16 Healthy Low Carb Crack Chicken Soup Recipe

Low Carb Crack Chicken Soup Recipe has become a beloved favorite for its rich, creamy, and savory flavors. This comforting dish combines tender chicken, cream cheese, ranch seasoning, and crispy bacon, creating the perfect balance of taste and heartiness. However, traditional recipes can sometimes be high in carbohydrates, making it less ideal for those following low-carb or keto diets.

That’s why we’ve created this collection of 16 healthy, low-carb variations of the classic Crack Chicken Soup. These recipes are full of bold flavors, packed with nutritious ingredients, and completely satisfying—proving that healthy eating doesn’t have to be boring. Whether you’re trying to shed a few pounds, manage blood sugar, or simply prefer low-carb meals, these recipes are here to inspire your next cozy meal.

Low Carb Crack Chicken Soup Recipe

1. Classic Low-Carb Crack Chicken Soup Recipe

This classic low-carb crack chicken soup combines all the comforting flavors you love—chicken, cream cheese, ranch seasoning, and bacon—into a healthy, low-carb alternative that’s perfect for any occasion. It’s creamy, hearty, and satisfying—just like the original but without the excess carbs!

Ingredients (Serves 4):

• 2 cups shredded cooked chicken (rotisserie chicken works well)
• 4 oz cream cheese, softened
• 4 cups chicken broth
• 1 packet (1 oz) ranch seasoning mix (low-carb, sugar-free if possible)
• 1/2 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 cup cauliflower rice (or fresh spinach/zucchini for variations)
• 1/2 cup diced celery
• 1/2 tsp garlic powder (optional, for added depth of flavor)

Instructions

1. Prepare the Broth Base: In a large pot, bring chicken broth to a simmer over medium heat.
2. Add Vegetables: Stir in the cauliflower rice (or your chosen low-carb vegetable) and diced celery. Let it simmer for 5 minutes until tender.
3. Incorporate Cream Cheese: Reduce heat to low. Add the cream cheese in small chunks, stirring until fully melted and the mixture becomes creamy.
4. Add Chicken & Ranch Seasoning: Stir in the shredded chicken and ranch seasoning mix. Mix well to ensure the flavors combine evenly.
5. Add Cheddar & Bacon: Stir in the shredded cheddar cheese and crumbled bacon. Let it simmer for an additional 5-7 minutes until everything is heated through and the flavors meld together.
6. Taste & Adjust: Taste the soup and adjust seasonings if necessary (you can add more ranch seasoning or garlic powder, if desired).
7. Serve: Remove from heat and serve hot, garnished with extra crumbled bacon or a sprinkle of fresh herbs.

Nutritional Information (Per Serving):

• Calories: 345
• Carbohydrates: 8g
• Protein: 30g
• Fat: 20g
• Fiber: 2g
• Net Carbs: 6g

2. Cheesy Low-Carb Chicken Soup with Broccoli

This cheesy low-carb chicken soup takes the classic crack chicken recipe to the next level by adding tender broccoli florets and extra cheese for a hearty, nutritious, and delicious meal. Perfect for a cozy night in, this soup is creamy, satisfying, and loaded with low-carb goodness.

Ingredients (Serves 4):

• 2 cups shredded cooked chicken (grilled or rotisserie)
• 1 1/2 cups broccoli florets (fresh or frozen)
• 4 oz cream cheese, softened
• 4 cups chicken broth
• 1 packet (1 oz) ranch seasoning mix (low-carb, sugar-free preferred)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream
• 3 slices bacon, cooked and crumbled (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Simmer the Broccoli: In a large pot, bring the chicken broth to a boil over medium heat. Add the broccoli florets and cook for 5-7 minutes until tender.
2. Create the Cream Base: Lower the heat to medium-low and stir in the cream cheese, heavy cream, garlic powder, and onion powder. Stir continuously until the cream cheese is melted and smooth.
3. Add Chicken & Ranch Seasoning: Stir in the shredded chicken and ranch seasoning mix. Let it simmer for 5 minutes to absorb the flavors.
4. Incorporate Cheddar Cheese: Gradually add the shredded cheddar cheese while stirring until fully melted and the soup becomes thick and creamy.
5. Optional Bacon Addition: Stir in crumbled bacon for extra flavor, or save it as a garnish.
6. Season & Serve: Taste the soup and adjust with salt and pepper as needed. Serve hot, garnished with extra cheese or crumbled bacon.

