Diabetes Cure

Low-Carb Creamy Chicken Soup (Keto, Gluten Free)

This content originally appeared on Sugar-Free Mom. Republished with permission.

This Creamy Chicken soup is a low carb bowl of comfort waiting for you! It’s keto, gluten-free and easy to make! 

Creamy Chicken Soup

I’m such a fan of this soup. It’s creamy and rich and so nourishing. It comes together in only a very short time yet is impressive enough to serve as a dinner party starter. By including generous amounts of shredded poached chicken, this soup is such a satisfying meal and is perfect on a chilly day. Try placing it in a thermos for a hot lunch.

I like to garnish mine with crispy fried prosciutto, but that isn’t a necessity. It’s delicious all on its own!

It might be that it’s the winter season where I live or just the fact that I love soups, whatever it is, you’re going to want to make this deliciousness! Top with crispy bacon or prosciutto and you’ll be licking the bowl. Even kids will love this creamy bowl!


Low-Carb Creamy Chicken Thyme Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 283kcal


  • 1 pound chicken breast or 500 grams
  • 4.25 cups chicken broth
  • 3.5 oz cream cheese
  • .5 cup heavy cream
  • 1 oz ghee or butter
  • 1 clove garlic minced
  • 1 tbsp fresh thyme
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste


  • Place the chicken breasts in a saucepan and just cover with water. Bring the water to a boil and then reduce to a simmer and cook gently for 15 minutes. Don’t cook this chicken for too long or it will be tough and stringy. Remember that it will cook further in the soup.
  • Melt the ghee in another saucepan and add the minced garlic. Sauté until cooked.
  • Add the chicken broth, cream cheese, cream, and thyme and cook over medium heat until just simmering
  • Shred the chicken breasts and put half aside.
  • Place the other half of the chicken in the broth mixture, season to taste and pour it all into a blender.
  • Blend until smooth and creamy and then return to saucepan.
  • Add the reserved shredded chicken and heat through. Serve with a drizzle of olive oil, a scattering of thyme and the optional crispy prosciutto.
  • Store in a covered container, in the refrigerator for up to five days.


Sodium: 757mg | Calcium: 48mg | Vitamin C: 14.6mg | Vitamin A: 590IU | Potassium: 457mg | Cholesterol: 105mg | Calories: 283kcal | Saturated Fat: 11g | Fat: 22g | Protein: 18g | Carbohydrates: 2g | Iron: 0.9mg

Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.

Low-Carb Creamy Chicken Soup Recipe

Diabetes Daily