I first made this creamy, low-carb soup on a rainy weeknight when I wanted something comforting but simple. The finished bowl is rich from cream cheese and heavy cream, hearty with shredded chicken, and brightened by spinach — all without the carbs of a traditional chowder. It’s the kind of soup that reheats beautifully, comes together fast with leftover or rotisserie chicken, and feels indulgent while still fitting a keto plan. If you’re used to baked cream cheese chicken classics, this soup hits many of the same comforting notes in spoonable form: baked cream cheese chicken.

Why you’ll love this dish

This soup is a go-to when you want comfort without fuss. It’s quick (mostly simmer-and-stir), budget-friendly because it uses pantry basics like broth and cream cheese, and kid-friendly—cream cheese tames strong flavors while spinach sneaks in greens. It’s perfect for weeknight dinners, a light meal prep option, or a simple supper after a long day.

“Velvety, cozy, and so simple—this is the kind of soup you’ll want on repeat.” — a regular at my dinner table

This recipe also pairs well with other cream-cheese based mains if you want a themed menu; for a heartier spread, try the cream cheese chicken chili variation I like for colder nights: cream cheese chicken chili.

How this recipe comes together

Before you start: you’ll simmer broth with dried seasonings, add shredded chicken and spinach until warmed, melt in cream cheese off the heat, then finish with heavy cream. The whole process is about layering temperature and texture: gentle simmering warms the chicken without toughening it, low heat avoids breaking the cream cheese into lumps, and the final warm-but-not-boiling step keeps the cream silky.

Quick overview:

Simmer seasoned chicken broth.
Add shredded chicken and spinach until wilted.
Reduce heat; melt in cream cheese until smooth.
Stir in heavy cream and warm through without boiling.
Season, serve, and garnish.

What you’ll need

2 cups cooked chicken, shredded (rotisserie or poached work great)
4 oz cream cheese, softened
4 cups chicken broth
1 cup heavy cream
1 cup spinach, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste

Notes and substitutions:

Use bone broth for extra flavor and nutrition, or low-sodium broth if you watch salt.
Swap baby kale or Swiss chard for spinach, but add a minute or two earlier so it softens.
For a dairy-free version, try coconut cream and a dairy-free cream cheese substitute (texture will differ).

Directions to follow

Heat the broth: Place a large pot over medium heat and pour in 4 cups of chicken broth. Add the garlic powder and onion powder and bring to a gentle simmer.
Add chicken and greens: Stir in the shredded chicken and chopped spinach. Cook, stirring occasionally, until the spinach wilts and the chicken is heated through, about 2–3 minutes.
Melt in the cream cheese: Reduce the heat to low. Cut the softened cream cheese into chunks and add them to the pot. Stir until the cream cheese melts completely and the soup becomes smooth.
Finish with cream: Pour in the heavy cream and warm the soup through, keeping it below a boil. Taste and adjust seasoning with salt and pepper.
Serve: Ladle into bowls and garnish as desired (see serving ideas below).

Small technique reminders: cut cream cheese into pieces so it melts faster and more evenly. Keep the heat low after adding dairy to avoid separation.

Best ways to enjoy it

Serve this soup steaming-hot with a few simple finishes:

Garnish: chopped chives, crispy bacon bits, shredded Parmesan, or a squeeze of lemon for brightness.
On the side: a green salad, roasted asparagus, or a few keto-friendly crackers.
For dipping: serve with toasted almond flour biscuits or garlic butter sautéed mushrooms.
Make it a meal: top with extra shredded chicken and a spoonful of sour cream for a heartier bowl.

Storage and reheating tips

Refrigerator: Cool the soup within two hours and store in an airtight container for up to 3–4 days.
Freezing: Freeze in meal-sized portions for up to 2–3 months. Leave a little headspace in the container since liquids expand when frozen.
Thaw & reheat: Thaw overnight in the fridge. Reheat gently on low heat, stirring often. Bring to at least 165°F (74°C) before serving to ensure food safety, but avoid boiling to prevent dairy separation.
If the texture looks slightly grainy after freezing, whisk in a splash of fresh cream while reheating to smooth it out.

Helpful cooking tips

Use warm broth: starting with room-temperature or slightly warm broth shortens total cook time and helps the cream cheese incorporate more smoothly.
Shred chicken finely: smaller shreds distribute better through the soup, so every spoonful has protein.
Avoid high heat after dairy: high simmering can cause creams to split. Keep it gentle.
Quick thickening: if you want a thicker soup, stir in 1–2 tablespoons of cream cheese or a small amount of almond-flour slurry (1 tsp almond flour + water) while reheating.
Make it faster: use leftover rotisserie chicken or pre-cooked packaged chicken to reduce prep time.

For another take that uses similar pantry-staple techniques, I sometimes compare notes with baked cream cheese chicken recipes when planning menus: baked cream cheese chicken.

Creative twists

Tex-Mex: add a teaspoon ground cumin, a pinch of chili powder, and top with cilantro and diced avocado.
Cheesy jalapeño: fold in shredded cheddar and sliced pickled jalapeños for a spicy, cheesy version.
Mushroom and herb: sauté sliced mushrooms and a clove of garlic first; finish with thyme or tarragon.
Lighter option: use half-and-half instead of heavy cream and a reduced amount of cream cheese—note: texture will be lighter.
Seafood swap: replace chicken with cooked shrimp for a low-carb seafood chowder feel.

Common questions

Q: Can I use raw chicken?
A: Yes—if using raw chicken breasts or thighs, poach them gently in the 4 cups of broth until cooked through (internal temp 165°F), then shred and proceed. You may need to increase simmering time by 8–12 minutes.

Q: Will the cream cheese curdle?
A: Not if you keep the heat low. Soften the cream cheese first and add it off high heat. After adding the heavy cream, warm gently and avoid boiling.

Q: Is this soup keto-friendly?
A: Yes. The recipe is low in carbs because it doesn’t use wheat thickeners or starchy vegetables. The fats come from cream cheese and heavy cream, which are keto staples.

Q: Can I make this in a slow cooker or Instant Pot?
A: Slow cooker: add broth, seasonings, raw or cooked chicken, and spinach late in the cook. Add cream cheese in the last 30 minutes on low. Instant Pot: cook on high pressure only if using raw chicken (6–8 minutes), quick-release, shred, then add dairy and warm on sauté low.

Q: How can I stretch this into more servings?
A: Add extra shredded chicken and more chopped greens, or stir in extra heavy cream and a few more ounces of cream cheese—but watch the calorie density. For volume without carbs, add extra spinach or zucchini ribbons (lightly sautéed).

Conclusion

This Creamy Keto Chicken Cream Cheese Soup is a fast, satisfying low-carb option that’s easy to customize and stores well for lunches or weeknight dinners. For another stove-top take on the same flavors, check out this similar quick recipe: Keto Chicken Cream Cheese Soup – Easy Stove Top Soup. If you want extra tips on low-carb creamy chicken soups and gluten-free swaps, this guide is a helpful companion: Low Carb Creamy Chicken Soup (Keto, Gluten Free) – Sugar-Free ….