Nutritional Information (Per Serving):

• Calories: 375
• Carbohydrates: 7g
• Protein: 32g
• Fat: 23g
• Fiber: 2g
• Net Carbs: 5g

3. Keto-Friendly Chicken Soup with Cauliflower Rice

This keto-friendly chicken soup combines the satisfying flavors of crack chicken with the lightness of cauliflower rice for a hearty, low-carb meal. Packed with protein, creaminess, and a healthy dose of vegetables, it’s perfect for staying on track with your keto lifestyle while enjoying delicious comfort food.

Ingredients (Serves 4):

• 2 cups shredded cooked chicken (grilled, baked, or rotisserie)
• 4 cups chicken broth
• 1 1/2 cups cauliflower rice (fresh or frozen)
• 4 oz cream cheese, softened
• 1 packet (1 oz) ranch seasoning mix (low-carb, sugar-free preferred)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional, for added depth of flavor)
• 3 slices bacon, cooked and crumbled
• 1/4 cup chopped green onions (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Base: In a large pot, bring the chicken broth to a gentle boil over medium heat.
2. Add Cauliflower Rice: Stir in the cauliflower rice and let it simmer for 5-7 minutes until tender.
3. Melt the Cream Cheese: Reduce the heat to medium-low. Add the cream cheese in small chunks, stirring constantly until it melts and blends into the broth.
4. Flavor the Soup: Stir in the ranch seasoning mix, garlic powder, and smoked paprika. Mix well to combine the flavors.
5. Incorporate Chicken & Cream: Add the shredded chicken and heavy cream, stirring to heat through.
6. Finish with Cheese & Bacon: Stir in the shredded mozzarella cheese until melted, then add crumbled bacon for a rich, smoky touch.
7. Garnish & Serve: Remove from heat, taste, and adjust with salt and pepper as needed. Serve hot, garnished with chopped green onions or more crumbled bacon.

Nutritional Information (Per Serving):

• Calories: 330
• Carbohydrates: 6g
• Protein: 28g
• Fat: 20g
• Fiber: 2g
• Net Carbs: 4g

4. Creamy Garlic & Spinach Chicken Soup

This creamy garlic and spinach chicken soup is a flavorful twist on the classic crack chicken recipe. Loaded with tender chicken, fresh spinach, and aromatic garlic, it’s a nutrient-packed, low-carb option perfect for cozy nights. The rich, creamy broth makes it indulgent while staying healthy and keto-friendly.

Ingredients (Serves 4):

• 2 cups shredded cooked chicken (grilled or rotisserie)
• 4 cups chicken broth
• 1 cup fresh spinach leaves (lightly packed)
• 4 oz cream cheese, softened
• 1/4 cup heavy cream
• 1 packet (1 oz) ranch seasoning mix (low-carb, sugar-free preferred)
• 1/2 cup shredded Parmesan cheese
• 3 cloves garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes (optional, for a little heat)
• 2 slices bacon, cooked and crumbled (optional, for garnish)
• Salt and pepper to taste

Instructions:

1. Sauté the Garlic: In a large pot, heat a splash of olive oil or butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Prepare the Broth Base: Add the chicken broth to the pot and bring it to a gentle boil.
3. Add Cream Cheese: Reduce heat to medium-low. Add the cream cheese in small chunks, stirring until melted and smooth.
4. Incorporate Chicken & Seasoning: Stir in the shredded chicken, ranch seasoning mix, onion powder, and crushed red pepper flakes. Let it simmer for 5 minutes to allow the flavors to meld.
5. Add Spinach & Cream: Stir in the fresh spinach leaves and heavy cream. Let the soup simmer for another 3-5 minutes until the spinach is wilted.
6. Finish with Parmesan: Stir in the shredded Parmesan cheese until melted and the soup is thickened slightly.
7. Season & Serve: Taste the soup and adjust with salt and pepper as needed. Serve hot, garnished with crumbled bacon or extra Parmesan if desired.

