15 Tasty Low Carb Cream of Chicken Soup Recipe

Low Carb Cream of Chicken Soup Recipe is the perfect comfort food for anyone looking to eat healthy without sacrificing flavor. Cream of chicken soup is a beloved classic that has warmed homes and hearts for generations. Its creamy, hearty flavors make it a go-to choice for soups, casseroles, and comfort meals. However, traditional versions can be high in carbohydrates, which isn’t ideal for those following low-carb, keto, or other healthy eating plans. That’s where this low-carb twist comes in!

This low-carb version maintains all the rich, satisfying taste of the classic while cutting out excess carbs—making it perfect for anyone striving to eat healthier without compromising on taste.

Low Carb Cream of Chicken Soup Recipe

1. Basic Low Carb Cream of Chicken Soup

This Basic Low Carb Cream of Chicken Soup is a simple, hearty, and comforting recipe that captures the traditional flavors of the classic soup while keeping carbs low. Perfect for those cozy evenings or as a base for casseroles!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups chicken broth (low-sodium, if preferred)
• 1 cup heavy cream
• 1/2 cup cream cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions:

1. Prepare the Base: In a large pot, combine the chicken broth, garlic powder, onion powder, parsley, salt, and black pepper. Bring the mixture to a simmer over medium heat.
2. Add the Chicken: Stir in the cooked shredded chicken and let it simmer for 3-4 minutes until heated through.
3. Mix in the Dairy: Lower the heat and add the cream cheese and heavy cream to the pot, stirring until completely melted and the mixture is smooth and creamy.
4. Simmer: Allow the soup to simmer on low heat for about 5-7 minutes until the soup thickens slightly. Stir occasionally to ensure it doesn’t burn.
5. Serve: Taste and adjust seasoning if necessary. Serve hot and enjoy!

Nutritional Information (Per Serving):

• Calories: 320 kcal
• Protein: 25g
• Carbohydrates: 5g
• Fat: 23g
• Fiber: 1g
• Net Carbs: 4g

2. Keto-Friendly Creamy Chicken Soup with Cauliflower

This Keto-Friendly Creamy Chicken Soup with Cauliflower is a delicious, low-carb alternative to traditional cream of chicken soup. With a hint of cauliflower as a thickener, it’s packed with flavor while remaining satisfying and keto-friendly.

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 1 cup cauliflower rice (fresh or frozen)
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1/2 cup cream cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Prepare the Cauliflower Base: Heat 1 tbsp of olive oil in a large pot over medium heat. Add the cauliflower rice and sauté for 3-4 minutes until it softens slightly.
2. Add the Broth and Chicken: Pour in the chicken broth, garlic powder, thyme, salt, and black pepper. Bring the mixture to a gentle simmer. Stir in the shredded chicken.
3. Add the Dairy: Reduce heat to low and add cream cheese and heavy cream to the pot. Stir until completely melted and the mixture is smooth and creamy.
4. Simmer Until Thickened: Let the soup simmer on low heat for about 5-7 minutes until the soup thickens slightly and all flavors combine. Stir occasionally.
5. Taste and Adjust: Taste and add additional seasoning if needed.
6. Serve: Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Nutritional Information (Per Serving):

• Calories: 340 kcal
• Protein: 27g
• Carbohydrates: 6g
• Fat: 25g
• Fiber: 2g
• Net Carbs: 4g

3. Garlic & Herb Low Carb Cream of Chicken Soup

This Garlic & Herb Low Carb Cream of Chicken Soup is a flavorful twist on the classic. Infused with savory garlic and aromatic herbs, this creamy soup is comforting, hearty, and easy to make—all while staying low-carb!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1/2 cup cream cheese
• 2 tsp minced garlic
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions:

