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: This keto soup recipe has 10 servings. It makes approximately 10 cups. A serving is one cup. There are 5.7 NET carbs per serving.Storage: Store the soup in the refrigerator for up to 4-5 days. Freeze for longer storage.