Nutritional Information (Per Serving):

• Calories: 320
• Carbohydrates: 5g
• Protein: 28g
• Fat: 19g
• Fiber: 1g
• Net Carbs: 4g

5. Spicy Southwest Crack Chicken Soup

This spicy Southwest crack chicken soup adds a zesty kick to the classic recipe with bold spices, diced tomatoes, and a hint of jalapeño. Packed with protein, low-carb vegetables, and plenty of southwestern flair, it’s a flavorful, comforting meal with just the right amount of heat.

Ingredients (Serves 4):

• 2 cups shredded cooked chicken (grilled or rotisserie)
• 4 cups chicken broth
• 1/2 cup heavy cream
• 4 oz cream cheese, softened
• 1 packet (1 oz) ranch seasoning mix (low-carb, sugar-free preferred)
• 1 cup diced tomatoes (fresh or canned, drained)
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 1 small jalapeño, finely diced (optional, for heat)
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup shredded pepper jack cheese
• 1/4 cup chopped fresh cilantro (for garnish)
• 3 slices bacon, cooked and crumbled (optional)
• Salt and pepper to taste

Instructions:

1. Sauté Vegetables: In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, green bell pepper, and jalapeño, and sauté for 3-4 minutes until softened.
2. Add Broth and Tomatoes: Stir in the chicken broth and diced tomatoes. Bring to a simmer over medium heat.
3. Incorporate Cream Cheese: Reduce heat to medium-low. Add the cream cheese in chunks, stirring until fully melted and creamy.
4. Season the Soup: Stir in the ranch seasoning mix, chili powder, smoked paprika, and ground cumin. Let it simmer for 5 minutes to blend the flavors.
5. Add Chicken & Cheese: Stir in the shredded chicken and pepper jack cheese, mixing until the cheese is fully melted and the soup thickens slightly.
6. Finish with Cream: Stir in the heavy cream and let the soup simmer for another 3 minutes.
7. Season & Garnish: Taste the soup and adjust with salt and pepper as needed. Serve hot, garnished with chopped cilantro, crumbled bacon, or an extra sprinkle of pepper jack cheese if desired.

Nutritional Information (Per Serving):

• Calories: 360
• Carbohydrates: 8g
• Protein: 30g
• Fat: 22g
• Fiber: 2g
• Net Carbs: 6g

6. Lactose-Free Low-Carb Chicken Soup Option

For those who are lactose intolerant but love creamy soups, this lactose-free low-carb chicken soup delivers all the flavor without dairy. By using coconut milk and dairy-free cheese alternatives, you can enjoy the same rich, satisfying taste in a gut-friendly version of crack chicken soup.

Ingredients (Serves 4):

• 2 cups shredded cooked chicken (grilled or rotisserie)
• 4 cups chicken broth
• 1 cup unsweetened coconut milk (or almond milk for a lighter option)
• 1/2 cup dairy-free cream cheese alternative
• 1 packet (1 oz) ranch seasoning mix (low-carb, dairy-free, sugar-free preferred)
• 1/2 cup dairy-free shredded cheese (mozzarella or cheddar style)
• 1 cup diced zucchini or cauliflower florets
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste
• Fresh parsley or green onions for garnish

Instructions:

1. Prepare the Base: In a large pot, heat the chicken broth over medium heat and bring it to a gentle boil.
2. Add Vegetables: Stir in the diced zucchini or cauliflower florets and simmer for 5-7 minutes until tender.
3. Melt Cream Cheese Alternative: Reduce the heat to medium-low. Add the dairy-free cream cheese alternative in chunks, stirring until melted and fully incorporated.
4. Season the Soup: Mix in the ranch seasoning, garlic, onion powder, and smoked paprika. Let it simmer for a few minutes to combine flavors.
5. Add Chicken & Coconut Milk: Stir in the shredded chicken and coconut milk. Simmer for another 3-5 minutes until heated through.
6. Incorporate Dairy-Free Cheese: Add the shredded dairy-free cheese alternative and stir until melted and creamy.
7. Season & Serve: Taste the soup and adjust with salt and pepper as needed. Serve hot, garnished with fresh parsley or green onions.

