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Delicious Keto Chicken Cream Cheese Soup

Delicious Keto Chicken Cream Cheese Soup

A rich, creamy, and hearty bowl of pure comfort, meticulously crafted to be low-carb and keto-friendly. Perfect for busy weeknights or a leisurely weekend lunch, this soup delivers on taste and nutrition without sacrificing that irresistible velvety texture you crave.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time (approx) 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Chicken Breast or Thighs, cooked and shredded or diced about 2 large boneless, skinless chicken breasts or 4 thighs. You can poach them, use leftover rotisserie chicken, or bake them.
  • 4 tablespoons Butter, unsalted 1/2 stick
  • 1 medium Yellow Onion, finely chopped
  • 2 medium Celery Stalks, finely chopped
  • 3 cloves Garlic, minced
  • 6 cups Chicken Broth, low-sodium
  • 2 cups Heavy Cream
  • 8 ounces Cream Cheese, full-fat, softened and cut into cubes
  • 1/2 cup Parmesan Cheese, grated
  • 1/4 to 1/2 teaspoon Xanthan Gum (optional, for thickening) Use sparingly if you want an even richer, thicker soup without altering the flavor.
  • to taste Salt
  • to taste Black Pepper
  • Fresh Parsley or Chives (for garnish) optional

Equipment

  • Large pot or Dutch oven
  • Small Bowl

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped yellow onion and celery. Cook, stirring occasionally, until the vegetables have softened and become translucent, about 5-7 minutes.
    4 tablespoons Butter, unsalted, 1 medium Yellow Onion, finely chopped, 2 medium Celery Stalks, finely chopped
  2. Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it. Pour in the 6 cups of low-sodium chicken broth and bring the mixture to a gentle simmer.
    3 cloves Garlic, minced, 6 cups Chicken Broth, low-sodium
  3. Reduce the heat to low. Add the softened cream cheese cubes to the simmering broth, stirring constantly until completely melted and smooth. This is the magic step that creates our signature creamy base.
    8 ounces Cream Cheese, full-fat, softened and cut into cubes
  4. Stir in the cooked and shredded or diced chicken, along with the grated Parmesan cheese. Continue to stir until the Parmesan is melted and fully incorporated into the soup.
    1.5 pounds Chicken Breast or Thighs, cooked and shredded or diced, 1/2 cup Parmesan Cheese, grated
  5. If you prefer a thicker soup, whisk together 1/4 teaspoon of xanthan gum with a tablespoon of cold water or broth in a small bowl until smooth. Slowly stream this mixture into the soup while whisking constantly. If you desire an even thicker consistency, you can add up to another 1/4 teaspoon of xanthan gum, repeating the process. Be cautious, as xanthan gum can thicken the soup considerably and too much can alter the texture. Simmer gently for another 2-3 minutes to allow the soup to thicken.
    1/4 to 1/2 teaspoon Xanthan Gum (optional, for thickening)
  6. Taste the soup and season generously with salt and freshly ground black pepper according to your preference. Ladle the hot Delicious Keto Chicken Cream Cheese Soup into bowls. Garnish with fresh chopped parsley or chives, if desired, before serving.
    to taste Salt, to taste Black Pepper, Fresh Parsley or Chives (for garnish)

Notes

Allow the soup to cool completely before transferring to an airtight container for refrigeration (3-4 days). Freezing is possible, but dairy may separate. Reheat gently on the stovetop or in the microwave, avoiding boiling.