This keto cream of chicken soup recipe is a warm, comforting, hearty, low-carb dish that can be cooked in under 10 minutes in a pressure cooker.
Part of our keto chicken recipe collection, this cream of chicken soup can be made in a slow cooker, instant pot, or pressure cooker for tender meat, but you could also use the stovetop (see instructions below). It’s a very versatile recipe.
This chicken soup is an excellent source of electrolytes, fats from cream, and minerals while remaining low-carb.
Ingredients
All ingredients required for this cream of chicken soup can be found at your local grocery store.
- 3 ounces of Butter
- 1 small Onion, diced
- 3 ounces (2 sticks) of Celery, diced
- 1 pound of Chicken Breast, cut in half lengthways
- ½ teaspoon of Salt
- ½ teaspoon White Pepper, ground
- 3 cups of Chicken Stock
- 1 ½ cups of Heavy Cream
- ½ teaspoon of Xanthan Gum
- 1 tablespoon of Chives, finely chopped
How To Make Keto Cream Of Chicken Soup – Instant Pot & Pressure Cooker Instructions
- Place your pressure cooker over high heat (saute for instant pot).
- Add the butter, onion, and celery and saute until the onion turns translucent.
- Add the chicken, salt, pepper, and chicken stock and stir well.
- Place the lid on the cooker, pressurize, and reduce the heat to low. Cook for 1 hour (25 minutes at high pressure for instant pot).
- Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
- Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
- Place the pot over low heat and add the cream.
- Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure no lumps.
- Remove from the heat and serve topped with the chives.
Slow Cooker & Stovetop Instructions
If you don’t have a pressure cooker, you can use a slow cooker. Using the same method, cook the keto chicken soup recipe on high for 4 hours in the slow cooker.
You can also use a pot with the lid on the stovetop over low heat. Simmer for 1.5 – 2 hours, occasionally stirring (every 15 minutes).
Keto Cream Of Chicken Soup
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Ingredients
- 3 ounces butter
- 1 small onion diced
- 3 ounces celery diced
- 1 lb chicken breast cut in half lengthways
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken stock
- 1 1/2 cups heavy cream
- 1/2 teaspoon xanthan gum
- 1 tablespoon chives finely chopped
Instructions
- Place your pressure cooker over high heat.
- Add the butter, onion and celery and saute until the onion turns translucent.3 ounces butter, 1 small onion, 3 ounces celery
- Add the chicken, salt, pepper and chicken stock and stir well.1 lb chicken breast, 1/2 teaspoon salt, 1/2 teaspoon pepper, 3 cups chicken stock
- Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
- Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
- Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
- Place the pot over low heat and add the cream.1 1/2 cups heavy cream
- Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.1/2 teaspoon xanthan gum
- Remove from the heat and serve topped with the chives.1 tablespoon chives
Notes
Nutrition
How To Store Cream Of Chicken Soup
Store cream of chicken soup in the refrigerator for one week or freeze it for up to three months.
This keto cream of chicken soup recipe makes five servings. The total amount of chicken soup yielded is 1.5kg/3.3lb, approximately 300g/10.5oz per serving.
If you love our Keto cream of chicken soup recipe, try these;
- Greek Chicken & Cauliflower Soup
- Keto Chicken Noodle Soup
- Creamy Cauliflower Soup
- Roasted Broccoli and Cheddar Soup
Adjust the servings above to make a larger batch of this keto chicken soup recipe.
Very easy meal to make. I was short on time and used a rotisserie chicken pulling meat off of the bones and added other ingredients that were listed in recipe. Mmmm!!
Hi Nick, glad you liked it and we might try your hack one day when we’re strapped for time. Thank you!
Easy, tasty, satisfying. I omitted the xantham gum and it was still plenty thick. Will definitely make again.
So glad you enjoy it Kimber.
Great recipe, will definitely make this again. I did add additional veggies to it, cauliflower, zucchini and peas. Felt like I was eating a pot pie. Husband really enjoyed as well. Thanks!
Hey Anne,
So glad you and hubby enjoyed it, love the veggies idea will try it next time.
can this be portioned and frozen?
It sure can, Ross!
Awesome soup! I make it often. Thank you!!
I know this is a funny question, but i like my cream of chicken soup without the chicken meat, so how long would
I cook it for? Thank you.
Hi Patricia,
I would probably still stick with the time on the recipe, as this will ensure that the veggies have cooked down also so you don’t have a chunky soup.
The whole family loved this! I added a little sage. I believe you could easily add (non-keto) peas and carrots, or keto-friendly veggies too, and make a pot pie out of this. Absolutely amazing recipe. I’ve already been asked for the recipe.
Thank you for your kind words, Janet! I’m so glad your family loved it, and you’re right, I think with a few veggies and maybe a little more xanthan gum, it would make a delicious pot pie.
Does this recipe work without Xanthum gum?
It does work, but your soup will be very thin.
I make mine with chopped kale and/or spinach(even chopped zucchini) sautéed with the onion and celery.
Add bacon bits and a little grated cheddar with chives.
Three ounces of butter or three tablespoons? I’m not used to seeing butter measured in ounces. Thank you!
Hi Karen,
3 ounces is about 6 tablespoons.
My husband just made this with rotisserie chicken and it is out of this world!!
Making this today…..has anyone ever added riced cauliflower at the end….to make like a chicken and “rice” soup? Smells delish already!
Can you do this just on the stove? If so what would be different?
Hi Elizabeth,
The stovetop directions are included above 🙂
I made this soup today was very impressed will definitely make it again
I love this recipe so much! I’ve been looking for a good Campbell’s sub and I loved the taste of this, but I was also looking for something I could use in casseroles and other stuff like the can (but without the extra salt and additives), so what I ended up doing is cooking the recipe exactly the same, but at the end I blended it in batches with my ninja, then blended it again further with the super shake/bullet attachment until it was completely pureed and smooth and it’s AMAZING!!! I use it for anything I’d use the canned stuff for! Thanks for this delicious recipe!
What a great idea Solora!
Making it for the second time tonight. It’s absolutely delicious. I use the new Swansons “crafted” roasted chicken broth and extra chives.
Far and away….the best recipe ever!
Thank you Megan!
Can I use arabic gum instead of xantham gum or can I not use it at all?
Hi Kan,
I have never used arabic gum before so I can’t be sure what effect it will have. I’d love to know how it turns out if you try it.
hi just made this and is so yummy can i freeze it
You sure can Margaret! I’m so glad that you enjoyed it.
Absolutely delicious! I make it just about every week! My family loves it! Thank you!
Hi Rebecca,
I’m so glad your family enjoys it! Thank you for your kind words 🙂
This recipe is so delicious. No noodles, dumplings or rice. If was so good and very filling. I could eat it again and again. Will definitely make again.
Glad you enjoyed it, Mary. Thanks for stopping by!
This soup is amazing. Definitely a keeper.