1. Sauté the Garlic: In a large pot, heat over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add Chicken Broth & Herbs: Pour in the chicken broth and stir in the dried thyme, parsley, basil, salt, and black pepper. Bring to a simmer.
3. Incorporate the Chicken: Stir in the cooked shredded chicken and allow it to heat through for 3-4 minutes.
4. Add Dairy: Reduce heat to low and mix in the cream cheese and heavy cream. Stir until fully melted and the soup becomes creamy.
5. Simmer & Combine: Let the soup simmer on low heat for 5-7 minutes, allowing all the flavors to combine and the soup to thicken slightly.
6. Taste & Adjust: Taste the soup and adjust seasoning as needed.
7. Serve: Ladle into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Nutritional Information (Per Serving):

• Calories: 350 kcal
• Protein: 26g
• Carbohydrates: 5g
• Fat: 28g
• Fiber: 1g
• Net Carbs: 4g

4. Creamy Chicken Soup with Zucchini Noodles

This Creamy Chicken Soup with Zucchini Noodles is a light, flavorful, and satisfying option that combines comforting chicken soup with a fun, low-carb twist. The zucchini noodles add a fresh texture while keeping it keto-friendly and easy to prepare!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1/2 cup cream cheese
• 2 medium zucchini, spiralized into noodles
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Prepare the Zucchini Noodles:
   • Use a spiralizer to create noodles from the two zucchini. Set aside.
2. Sauté the Garlic:
   • Heat the olive oil in a large pot over medium heat. Add the minced garlic (or garlic powder) and sauté for 1-2 minutes until fragrant.
3. Add the Chicken Broth & Herbs:
   • Pour in the chicken broth and stir in dried thyme, parsley, salt, and black pepper. Bring the mixture to a gentle simmer.
4. Add the Chicken:
   • Stir in the shredded chicken and allow it to heat through for 3-4 minutes.
5. Incorporate Cream & Cream Cheese:
   • Lower heat and stir in the cream cheese and heavy cream until smooth and fully melted.
6. Add the Zucchini Noodles:
   • Stir the spiralized zucchini noodles into the pot. Simmer for 3-4 minutes until tender but not mushy.
7. Taste & Adjust:
   • Taste and adjust seasoning with more salt, pepper, or herbs if necessary.
8. Serve:
   • Ladle into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!

Nutritional Information (Per Serving):

• Calories: 310 kcal
• Protein: 25g
• Carbohydrates: 8g
• Fat: 22g
• Fiber: 2g
• Net Carbs: 6g

5. Coconut Milk Chicken Soup for Dairy-Free Options

This Coconut Milk Chicken Soup for Dairy-Free Options is a rich, creamy, and flavorful twist on the classic comfort food. With the smoothness of coconut milk and all the hearty flavors you love, it’s perfect for anyone with lactose intolerance, dairy allergies, or those simply seeking a lighter option!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups chicken broth (low-sodium)
• 1 cup full-fat coconut milk
• 1 tsp garlic powder
• 1 tsp dried ginger
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup sliced carrots
• 1/2 cup chopped celery

Instructions:

1. Heat the Base:
   • In a large pot, heat 1 tbsp of olive oil over medium heat. Add the minced garlic (or garlic powder) and dried ginger, and sauté for 1-2 minutes until fragrant.
2. Add Vegetables:
   • Add the sliced carrots and chopped celery to the pot. Stir and let them cook for 2-3 minutes.
3. Pour in Chicken Broth:
   • Add the chicken broth, thyme, parsley, salt, and black pepper to the pot. Bring the mixture to a simmer.
4. Add the Chicken:
   • Stir in the shredded chicken and let it simmer for 3-4 minutes until the chicken is heated through.
5. Add Coconut Milk:
   • Lower the heat to low and pour in the full-fat coconut milk. Stir until the soup is smooth and fully combined. Simmer gently for another 5-7 minutes.
6. Taste & Adjust:
   • Taste the soup and adjust seasoning with more salt or spices if necessary.
7. Serve:
   • Ladle into bowls, garnish with fresh parsley if desired, and enjoy warm.

