This one-pot keto cream of chicken soup is rich, creamy, and bursting with flavor! Hearty enough to be served as a main course, this satisfying low carb soup is sure to warm you up on a chilly day.
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I always find myself craving comfort foods this time of year.
Summer is great for salads, grilled meats, and other light meals. But as soon as there’s a chill in the air, I need some heartier dishes! Soups, casseroles, anything savory that will fill me up.
This keto cream of chicken soup is the result of those cold-weather cravings.
With delicious flavor from the fatty chicken thighs and bacon, this soup is ultra-satisfying. It’s the kind of rich, creamy soup everyone loves. Plus the celery and crispy bacon add just the right amount of crunch.
There’s a good reason this is the most popular soup recipe on my blog!
How to make keto cream of chicken soup
Everything comes together in one pot, so cook and cleanup are very easy!
Cooking the bacon
- Add the bacon to a large soup pot with 1 tablespoon of butter. Cook over medium heat until it’s nice and crispy.
- Once cooked, remove the bacon and set it aside, but do not discard the bacon grease from the pot. It will help to cook the rest of the ingredients. Plus it adds amazing flavor!
Cooking the mushrooms
- Add 1 tablespoon of butter to the pot.
- Once the butter has melted, add garlic and cook until golden and fragrant.
- Next, add the mushrooms and cook until they are softened.
Adding the remaining ingredients
- Add wine (or water) and cook until the liquid is reduced by half.
- Stir in the coconut milk, heavy cream, and chicken broth.
- Finally, add the celery and chicken, then simmer until the soup is fully heated.
- Remove from heat and split into 4 bowls to serve. Season with salt and pepper to taste, then garnish with parsley and the cooked bacon.
Storing leftovers
This soup will last for at least a week in the fridge, or much longer in the freezer. If sealed in an airtight container, it should keep for at least three months frozen and even longer if vacuum sealed.
How many carbs are in cream of chicken soup
This recipe yields 4 servings of soup. At that size, each serving will have 5.3 grams of carbohydrates and 1.4 grams of fiber.
So total, there will be 3.9 grams of net carbs per serving.
Remember that the exact macros will also depend on the specific brands of ingredients you use. So if you’re tracking, it’s a good idea to use your own macro calculator.
But given the ingredients in this recipe, it should be a very low-carb soup.
Variations
Looking for a few ways to mix it up with this keto creamy chicken soup recipe? Or maybe just hoping to make it without needing to go to the store?
Here are a few popular variations for you:
- Make it paleo: Swap out the heavy whipping cream for more coconut milk. Or, for a thicker soup, you can use a head of cauliflower. Cook until soft, puree in a high speed blender or food processor, then add to the soup.
- Thicken with xanthan gum: Sprinkle in ¼ teaspoon xanthan gum, stirring continuously to avoid clumping.
- Replace the wine: The white cooking wine adds to the flavor, but if you don’t prefer to use it, just replace it with an equal amount of water.
- Add cream cheese: If you’re looking for some cheese flavor and want to thicken the soup a bit, simply use 4 oz. of cream cheese in place of the ½ cup of coconut milk.
Do you have any of your own variations on this recipe? I would love to hear in the comments below!
Keto friendly substitute for cream of chicken soup
Most cream of chicken soup recipes use flour as a thickening agent, making them high-carb.
The popular Campbell’s Soup brand also includes vegetable oil, modified food starch, and cane sugar. None of those ingredients are good for keto, low carb, paleo, or any kind of clean eating.
The good news is that a keto friendly, low carb cream of chicken soup is super easy to make right at home! You can also easily modify the recipe to fit a paleo diet as well.
This whole soup comes together in one pot. It’s so easy to make and perfect for meal prepping. This keto creamy chicken soup makes a rich and tasty weeknight meal.
But if you need a keto substitute for the high carb canned soup, try this homemade condensed cream of soup recipe.
Other low carb soup recipes
Looking for more delicious and satisfying low carb soups? Check out these favorites:
- Keto Mexican Chicken Soup is delicious, hearty, and only requires four ingredients to make. Bonus: it cooks in the crock pot!
- Broccoli Cauliflower Soup is packed with flavor thanks to the sausage and bacon for a comforting, simple-to-make soup.
- Keto Clam Chowder replaces potatoes for a creamy New England style chowder sure to satisfy any seafood lover.
- Keto Hamburger Soup Recipe uses a secret ingredient to bring together this low carb twist on a flavorful classic.
- Low Carb Keto White Chicken Chili is a thick, hearty soup that’s packed with flavor, totally dairy free, and can be made in an Instant Pot or on the stovetop.
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📖 Recipe
Keto Cream of Chicken Soup with Bacon
Video
Ingredients
- 6 slices no sugar bacon
- 2 tablespoons butter
- 2 cloves garlic
- 3.5 ounces shiitake mushrooms sliced
- ⅓ cup white cooking wine or water
- ½ cup coconut milk or almond milk
- ½ cup heavy cream
- 3 cups chicken bone broth
- 4 ribs celery chopped
- 4 pieces deboned skinless chicken thighs cooked and chopped
- salt
- pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Cook bacon in 1 tablespoon butter over medium heat in large soup pot until crispy. Remove bacon from pot and set aside.