Nutritional Information (Per Serving):

• Calories: 280
• Carbohydrates: 6g
• Protein: 25g
• Fat: 17g
• Fiber: 2g
• Net Carbs: 4g

7. Paleo-Friendly Crack Chicken Soup

This Paleo-Friendly Crack Chicken Soup is a wholesome, dairy-free, and low-carb option that aligns with Paleo principles. By using coconut cream, fresh vegetables, and clean seasonings, this recipe delivers rich flavor and comforting warmth without breaking Paleo rules.

Ingredients (Serves 4):

• 2 cups shredded cooked chicken (preferably free-range or organic)
• 4 cups chicken bone broth (unsalted, Paleo-approved)
• 1 cup full-fat coconut cream (chilled, solid portion only)
• 1 cup diced zucchini or yellow squash
• 1 cup diced carrots (optional, for a Paleo twist)
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp nutritional yeast (for a cheesy flavor without dairy)
• 2 slices nitrate-free bacon, cooked and crumbled (optional)
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Sauté the Vegetables: In a large pot, heat 1 tablespoon of avocado oil over medium heat. Add the diced onion, carrots (if using), and zucchini. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for 1 minute more.
2. Add Broth and Seasonings: Pour in the chicken bone broth and stir in the onion powder, garlic powder, smoked paprika, thyme, and crushed red pepper flakes. Bring to a gentle boil.
3. Add Coconut Cream: Reduce the heat to medium-low. Stir in the coconut cream and nutritional yeast, whisking until the soup is smooth and creamy.
4. Incorporate Chicken: Add the shredded chicken and let the soup simmer for 10 minutes to allow the flavors to meld.
5. Season & Adjust: Taste the soup and adjust with salt and black pepper as needed.
6. Garnish & Serve: Serve hot, garnished with crumbled bacon (if using), fresh parsley, or chives.

Nutritional Information (Per Serving):

• Calories: 290
• Carbohydrates: 7g
• Protein: 27g
• Fat: 17g
• Fiber: 2g
• Net Carbs: 5g

8. Low-Carb Chicken Soup with Zucchini Noodles

This Low-Carb Chicken Soup with Zucchini Noodles combines the classic comfort of chicken soup with a healthy twist. The zucchini noodles (zoodles) are a perfect low-carb substitute for traditional pasta, making this dish light, flavorful, and ideal for keto and low-carb diets.

Ingredients (Serves 4):

• 2 cups shredded cooked chicken
• 4 cups chicken broth
• 1 cup zucchini noodles (spiralized)
• 1/2 cup diced celery
• 1/2 cup diced carrots (optional for a slight sweetness)
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1 tbsp olive oil or avocado oil
• Juice of 1/2 lemon (optional, for brightness)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots (if using). Sauté for 5 minutes until softened. Add the garlic and cook for another minute.
2. Add Broth and Seasonings: Pour in the chicken broth and stir in the onion powder, garlic powder, thyme, and dried parsley. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
3. Incorporate Chicken: Add the shredded chicken to the pot and let it heat through, about 5 minutes.
4. Add Zoodles: Stir in the zucchini noodles and let them cook for 2-3 minutes until just tender but not mushy.
5. Finish with Lemon Juice: If using, add the lemon juice for a fresh, bright flavor. Adjust the seasoning with salt and black pepper.
6. Garnish and Serve: Serve hot, garnished with fresh parsley.

Nutritional Information (Per Serving):

• Calories: 180
• Carbohydrates: 6g
• Protein: 22g
• Fat: 8g
• Fiber: 2g
• Net Carbs: 4g

9. Bacon & Ranch Crack Chicken Soup with Mushrooms

This Bacon & Ranch Crack Chicken Soup with Mushrooms is a rich, savory, and satisfying low-carb option that’s loaded with smoky bacon, earthy mushrooms, and creamy ranch flavors. It’s perfect for keto enthusiasts or anyone seeking a hearty yet healthy meal.