Nutritional Information (Per Serving):

• Calories: 340 kcal
• Protein: 26g
• Carbohydrates: 7g
• Fat: 24g
• Fiber: 2g
• Net Carbs: 5g

6. Spicy Southwest Chicken Soup

This Spicy Southwest Chicken Soup is a zesty, bold, and comforting option for anyone who loves a bit of heat and Southwestern flavor. Packed with tender chicken, smoky spices, and hearty vegetables, this soup is perfect for cozy nights or meal prep!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups chicken broth (low-sodium)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup black beans (rinsed and drained)
• 1/2 cup corn (frozen or fresh)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional for more heat)
• 1 tbsp olive oil
• 1/2 cup chopped bell peppers (red or green)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions:

1. Sauté Vegetables & Spices:
   • Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped bell peppers and sauté for 3-4 minutes until softened.
   • Add garlic powder, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Stir for 1 minute until fragrant.
2. Add Broth & Tomatoes:
   • Pour in the chicken broth and diced tomatoes. Stir to combine.
3. Add Chicken & Beans:
   • Stir in the shredded chicken, black beans, and corn. Bring the soup to a gentle simmer.
4. Simmer:
   • Let the soup simmer for 8-10 minutes, allowing the flavors to blend together and the ingredients to heat through.
5. Taste & Adjust:
   • Taste the soup and add more salt, pepper, or chili powder if desired.
6. Serve:
   • Ladle into bowls, garnish with fresh cilantro or a squeeze of lime, and serve warm!

Nutritional Information (Per Serving):

• Calories: 350 kcal
• Protein: 28g
• Carbohydrates: 22g
• Fat: 12g
• Fiber: 6g
• Net Carbs: 16g

7. Lemon & Dill Low Carb Cream of Chicken Soup

This Lemon & Dill Low Carb Cream of Chicken Soup is a refreshing and light twist on the classic comfort food. The zesty flavors of fresh lemon and aromatic dill combine perfectly with tender chicken in this creamy, low-carb recipe. It’s comforting yet light enough for any season!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1/2 cup cream cheese
• 1 tsp dried dill (or fresh if available)
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions:

1. Heat the Base:
   • In a large pot, heat over medium heat. Add the garlic powder and sauté for 1 minute until fragrant.
2. Add Chicken Broth & Seasonings:
   • Pour in the chicken broth and stir in dried dill, lemon zest, lemon juice, salt, and black pepper. Bring to a simmer.
3. Incorporate Chicken:
   • Add the shredded chicken and stir until heated through.
4. Add Dairy:
   • Lower the heat and mix in the cream cheese and heavy cream. Stir until smooth and fully combined.
5. Simmer:
   • Allow the soup to simmer for another 5-7 minutes until slightly thickened.
6. Taste & Adjust:
   • Taste the soup and add more salt, pepper, or lemon juice if needed.
7. Serve:
   • Ladle into bowls and garnish with fresh dill or a squeeze of fresh lemon if desired.

Nutritional Information (Per Serving):

• Calories: 340 kcal
• Protein: 26g
• Carbohydrates: 6g
• Fat: 28g
• Fiber: 1g
• Net Carbs: 5g

8. Chicken & Broccoli Creamy Soup

This Chicken & Broccoli Creamy Soup is a perfect low-carb comfort food packed with tender chicken, nutrient-rich broccoli, and creamy goodness. This cozy, easy-to-make soup combines all the flavors you crave without the unnecessary carbs—great for meal prep, dinner, or a satisfying lunch!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup broccoli florets (chopped into bite-sized pieces)
• 1/2 cup cream cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Prepare the Base:
   • In a large pot, heat 1 tbsp olive oil over medium heat. Add garlic powder and sauté for 1 minute until fragrant.
2. Add Chicken Broth & Seasonings:
   • Pour in the chicken broth and stir in dried thyme, salt, and black pepper. Bring to a simmer.
3. Add Chicken & Broccoli:
   • Stir in the shredded chicken and chopped broccoli. Let the mixture simmer for 5-7 minutes until the broccoli is tender.
4. Incorporate Dairy:
   • Reduce heat to low, and stir in cream cheese and heavy cream until smooth and fully combined. Allow it to heat through.
5. Taste & Adjust:
   • Taste the soup and adjust seasonings with extra salt or pepper if necessary.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or a drizzle of olive oil if desired.

