Slow Cooker Keto Chicken Cream Cheese Soup

If you ask me, creamy soups are one of life’s perfect comfort foods.

This rich keto-friendly chicken soup is exactly what you need when you’re craving something warm and filling without the carbs. Tender chunks of chicken swim in a velvety cream cheese broth that’s both satisfying and simple.

I love how the cream cheese melts into the broth, creating a smooth base that’s made even better with some basic herbs and vegetables. It’s the kind of soup that makes you feel cozy from the inside out.

It’s a filling meal that keeps you on track with your low-carb goals while still delivering all the comfort you’d expect from a bowl of homemade soup.

What Kind of Cream Cheese Should I Use?

For this soup, regular full-fat block cream cheese is your best bet – it melts smoothly and gives the soup that rich, creamy texture we’re after.

While low-fat cream cheese might seem like a good option, it can sometimes get grainy when heated and won’t give you that silky-smooth consistency.

Make sure your cream cheese is softened to room temperature before adding it to the soup, which helps it blend in without forming lumps.

If you’re in a hurry, you can cut the cream cheese into smaller cubes to help it soften and melt more quickly, but avoid using whipped cream cheese or cream cheese spread as they contain additional ingredients that might affect the soup’s texture.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions that work well in this keto soup:

• Chicken breasts: You can easily swap chicken breasts for chicken thighs – they actually add more flavor and stay juicier. Turkey breast works too if that’s what you have on hand.
• Cream cheese: This is a key ingredient for the creamy texture, but if needed, you can use mascarpone cheese. Just avoid low-fat versions as they won’t give you the same rich consistency.
• Ranch seasoning: If you don’t have the packet, mix 1 tablespoon each of dried parsley and dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon each of salt and pepper.
• Bacon: Turkey bacon works as a lighter option, or you could use diced ham. If skipping the meat altogether, add 1 teaspoon of smoked paprika for that smoky flavor.
• Cheddar cheese: Feel free to use Monterey Jack, Colby, or a Mexican cheese blend. Just make sure it’s full-fat to keep the soup keto-friendly.
• Chicken stock: Bone broth makes a great substitute and adds extra nutrients. In a pinch, you can use chicken bouillon cubes dissolved in water (follow package instructions for ratio).

Watch Out for These Mistakes While Cooking

The biggest challenge when making cream cheese-based soups is preventing the cheese from curdling or becoming grainy – always add cream cheese in small chunks while the soup is at a gentle simmer, never at a rolling boil, and stir constantly until completely melted.

Another common mistake is cooking the chicken breasts too quickly or at too high a temperature, which can make them tough and chewy – instead, let them simmer gently in the broth until they reach 165°F, then shred them while they’re still warm for the best texture.

When adding the cheddar cheese, remove the pot from heat first and stir it in gradually to prevent the cheese from becoming stringy or separating from the broth.

For the best flavor development, don’t rush the cooking process – let the soup simmer on low for at least 20-30 minutes after all ingredients are combined, stirring occasionally to prevent any sticking to the bottom of the pot.

What to Serve With Keto Chicken Cream Cheese Soup?

Since this soup is already rich and filling, I like to pair it with some simple low-carb sides that won’t weigh you down.

A fresh side salad with crisp romaine, cucumber, and a light olive oil dressing makes the perfect partner to balance out the creamy soup.

If you’re looking for something warm on the side, try some roasted vegetables like Brussels sprouts or cauliflower – they’re keto-friendly and add nice texture to your meal.

You can also sprinkle some extra bacon bits, fresh chives, or a handful of pork rinds on top of your soup for added crunch and flavor.

Storage Instructions

Keep Fresh: This creamy chicken soup stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything melds together! Just give it a good stir before serving since the cream cheese might separate a bit.

Freeze: Want to save some for later? Let the soup cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Pro tip: freeze it in individual portions for easy lunch prep!

Reheat: To warm up your soup, heat it slowly on the stovetop over medium-low heat, stirring occasionally. If using the microwave, heat in 1-minute intervals at 50% power, stirring between each interval. If the soup seems a bit separated, just give it a good whisk or stir while reheating and it’ll come back together nicely.

 

How to Know When the Chicken Cream Cheese Soup is Done

The soup is ready when the cream cheese has completely melted into the broth and the chicken shreds easily with a fork – this typically takes about 4-6 hours on low in a slow cooker or 20-25 minutes of simmering on the stovetop.

You’ll know it’s perfect when the soup has a smooth, creamy consistency without any chunks of cream cheese remaining, and the chicken is tender enough to pull apart effortlessly. If you’re unsure, take a spoon and run it through the soup – it should have a uniform, creamy texture and coat the back of the spoon nicely.

Give it a quick taste test to make sure the chicken is fully cooked with no pink spots remaining.

Low Carb Keto Chicken Cream Cheese Soup FAQ

Why is my soup looking grainy or curdled?

This can happen if you add the cream cheese when the soup is too hot or if you add it too quickly.

I always recommend cutting the cream cheese into smaller chunks and letting it come to room temperature first. Then, add it gradually while whisking constantly over medium-low heat. This helps it melt smoothly and blend perfectly into the soup.

How thick should this soup be?

The soup should be creamy and rich, but still easily spoonable – similar to a chowder consistency.

If you find your soup is thicker than you’d like, you can thin it out by adding more chicken stock, about ¼ cup at a time. Just remember that the soup will continue to thicken slightly as it cools.

Do I need to cook the chicken before adding it to the soup?

Yes, I always cook the chicken before adding it to the soup. I usually cut the chicken into bite-sized pieces and cook them in a pan until they’re no longer pink in the middle.

This ensures the chicken is fully cooked and helps keep the soup’s texture smooth and consistent.

Preparation Time	10-15 minutes
Cooking Time	360-480 minutes
Total Time	370-495 minutes
Level of Difficulty	Easy
Servings	6
Equipment	Slow cooker

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 250-270 g
• Fat: 230-250 g
• Carbohydrates: 20-30 g

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 16 ounces cream cheese (two 8-ounce packages)
• 1 packet ranch dressing seasoning mix (1-ounce)
• 1 pound bacon, cooked and chopped
• 4 cups chicken stock, unsalted
• 1½ cups cheddar cheese, shredded

Step 1: Add Ingredients to the Slow Cooker

• 2 pounds boneless, skinless chicken breasts
• 16 ounces cream cheese (two 8-ounce packages)
• 1 packet ranch dressing seasoning mix (1-ounce)
• 1 pound bacon, cooked and chopped
• 4 cups chicken stock, unsalted

Begin by placing the chicken, cream cheese, ranch dressing mix, bacon, and chicken broth into a 6-quart slow cooker.

Make sure the ingredients are evenly distributed within the slow cooker to ensure even cooking.

Step 2: Cook on Low Heat

Cover the slow cooker and set it to cook on LOW for 6 to 8 hours.

This slow cooking process will allow the flavors to meld together and the chicken to become tender and juicy.

Step 3: Shred the Chicken

After the designated cooking time, carefully remove the chicken from the slow cooker.

Use two forks to shred the chicken to your preferred texture.

Once shredded, return the chicken to the slow cooker and stir to combine with the creamy broth.

Step 4: Add Cheddar Cheese and Finish

• 1½ cups cheddar cheese, shredded

Stir in the cheddar cheese into the slow cooker.

Continue to cook until the cheese is fully melted and incorporated into the soup, creating a creamy and savory dish.

Step 5: Serve and Enjoy

Once the cheddar cheese is melted to your satisfaction, the dish is ready to serve.

Enjoy your creamy, flavor-packed chicken soup straight from the slow cooker, perfect for a comforting meal anytime.