Description
A comforting and flavorful keto-friendly soup made with tender chicken, creamy cheese, and savory herbs. An easy, low-carb meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped (optional)
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 8 ounces cream cheese, softened and cut into cubes
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional additions: a pinch of red pepper flakes, a squeeze of lemon juice
Instructions
- 1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots (if using). Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- 2. Stir in the minced garlic and cook for another minute until fragrant. Add the bite-sized chicken pieces to the pot. Season the chicken generously with salt and pepper. Cook, stirring, until the chicken is lightly browned on all sides.
- 3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- 4. Remove the pot from the heat. Add the softened cream cheese cubes to the hot broth. Whisk gently until the cream cheese is fully melted and incorporated, creating a smooth, creamy base.
- 5. Stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper as needed. If the soup feels too thick, you can add a splash more chicken broth, or a little more heavy cream, to reach your desired consistency.
- 6. Ladle the hot soup into bowls. Garnish with fresh chopped parsley. For a touch of brightness, a tiny squeeze of lemon juice can be added just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, avoiding boiling to prevent separation. Leftovers can be used as a base for other dishes, a creamy chicken salad, or a warm dip.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 30g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g