Nutritional Information (Per Serving):

• Calories: 350 kcal
• Protein: 28g
• Carbohydrates: 8g
• Fat: 22g
• Fiber: 3g
• Net Carbs: 5g

9. Mushroom & Cream Chicken Low Carb Soup

This Mushroom & Cream Chicken Low Carb Soup is a savory, comforting, and creamy option that combines tender chicken, earthy mushrooms, and a rich, velvety broth. It’s perfect for anyone following a low-carb lifestyle but still craving a hearty and satisfying soup!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 cup sliced mushrooms (button, cremini, or your choice)
• 1/2 cup cream cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Sauté Mushrooms:
   • In a large pot, heat 1 tbsp olive oil over medium heat. Add the sliced mushrooms and cook until browned and tender (about 5-6 minutes).
2. Add Garlic Powder & Broth:
   • Stir in garlic powder, then pour in the chicken broth. Add the dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer.
3. Add Chicken:
   • Stir in the shredded chicken and allow it to heat through (about 3-4 minutes).
4. Incorporate Dairy:
   • Reduce heat to low and add cream cheese and heavy cream to the pot. Stir until smooth and fully incorporated. Allow the soup to simmer for an additional 5-7 minutes.
5. Taste & Adjust:
   • Taste the soup and adjust the seasoning with more salt or pepper as needed.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or a drizzle of olive oil if desired.

Nutritional Information (Per Serving):

• Calories: 360 kcal
• Protein: 28g
• Carbohydrates: 7g
• Fat: 25g
• Fiber: 2g
• Net Carbs: 5g

10. Chicken & Spinach Soup with a Creamy Base

This Chicken & Spinach Soup with a Creamy Base combines tender chicken, nutrient-rich spinach, and a luscious, velvety creamy broth for the ultimate comforting low-carb meal. This easy, hearty, and wholesome soup is perfect for a cozy lunch or dinner!

Ingredients (Serves 4)

• 2 cups cooked shredded chicken (breast or thigh, boneless)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup fresh spinach (chopped)
• 1/2 cup cream cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Sauté Vegetables:
   • In a large pot, heat 1 tbsp olive oil over medium heat. Add garlic powder and sauté for 1 minute until fragrant.
2. Add Broth & Seasonings:
   • Pour in the chicken broth and add dried oregano, salt, and black pepper. Bring to a gentle simmer.
3. Add Chicken & Spinach:
   • Stir in the shredded chicken and fresh spinach. Let it simmer for 3-4 minutes until the spinach wilts and the chicken is heated through.
4. Incorporate Dairy:
   • Reduce heat to low and add cream cheese and heavy cream. Stir until smooth and fully combined. Allow the soup to simmer for another 5 minutes.
5. Taste & Adjust:
   • Taste the soup and adjust seasonings with more salt or pepper if necessary.
6. Serve:
   • Ladle into bowls and garnish with fresh parsley or a squeeze of fresh lemon for added brightness, if desired.

Nutritional Information (Per Serving):

• Calories: 340 kcal
• Protein: 28g
• Carbohydrates: 6g
• Fat: 22g
• Fiber: 2g
• Net Carbs: 4g

FAQ

Can I make these recipes ahead of time and store them?

Yes! Most of these low-carb cream of chicken soup recipes can be made ahead of time. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months for longer storage.

Can I use dairy substitutes for a dairy-free version?

Absolutely! If you’re lactose intolerant or prefer dairy-free options, you can substitute heavy cream and cream cheese with alternatives like coconut cream, almond milk, or cashew cream.

How can I make these soups less salty?

To reduce the saltiness, use low-sodium broth, limit the amount of added salt, and rely on herbs and spices like garlic powder, thyme, or basil to enhance flavor.

Are these recipes keto-friendly?

Yes! All of the recipes included in this article are low-carb and keto-friendly, with minimal added carbs, focusing on healthy fats, protein, and low-starch ingredients like cauliflower, zucchini, or spinach.