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Keto Chicken Cream Cheese Soup

This easy one-pan Keto Chicken Cream Cheese Soup is rich, creamy, and perfect for cozy dinners with a family-friendly touch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Keto
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Use shredded rotisserie chicken for quicker prep.
  • 8 oz cream cheese, softened
  • 4 cups chicken broth Use low-sodium if preferred.
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 cloves garlic, minced Toasting enhances flavor.
  • 1 small onion, diced
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme Feel free to experiment with other herbs.
  • 2 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Melt butter in a large pot over medium heat and sauté onion and garlic until translucent.
  2. Add diced chicken breast and cook until no longer pink on the outside.
  3. Pour in chicken broth and bring to a simmer, cooking until chicken is fully cooked.
  4. Remove chicken pieces, shred with two forks, and set aside.
  5. Stir in cream cheese and heavy cream until the cheese is fully melted and the soup is smooth.
  6. Return shredded chicken to the pot, add dried thyme, salt, and pepper, and simmer for a few more minutes.
  7. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove.