leftovers! Store any leftover chicken soup in an airtight container, and keep it stored in the fridge. Be sure to let it cool to room temperature before adding the lid and storing it.
Eat the leftovers within 2-3 days, and reheat on the stovetop or in a microwave-safe dish.
I don’t recommend freezing this creamy broth because the ingredients might separate once frozen.
Common Questions
You bet. Just pay attention to the heat, as Dutch ovens tend to get hotter and hold heat more consistently.
I’m all about adding shredded cheese and bacon bits on top. You can also add green onions, too! Have fun, and add your favorite toppings.
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Cream of Chicken Soup
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 cloves garlic chopped
- 4 cups chicken broth
- 4 oz cream cheese
- 2 cups half and half
- 2 tsp salt
- 1/2 tsp black pepper
- 3 cups shredded chicken
- 1 tsp xanthan gum optional
Instructions
- Melt the butter and oil in a large stockpot over medium heat. Cook onion, carrot, and garlic for 5 minutes or until softened.
- Add the broth and simmer for 10 minutes.
- Add the cream cheese. Add the half and half, salt, and pepper. Turn the heat to low.
- Puree with a stick blender. Add the chicken.
- Sprinkle the xanthan gum on top, if desired. Stir until dissolved. The soup will continue to thicken as it cools.
Notes
Nutrition
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This was delish. I made it exactly like you’d written, with the exception of swapping the xanthan gum for glucomannon. I sprinkled a little shredded pepperjack cheese, bacon bits and celantro on top. Thank you for another great keeper. I’m big on soups and can’t take the massive sodium in canned soups. Even when they’re gluten free, they load them with sodium. Now, if I could find a really light gluten free biscuit recipe. My breads and burger/hot dog buns are great, but my biscuits always seem too heavy.
I made this recently Taryn. It was yummy and I made us little grilled cheese sandwiches with my cauliflower bread. My sister had a big portion of seconds and she usually doesn’t take seconds. The only thing I changed was to add drained, canned carrots the last few minutes. I put a tablespoon of sour cream on top, but I do that to most of my soups. My sister kept dunking her grilled cheese into the soup and eating it. I thought she must really like it, because I haven’t seen her do that before.
This was delicious, as always Taryn. I made exactly as printed, but added some of my homemade almond flour noodles at the very end. I precooked my noodles a few minutes first, then added to soup and turned off burner. Almond flour noodles don’t have to cook very long. I’d made some almond flour biscuits and we had those along with it. My sister had wanted to make salad to go with the soup, because she didn’t think soup would be enough. It was way more than enough and I’m glad she didn’t make the salad.
Thanks for sending me this recipe. This is one of the best soups I have ever tasted. My husband says it’s the best I have ever made…thanks to you, Taryn.
I’m so glad you both loved it!
so creamy and delicious! My husband loves this and said it tastes like the canned cream of chicken but so much better. Very easy to make as well!
I haven’t tried it yet. It looks yummy. But had a question. 1 cup of half-and-half has 10.4 net carbs but 1 cup of heavy cream has 6.6 net carbs. Since this is a lower carb recipe, wouldn’t the cream be better than half-and-half especially since cream thickens better? Half-and-half is 1/2 milk (more carbs from milk sugars) and 1/2 cream. In using all cream (calls for 2 cups) you might not need the xantham gum. Most low carb recipes I find use cream instead of half-and-half or milk.
You are welcome to use heavy cream. I try to be aware of calories as well as fat so I do normally use half and half in my soups lately. It is also cheaper than cream.
I made this on a cold snowy day and it was delicious. I added some mixed veggies and made it more like a chicken pot pie soup. It was even more delicious with leftovers.
Your pictures look like there are carrots, but I don’t see any in the recipe. Am I missing something?
Sorry, there was a typo in the recipe. I just fixed it. This was based off my cream of mushroom soup which does not have carrots but I decided to throw some in here 🙂