Ingredients (Serves 4):

• 2 cups shredded cooked chicken
• 4 slices of bacon, cooked and crumbled
• 4 cups chicken broth
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 cup diced mushrooms (button, cremini, or your favorite variety)
• 1/2 cup cream cheese (softened)
• 1 packet (1 oz) ranch seasoning mix (low-carb, sugar-free)
• 1/2 cup shredded cheddar cheese (optional, for extra richness)
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil or butter
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Cook the Mushrooms: In a large pot, heat olive oil or butter over medium heat. Add the diced mushrooms and sauté for 5-7 minutes until golden and tender. Add the minced garlic and cook for 1 more minute.
2. Add Broth and Cream Cheese: Pour in the chicken broth and stir in the softened cream cheese until melted and fully incorporated.
3. Season the Base: Mix in the ranch seasoning, onion powder, and smoked paprika. Let the soup simmer for 5 minutes to allow the flavors to blend.
4. Add Chicken and Cream: Stir in the shredded chicken, heavy cream, and half of the cooked bacon (reserving the rest for garnish). Let the soup simmer for 5 more minutes.
5. Incorporate Cheddar Cheese (Optional): Add the shredded cheddar cheese if desired, stirring until melted and creamy.
6. Season and Finish: Taste the soup and adjust with salt and black pepper as needed.
7. Garnish and Serve: Ladle the soup into bowls and garnish with the reserved bacon, fresh parsley, or chives.

Nutritional Information (Per Serving):

• Calories: 320
• Carbohydrates: 5g
• Protein: 24g
• Fat: 22g
• Fiber: 1g
• Net Carbs: 4g

10. One-Pot Crack Chicken Soup with Rotisserie Chicken

This One-Pot Crack Chicken Soup with Rotisserie Chicken is a quick and convenient meal loaded with flavor and perfect for busy weeknights. Using rotisserie chicken reduces prep time while still delivering the rich, creamy goodness of the classic crack chicken soup.

Ingredients (Serves 4):

• 2 cups shredded rotisserie chicken (skin removed)
• 4 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup cream cheese (softened)
• 1 cup shredded cheddar cheese
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 packet (1 oz) ranch seasoning mix (low-carb, sugar-free)
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp olive oil or butter
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and celery, sautéing for 5-6 minutes until softened. Add the garlic and cook for 1 more minute.
2. Prepare the Broth Base: Stir in the chicken broth and ranch seasoning mix. Add the smoked paprika and red pepper flakes (if using) and bring to a simmer.
3. Add Cream Cheese and Heavy Cream: Reduce heat to medium-low. Whisk in the softened cream cheese until fully melted, then stir in the heavy cream.
4. Incorporate Chicken and Cheese: Add the shredded rotisserie chicken and cheddar cheese. Stir until the cheese is melted and the soup is creamy.
5. Add Bacon: Stir in half of the crumbled bacon, reserving the rest for garnish. Simmer the soup for 5-7 minutes to let the flavors meld.
6. Season and Serve: Taste and adjust with salt and black pepper as needed. Ladle into bowls and garnish with the reserved bacon and fresh parsley or chives.

Nutritional Information (Per Serving):

• Calories: 340
• Carbohydrates: 6g
• Protein: 28g
• Fat: 22g
• Fiber: 1g
• Net Carbs: 5g

FAQ

1. Can I make these soups dairy-free?

Yes! For dairy-free options, use coconut cream or almond milk as substitutes for heavy cream. Swap cream cheese for a vegan alternative or omit it entirely. Recipes like the Lactose-Free Low-Carb Chicken Soup are perfect for those avoiding dairy.

2. How can I thicken the soup without using high-carb ingredients?

To keep the soup low-carb, you can use xanthan gum, cream cheese, or pureed low-carb vegetables like cauliflower to achieve a creamy consistency.

3. Can I freeze these soups for meal prep?

Most of these soups freeze well, especially those without zucchini noodles or heavy cream, as these can become watery or separate when reheated. Store in airtight containers for up to 3 months and thaw in the refrigerator before reheating.

4. What are some good low-carb garnishes for these soups?

Great low-carb garnishes include crumbled bacon, shredded cheese, fresh herbs (parsley, chives, or cilantro), a dollop of sour cream, or a sprinkle of red pepper flakes for spice. These enhance flavor while keeping the carb count low.