This homemade cream of chicken soup has all the rich and velvety creaminess of its canned counterpart without the carbs and extra sodium!
All the right ingredients come together to make an unforgettable soup. Cream cheese, whipping cream, broth, and of course tender morsels of chicken are what make this soup so delicious and so comforting.
This is the perfect soup for when the nights are cold and the days are long!
A Creamy, Low Carb Delight!
- Cream of chicken soup is a one-pot meal that’s healthy & ready in no time to add to any recipe that calls for canned soup.
- Simple steps with minimal cleanup!
- Healthy & filling this cream of chicken soup recipe is an easy, light lunch or quick dinner served with a simple tomato salad.
- Double up this multi-purpose recipe as it freezes beautifully! Use some as a base for hearty stews or a base for casseroles like baked cracked chicken.
Ingredients and Variations
Chicken – Rotisserie chicken should be at the top of every low-carb shopping list because it’s pre-cooked and so versatile! Leftover or fresh-cooked chicken breasts can be chopped up and used. Be sure the pieces are bite-sized so a little bit gets in every spoonful!
Cream Cheese – Full-fat dairy products are best for low-carb diets since they carry flavor and keep you feeling fuller longer. Heavy whipping cream can be switched out for half-and-half or even whole milk, but the soup won’t be as thick and creamy.
Broth – Low sodium broth is preferred, but if you have homemade poultry broth, the flavor (and protein levels) are mega-enhanced!
Seasonings – Thyme has a light, herbaceous fragrance that doesn’t compete with the other flavors in cream of chicken soup. A pinch of nutmeg added to the end of cooking gives cream-based soups a little more depth of flavor but is not required.
Variations – Low-carb veggies like sliced zucchini noodles, sliced mushrooms, celery, or spinach will add more texture, nutrients, and a pop of color to creamy chicken soup.
How To Make Cream Of Chicken Soup
- Sauté the onion and garlic in butter (or ghee). Add thyme and cook until fragrant (as per the recipe below).
- Stir in cream cheese until smooth and then add broth and cream. Whisk until smooth. Season with salt, pepper, and optional nutmeg.
- Whisk ½ cup of soup and xanthan gum in a small bowl until smooth. Stir back into the soup. Add chicken to the soup and simmer until the chicken is heated through. Garnish with a dollop of sour cream and a sprig of fresh thyme, if desired.
Tips For Creamy Soups
- Cut the cream cheese into small cubes and then let it come to room temperature for faster and easier blending.
- Slowly add the cream in Step 3 to prevent curdling and be sure to not let the soup come to a boil as it will separate or become grainy.
Serving And Storage Solutions
Keep leftover cream of chicken soup in a covered container in the fridge for up to 3 days. Whisk in a little milk to loosen the soup before reheating leftovers on the stovetop or microwave. Freeze individual portions in zippered bags for up to one month. Thaw and use soup for a quick and healthy lunch, add to a chicken cordon bleu casserole or add cauliflower rice to make a creamy chicken and rice soup.
Have you tried this Homemade Cream of Chicken Soup Recipe? Leave a comment and rating below!
Homemade Cream of Chicken Soup
- 4 tablespoons butter or ghee
- ½ cup diced yellow onion
- 2 cloves garlic minced
- ½ teaspoon dried thyme leaves
- 4 ounces cream cheese cut into small cubes, softened
- 4 cups low sodium chicken broth
- 1 cup heavy whipping cream
- ⅛ teaspoon nutmeg optional
- salt and pepper to taste
- ½ teaspoon xanthan gum
- 3 cups shredded chicken pre-cooked
- In a large pot, saute onion and garlic in butter until softened. Add thyme and cook until fragrant, about 1 minute more.
- Stir in cream cheese until it starts to soften and melt.
- Pour in broth and whipping cream. Whisk until smooth. Simmer for 10-15 minutes or until the soup is heated through and slightly thickened. Season with salt, pepper, and nutmeg (if desired).
- In a small bowl, combine the xanthan gum with ½ cup of the soup. Whisk the mixture until it thickens and there are no lumps remaining. Then, stir this mixture into the pot of soup.
- Add shredded chicken to the pot and mix it in. Allow the soup to simmer on low heat until the chicken is heated through.
- Use rotisserie chicken to save time, with or without skin.
- Any pre-cooked leftover chicken or frozen chicken strips cut into pieces also works.
- For a non-dairy version, omit the heavy whipping cream and cream cheese and replace with 1 cup of almond or a can of full-fat coconut milk. Whisk in 2 tablespoons of almond flour into either milk before adding to the soup to make it a bit more creamy. Switch out the butter for olive oil or bacon grease.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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