Low Carb Creamy Chicken Soup
A warm and comforting low-carb creamy chicken soup that is simple to make and perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie works) Any cooked chicken can be used
- 4 cups low-sodium chicken broth Homemade or store-bought for best flavor
- 4 oz cream cheese Ensure it’s at room temperature for easier mixing
- 1 cup heavy cream Use at the end to prevent curdling
- 1 tbsp butter For sautéing vegetables
- 1 cup celery, diced Add more or less to taste
- 1 medium onion, diced Sauté until shiny
- 2 cloves garlic, minced Sauté with onions
- 1 medium carrot, diced Optional; adjust carb content accordingly
Instructions
Preparation
- In a large pot, melt butter over medium heat and sauté the onions and garlic until shiny.
- Pour in the chicken broth slowly to avoid splashes.
- Add cream cheese to the broth and beat until fully dissolved.
- Stir in the shredded chicken, diced celery, and any additional spices.
- Finally, add the heavy cream and let the soup simmer gently for about 10 minutes.
Notes
For best results, use high-quality broth. The soup can be stored in airtight containers for up to four days in the fridge or two months in the freezer. Reheat slowly on the stovetop.