Low-Carb Keto Chicken & Cream Cheese Soup

This hearty keto chicken soup is a rich and satisfying meal that combines tender chicken with a silky, cream-cheese base. It’s designed to be low in carbohydrates while still delivering the comforting, creamy texture you crave on chilly evenings or whenever you want a filling dinner. Each spoonful offers both flavor and substance, making it a great choice for those on a low-carb or keto lifestyle.

The simplicity of the ingredients means you can prepare this meal without fuss, yet it tastes indulgently smooth thanks to the cream cheese and shredded cheddar melting right into the broth. With savory notes from seasoning and the depth of the stock, this soup feels special enough for guests or cozy enough for a solo family supper.

Equipment

• Slow cooker (or large pot)
• Cutting board
• Knife
• Spoon or ladle for serving
• Measuring cups and spoons
• Bowls for serving

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 16 ounces full-fat cream cheese, cubed
• 1 packet ranch seasoning mix
• 1 pound bacon, cooked and chopped
• 4 cups unsalted chicken stock
• 1½ cups shredded cheddar cheese

Instructions

• Place the chicken breasts in the slow cooker.
• Add the cubed cream cheese and sprinkle the ranch seasoning evenly over everything.
• Scatter the cooked, chopped bacon over the top.
• Pour the chicken stock into the slow cooker so it surrounds the ingredients.
• Cover and cook on low for 6–8 hours, until chicken is tender.
• Remove the chicken and shred it with forks.
• Return shredded chicken to the slow cooker.
• Stir in the shredded cheddar cheese until it melts into the soup.
• Serve the soup hot in bowls.

Recipe Info

• Prep Time: 10 minutes
• Cook Time: 6–8 hours
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Servings: 6
• Cuisine: Comfort / Keto
• Course: Main / Soup

How to Store

• Let the soup cool to room temperature before storing.
• Refrigerate in an airtight container up to 4 days.
• For longer storage, portion into freezer-safe containers and freeze up to 3 months.
• Reheat gently on the stove or in the microwave, adding a splash of stock if needed to loosen consistency.

What Not to Do

• Do not add cream cheese all at once when the liquid is boiling; rough temperature can make it separate or become grainy.
• Avoid cooking on high heat in slow cooker — slow, gentle cooking gives the best texture.
• Don’t use low-fat cream cheese; it won’t melt into a smooth, creamy base.

Tips & Variations

• Use chicken thighs instead of breasts for extra flavor and juiciness.
• Swap half the cheddar for Monterey Jack for a milder cheese taste.
• Add herbs like thyme or parsley for freshness.
• If you prefer thicker soup, reduce the stock slightly.
• For a stovetop version, simmer all ingredients gently for about 25–30 minutes.

Approximate Nutrition (per serving)

• Calories: ~580–620 kcal
• Fat: ~42–45 g
• Protein: ~38–42 g
• Carbohydrates: ~4–6 g
• Sodium: ~780–860 mg
• Fiber: ~0 g

Conclusion

This chicken cream cheese soup gives you all the flavors of a rich homemade soup while keeping carbs low, making it ideal for a keto plan or anyone watching their carbohydrate intake. With plenty of protein and satisfying healthy fats from cheese and bacon, it’s a comfort food that supports your dietary goals without feeling restrictive.

FAQs

• Can I make this on the stovetop instead of a slow cooker?
  Yes — combine ingredients in a large pot and simmer gently until chicken is tender.
• Is it okay to use pre-cooked chicken?
  Yes — if using already cooked chicken, add it later and heat through, which shortens cooking time.
• Can I omit the bacon?
  Yes — omit for a lighter version; add smoked paprika for a smoky flavor instead.
• How do I keep the soup creamy?
  Add cream cheese gradually and stir over low heat to prevent separation.
• Can I use a different cheese?
  Mild cheeses like Colby or Monterey Jack work well as substitutes or blends.