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Creamy keto chicken cream cheese soup in a bowl, garnished with herbs

Creamy Keto Chicken Cream Cheese Soup

A comforting and low-carb soup made with cream cheese, heavy cream, shredded chicken, and spinach, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie or poached chicken
  • 4 oz cream cheese, softened
  • 4 cups chicken broth Use bone broth for extra flavor
  • 1 cup heavy cream
  • 1 cup spinach, chopped Can substitute baby kale or Swiss chard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. Pour in the heavy cream and warm the soup through, keeping it below a boil. Taste and adjust seasoning with salt and pepper.
  5. Ladle into bowls and garnish as desired.

Notes

Use warm broth to shorten total cook time. Shred chicken finely for better distribution in the soup. Avoid high heat after adding dairy to prevent separation. For thicker soup, stir in 1–2 tablespoons of cream cheese while reheating.