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.
