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A steaming bowl of creamy keto chicken soup topped with herbs and served in a rustic bowl, with a spoon resting beside it.

Easy Creamy Keto Chicken Soup: Slow Cooker Comfort Food

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Discover the irresistible comfort of our Easy Creamy Keto Chicken Soup, a slow cooker recipe that combines tender chicken, rich cream cheese, and wholesome vegetables. Perfect for keto dieters and lovers of hearty, low-carb meals, this soup offers silky smoothness and satisfying flavors in every bowl. Simple to prepare, it’s great for cold days and busy weeknights alike, delivering a nourishing and delicious experience without compromising your health goals.

  • Total Time: 6 hours 10 minutes to 8 hours 10 minutes
  • Yield: 4-6 servings

Ingredients

Scale
  • 1.5 lbs (about 700g) boneless, skinless chicken breasts or thighs
  • 4 oz (113g) cream cheese, softened
  • 4 cups chicken broth
  • 1 cup heavy cream or coconut cream for dairy-free options
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium zucchinis, sliced
  • 1 cup spinach or kale, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Optional: shredded cheese or herbs for garnish

Instructions

  1. Chop the onion, mince the garlic, and slice the zucchinis. Rinse and chop the leafy greens. Place the chicken, onion, garlic, zucchinis, dried herbs, salt, and pepper into the slow cooker. Pour the chicken broth over the ingredients, ensuring everything is submerged.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and cooked through.
  3. Remove the chicken, shred it with forks, and return it to the slow cooker. Stir in the softened cream cheese until melted and smooth.
  4. Add the chopped spinach or kale. Continue cooking for an additional 15-20 minutes until the greens are wilted and the soup is creamy.
  5. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with shredded cheese or herbs for extra flavor.

Notes

  • For a dairy-free version, substitute cream cheese and heavy cream with coconut cream or almond milk.
  • Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Reheat in a pot on the stove or microwave, adding a splash of broth or cream if needed to restore creaminess.
  • This soup can be customized with additional vegetables or toppings like crispy bacon bits.
  • Author: Emma Bloomfield
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low / 3-4 hours on high
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Keto, Low-Carb, Gluten-Free

Nutrition

  • Serving Size: 1 bowl (roughly 1.5 cups)
  • Calories: 350 kcal Kcal
  • Sugar: 4g
  • Sodium: 950mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 110mg