- Add 1 tablespoon butter to pot, add garlic and cook until golden. Add mushrooms and cook until they are softened.
- Add wine or water and cook until liquid is reduced by half.
- Stir in coconut milk, heavy cream, and chicken broth. Add celery and chicken. Simmer until heated throughout. Season with salt and pepper to taste. Garnish with parsley and bacon.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: October 26, 2015... Last Updated: December 24, 2019
Melissa
Made this tonight and it was delicious! I used a half cup cream cheese in place of the coconut milk, added 2 teaspoons of Worcestershire sauce and threw everything except the bacon in my slow cooker and cooked on low for 3 hours. Added bacon right at the end and topped with cheddar cheese. Will definitely adding this to my soup rotation!
Nancie
I have made this several times, and it is one of our favorites. I never add the coconut milk, but increase the heavy cream and broth. I also use portobello mushrooms instead of shiitake because they are easier to find at our stores. If we have broccoli in the fridge, I’ll throw that in, too. Great way to use up leftover chicken and vegetables. So yummy!
Linda
Tried this last evening - a cool, rainy night, and this soup really hit the spot. Warm, filling, comforting; everything I want in a soup - and so low in carbs!
Will certainly make this again.
Ivana
One of the best soup recipe ever. I love it and prepare very otten
Lisa
I love comfort food soups and that one looks awesome!
Char
I made this but did not use the wine I used cream cheese instead then at the end put 1/2 cup parmesan cheese to it so good. Thanks for the recipe
Chris
Wow!!! I made a couple of adjustments. Cooked the bacon, then browned raw chicken thighs in the bacon fat. Cooked (extra) garlic, 1 chopped onion and the celery in the bacon/ chicken fat. Later, I used 1/2 cup of cream cheese instead of coconut cream, and tossed the chopped bacon back into the pot.
The flavor of this soup is absolutely ridiculous. I'm a soup dork, but this is insane...
Beverly Williams
I would like to substitute cream cheese, in place of the coconut milk. This would help to thicken the soup, but I am guessing that it might need some additional liquid, Would I use four ounces of cream cheese to substitute for the i/2 cup of coconut milk? I know that the macros would change but I can figure that out.
Lisa MarcAurele
4 ounces of cream cheese is equal to about 1/2 cup volume so it should be fine without additional liquid.
James
Looks great but under cuisine "American". Seriously? Chicken soup American? I think not.
Lisa MarcAurele
Cream of chicken soup is very American.
Jennifer
How long this stay good for?
Lisa MarcAurele
At least a week in the fridge. Much longer if stored in the freezer.
Jen
I just made this soup and it was super yummy. Made it with homemade stock and rotisserie chicken. Yum! My husband is on keto but I am not so I had mine with sourdough bread. Delish! Sorry, I'm sure everyone misses sourdough.
Lisa MarcAurele
Yes we do! I've seen one low carb recipe for sourdough bread but haven't attempted it myself yet. Sounds like a perfect combo!
Ryan
Easy to make. I used a pinot grigio wine as a substitute (because that's what I had on hand) and added green onions and cheese to the garnish. I devoured it. Very good.
Lisa MarcAurele
Any wine works and that sounds like a nice change.
Lisa
Have made this soup several times, husband loves it and he does not do keto. I do add more garlic and white pepper, plus arrowroot to make the broth thick. Just made a batch that is traveling with hubby to take to his aunt. Thank you for the recipe!
Lisa MarcAurele
My pleasure!
Lisa Simpson Myers
I made a few modifications because I wanted to use this recipe as a base for a chicken and dumplings type dish using a low-carb gnocchi recipe to replace the dumplings. It was absolutely delicious and satisfied my craving for chicken and dumplings! Thank you so much for sharing your great recipes!
Paula
Wow!!!! It was amazing. Soooo much flavour and the textures and flavours all complemented the other. I put a tad more garlic in it so will be repelling vampires for a while lol. I was hoping for leftovers for lunch at work, but was so good partner had seconds lol next time 🙂
Lisa
I always add more garlic than called for. It helps keep mosquitos away too.
Morgan
This was delicious! I don’t even feel like I’m eating diet food. I added two cubes of Rapunzel Vegan bouillon cubes instead of salt and pepper. I also added the bacon and parsley to the recipe, not just for garnish. I simmered for two hours and then ate! Amazing!!!
Lisa
Thanks for letting us know how the soup turned out for you! I'm ready to make this one again!
Bread and Honey
I tried this soup for lunch and it tasted well! I have not tried chicken and bacon combo in a recipe. But my friends liked it much!
Lisa
Glad it was a hit!
Lois McNamee
I used and egg mixed with the cream, tempered it then stored it all in to thicken the soup base. I added plenty of salt and pepper and some thyme, delicious. I will be taking it to work with me tonight.
Lisa
Thanks for sharing Lois!