Keto Creamy Chicken Soup

This chicken soup uses cream cheese and heavy cream instead of flour or cornstarch. Based on the listed ingredients and six equal portions, it has an estimated 4 g net carbs per serving. Broth, cream cheese, and cream labels vary, so recalculate with the products and portion size you use.

Chicken thighs tolerate simmering well, but neither time nor color proves that poultry is safe. Check several pieces in the center and continue cooking until each reaches 165°F (74°C).²³

Why does creamy chicken soup work on keto?

The recipe leaves out noodles, rice, potatoes, and a flour-thickened base. Onion, celery, garlic, broth, cream cheese, heavy cream, and spinach still contribute carbohydrate, and product labels can change the total. Use the net-carb calculator with your actual ingredient values instead of treating the estimate as a guarantee.

What ingredients do you need?

The ingredient list uses common grocery items. The carbohydrate amounts below are estimates; packaged-food labels take priority for the products in your kitchen.

• 2 tablespoons butter — 0 g net carbs; for sautéing.
• 1/2 cup diced yellow onion — about 6 g net carbs total (roughly 1 g per serving); adds sweetness.
• 2 stalks celery, diced — about 1 g net carbs total.
• 2 cloves garlic, minced — about 2 g net carbs total.
• 1.5 lbs boneless, skinless chicken thighs, cubed — 0 g net carbs; stays tender through a long simmer.
• 6 cups chicken bone broth — 0 to 3 g net carbs total depending on brand; check the label.
• 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper — negligible carbs.
• 4 oz cream cheese, softened — about 6 g net carbs total; the main thickener.
• 1 cup heavy cream — about 6 g net carbs total; adds richness and fat.
• 1 cup fresh spinach, chopped — about 1 g net carbs total; optional, adds color.
• 2 tablespoons chopped fresh parsley — negligible carbs; for serving.

How do you make keto creamy chicken soup?

Sauté the aromatics and brown the chicken, simmer until every piece registers 165°F (74°C), then add the cream cheese, heavy cream, and spinach. Plan on about 45 minutes, with the final timing set by the thermometer.

1. Sauté the vegetables. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook 4 to 5 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
2. Brown the chicken. Add the cubed chicken thighs and cook for about 5 minutes, stirring occasionally, to brown some of the surfaces. This step develops flavor; it does not finish cooking the chicken.
3. Simmer the broth. Pour in the broth and add the thyme, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered. Begin checking around 15 minutes and continue until every chicken piece reaches 165°F (74°C) on a food thermometer.
4. Stir in the cream cheese. Reduce the heat to low. Add the cubed cream cheese a few pieces at a time, stirring until each addition fully melts into the broth before adding more — this keeps the soup smooth instead of lumpy.
5. Finish with cream and spinach. Stir in the heavy cream and spinach and simmer 2 to 3 minutes, just until the spinach wilts. Taste and adjust salt and pepper.
6. Serve. Ladle into bowls and top with fresh parsley. Serve hot.

What's the nutrition per serving?

Dividing the listed ingredients into 6 equal portions produces the estimate below. It has not been laboratory tested, and values will change with the broth, dairy products, trimming, final volume, and serving size.

Nutrient	Per serving
Calories	430 kcal
Fat	34 g
Protein	27 g
Total carbs	5 g
Fiber	1 g
Net carbs	4 g

The estimate uses standard USDA nutrient values; use package labels and the finished yield for your own calculation.¹

Tips and variations

• Use previously cooked chicken. Add it with the cream cheese instead of browning raw chicken, then heat the soup to 165°F (74°C). Check the label on prepared or rotisserie chicken.
• Add more vegetables. Chopped cauliflower or sliced mushrooms can be sautéed with the onion. Recalculate the nutrition estimate after changing the quantities.
• Use less cream cheese. Cutting it to 2 oz and replacing the cream with half-and-half makes a thinner soup. The nutrition values will change.
• Spice it up. A pinch of cayenne or a splash of hot sauce turns this into a buffalo-style bowl, similar to the buffalo chicken soup in our roundup of keto soup recipes.

How do you store and reheat it?

Do not leave the pot at room temperature to cool completely. Divide the soup into shallow containers and refrigerate it within 2 hours of cooking, or within 1 hour if it has been exposed to temperatures above 90°F (32°C). Use refrigerated soup within 3 to 4 days.⁴⁵

• Refrigerator: store covered at 40°F (4°C) or below for 3 to 4 days.
• Freezer: federal cold-storage guidance lists 2 to 3 months for best quality for soups and stews. For a smoother texture, freeze the chicken-and-broth base before adding cream cheese and cream.⁵
• Thawing: thaw in the refrigerator, not on the counter.
• Reheating: stir while reheating to reduce cold spots. If you froze the base without dairy, add the cream cheese and cream during reheating. Verify that the finished soup reaches 165°F (74°C) in the center with a food thermometer. If a finished soup separates, whisk it as it warms.²⁴

For more make-ahead ideas, browse the 7-day keto meal plan or filter a fixed meal catalog with the meal template builder. The builder does not guarantee a specific net-carb range.

Frequently asked questions about keto creamy chicken soup

Frequently Asked Questions

How many net carbs are in keto creamy chicken soup?

This recipe has about 4 g net carbs per serving (roughly 1.5 cups), with 6 servings per batch. The main carb sources are the onion, celery, garlic, cream cheese, and heavy cream.

Can I use chicken breast instead of thighs?

Yes. Breast can dry out sooner, so begin checking it earlier and continue only until every piece reaches 165°F on a food thermometer. Previously cooked shredded chicken can be added later, but the finished soup still needs to reach 165°F when reheating.

Is store-bought bone broth keto-friendly?

Use the Nutrition Facts panel for the specific broth and the quantity added. Broths vary in carbohydrate, sodium, ingredients, and allergens, so a universal per-cup estimate is not reliable.

Can I make this soup dairy-free?

You can test a dairy-free cream-cheese alternative and full-fat coconut milk, but texture and nutrition will change. Check both labels for carbohydrate and allergens and recalculate the batch.

How do I thicken the soup without flour?

The melted cream cheese in step 4 is the main thickener. For an even thicker soup, simmer it uncovered a few extra minutes after adding the cream, or blend a cup of the broth with a few chunks of cooked chicken and stir it back in.

Works cited

1. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central — August 23, 2026 https://fdc.nal.usda.gov/
2. U.S. Department of Agriculture, Food Safety and Inspection Service. Safe Temperature Chart — August 23, 2026 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
3. U.S. Department of Agriculture, Food Safety and Inspection Service. Food Thermometers — August 23, 2026 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers
4. U.S. Department of Agriculture, Food Safety and Inspection Service. Leftovers and Food Safety — August 23, 2026 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
5. FoodSafety.gov. Cold Food Storage Chart — August 23, 2026 https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts

Article history

1. August 23, 2026Updated
2. August 19, 2026First published