This Keto Crack Chicken Soup is a warm, comforting bowl of creamy goodness made with simple ingredients and classic flavors. It’s rich, cheesy, and packed with tender shredded chicken, crispy bacon, and a velvety broth that comes together with minimal effort. The combination of cream cheese, cheddar, and savory seasonings gives this soup its signature “crack chicken” taste that keto fans love.
Whether you’re craving something cozy on a cold day or want a quick low-carb dinner, this soup delivers every time. It’s filling, hearty, and wonderfully satisfying without being heavy. Since it uses everyday ingredients and basic steps, it is perfect for weeknights or meal prep. The flavor deepens as it sits, making leftovers even better the next day.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 6 slices bacon, cooked and chopped
- 3 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- ½ tsp dried parsley
- Salt and black pepper to taste
Instructions
- Cook bacon in a large pot until crisp, then remove and set aside, leaving some of the drippings in the pot.
- Add the chicken broth to the pot and bring it to a gentle simmer.
- Stir in the heavy cream and softened cream cheese, allowing the cream cheese to melt and blend smoothly into the broth.
- Add the shredded chicken, garlic powder, onion powder, dill, parsley, salt, and pepper.
- Simmer the soup on low heat, stirring occasionally, until everything is well combined and heated through.
- Add the shredded cheddar cheese and continue stirring until melted and creamy.
- Top the soup with the cooked bacon before serving.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Cuisine: American
- Course: Soup / Main Dish
How to Store
- Store in an airtight container in the refrigerator for 3–4 days.
- Reheat gently on the stove or in the microwave, stirring often to prevent separation.
- Freezing is possible, but the dairy can slightly change texture when thawed—reheat slowly and stir well.
What Not to Do
- Do not boil the soup after adding cream cheese — it can cause curdling.
- Do not add the cheese all at once over high heat; it melts better slowly on low.
- Do not skip softening the cream cheese, or you may end up with lumps.
- Do not drain all the bacon drippings — a little enhances flavor.
Tips & Variations
- Use rotisserie chicken for faster prep.
- Adjust thickness by adding more broth for thinner soup or more cream cheese for thicker soup.
- Season to taste — the soup is flexible based on personal preference.
Approximate Nutrition
- Calories: 450
- Fat: 36g
- Protein: 28g
- Carbohydrates: 4g
- Fiber: 0g
- Net Carbs: 4g
Ingredients
Method
- Cook bacon in a large pot until crisp, then remove and set aside, leaving some of the drippings in the pot.
- Add the chicken broth to the pot and bring it to a gentle simmer.
- Stir in the heavy cream and softened cream cheese, allowing the cream cheese to melt and blend smoothly into the broth.
- Add the shredded chicken, garlic powder, onion powder, dill, parsley, salt, and pepper.
- Simmer the soup on low heat, stirring occasionally, until everything is well combined and heated through.
- Add the shredded cheddar cheese and continue stirring until melted and creamy.
- Top the soup with the cooked bacon before serving.
Notes
- Fat: 36g
- Protein: 28g
- Carbohydrates: 4g
- Fiber: 0g
- Net Carbs: 4g
Conclusion
This Keto Crack Chicken Soup is a simple, satisfying, and deeply comforting meal that fits perfectly into a low-carb lifestyle. It’s rich, cheesy, and full of flavor while still being incredibly easy to make with basic ingredients. Whether you’re meal prepping or making a quick dinner, this soup is a reliable favorite that reheats beautifully and keeps you full for hours.
FAQs
1. Can I use raw chicken instead of cooked?
Yes, but you will need to cook it first and shred it before adding.
2. Can I replace the cream cheese?
The cream cheese is essential for the classic “crack” texture and flavor, so it shouldn’t be substituted.
3. Can I make it dairy-free?
Not recommended, because the dairy ingredients define the recipe.
4. Can I make it in a slow cooker?
Yes — add cooked chicken at the end and stir in cream cheese and cheddar once the broth is hot.
5. Why did my soup separate?
This happens if the heat is too high after adding dairy. Keep it low and stir gently.
