Chicken Cream Cheese Soup
This Creamy Chicken Soup with cream cheese is pure keto comfort in a bowl! Rich, velvety, and low in carbs, this Chicken Soup Recipe is perfect for cozy nights or weekly meal prep. Made with tender chicken, cheddar, and a creamy base of melted cream cheese, it’s a satisfying and flavorful cheese chicken soup that fits right into your keto recipe lineup. Only 4 net carbs per serving and packed with taste—it’s comfort food made keto-friendly!
Ingredients
- 2 pounds boneless skinless chicken breasts
- 16 oz full-fat cream cheese softened
- 1 packet ranch seasoning mix or homemade
- 1 lb cooked bacon chopped
- 4 cups unsalted chicken stock
- 1½ cups shredded cheddar cheese
Instructions
- Load the Slow Cooker: In your 6-quart slow cooker, add: Chicken breasts, Cream cheese (cubed for quicker melting), Ranch seasoning, Bacon, Chicken stock. Mix gently to combine.
- Let It Simmer: Cover and cook on LOW for 6–8 hours, or HIGH for 3–4 hours if you’re short on time.
- Shred the Chicken: Once the chicken is fully cooked (165°F internal temperature), remove and shred using two forks. Return to the slow cooker and stir.
- Add the Cheddar: Stir in shredded cheddar cheese and let it melt completely into the soup. The result? A velvety, cheesy broth that’s pure comfort.
- Serve & Enjoy: Ladle your hot Chicken Cream Cheese Soup into bowls and top with fresh chives, extra bacon, or a sprinkle of cheese. Dig in and enjoy every cozy, creamy bite.
Notes
- Curdled Soup? Don’t add cream cheese to boiling soup! Keep the temp low and stir continuously.
- Overcooked Chicken? Avoid high heat too long—it dries out the meat.
- Separated Cheese? Stir cheddar in off the heat so it melts smoothly, not stringy.