5 from 27 votes
Keto Chicken Soup
Keto Chicken Soup blends shredded chicken, cream cheese, heavy cream, and cauliflower rice in a buttery garlic broth to create a creamy, low-carb soup. The addition of seasoning like onion powder and parsley flakes enhances the flavor. The soup is smooth and rich, making it suitable for keto diets or for those seeking a hearty, comforting dish without noodles or grains.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
to 3 servings
Calories:
488 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 tablespoons butter 1 ounce
- 2 cloves garlic pressed or minced
- 2 cups chicken 2 small/1 large chicken breast, shredded
- 4 ounces cream cheese cubed
- 2 cups chicken broth 14.5 oz can
- 1/4 cup heavy cream
- 3/4 teaspoon dried parsley flakes optional
- 1/2 teaspoon onion powder optional
- 1 1/2 cup cauliflower rice cooked
- salt to taste
Instructions
- In a medium saucepan, melt butter over medium heat. Add garlic and cook until lightly golden, about 30 seconds. Add chicken and stir until coated in butter.
- Add cubed cream cheese and stir until cream cheese melts and coats the chicken.
- Add broth, heavy cream, parsley, and onion powder. Bring to a boil over medium-high heat, and turn stove down so soup is just at a simmer. Simmer for 3 to 4 minutes until slightly reduced. Stir in cooked cauliflower rice and salt to taste. If your cauliflower was cold, heat soup over medium until hot.
- Serve and enjoy!
Cup of Yum
Notes
- Use fresh or properly cooked cauliflower rice for best texture and to avoid sogginess in the soup.
- Heat the soup gently after adding cauliflower rice if it has cooled, ensuring it is served warm.
- Optional dried parsley flakes and onion powder can be added for additional flavor enhancement.
- This recipe yields approximately three servings with balanced keto-friendly macros.