Creamy Keto Chicken Soup

This creamy keto chicken soup delivers cozy, spoon-coating comfort with none of the carb-heavy fillers found in traditional cream soups. Tender shredded chicken, puréed cauliflower, and rich heavy cream are simmered in savory chicken broth with garlic, thyme, and parsley for deep, satisfying flavor. It is simple to make, perfect for meal prep, and keeps carbs low while offering a nourishing, filling bowl of keto-friendly comfort food.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword cauliflower soup, creamy keto soup, gluten free, keto chicken soup, low carb soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 320kcal

Equipment

Large Pot or Dutch Oven
Cutting board
Chef's knife
measuring cups and spoons
immersion blender or countertop blender
ladle

Ingredients

For the creamy keto chicken soup

2 tablespoons unsalted butter
1 tablespoon olive oil extra-virgin if possible
1 cup yellow onion finely chopped, about 1/2 medium onion
3 cloves garlic minced
4 cups cauliflower florets fresh or frozen, loosely packed
6 cups chicken broth low sodium
1 cup heavy whipping cream
3 cups cooked shredded chicken rotisserie or leftover chicken, skin removed
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon fine sea salt plus more to taste
1/2 teaspoon black pepper freshly ground, plus more to taste
1/4 teaspoon garlic powder optional, for extra garlic flavor

For finishing and garnish

1/4 cup fresh parsley chopped, plus extra for serving
2 tablespoons grated Parmesan cheese optional, for serving

Instructions

Heat the butter and olive oil in a large pot or Dutch oven over medium heat until the butter is melted and foamy.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
Add the cauliflower florets, chicken broth, dried thyme, salt, black pepper, and garlic powder if using, then stir to combine everything well.
Bring the mixture to a gentle boil over medium high heat, then reduce the heat to medium low, cover, and simmer until the cauliflower is very tender, about 12 to 15 minutes.
Remove the pot from the heat and use an immersion blender to carefully purée the soup until completely smooth and velvety, or blend in batches in a countertop blender and return the purée to the pot.
Return the pot to low heat, stir in the heavy cream until fully incorporated, and let the soup warm gently without boiling so the cream stays silky.
Add the shredded chicken and chopped parsley to the pot, stir well, and simmer on low for 3 to 5 minutes until the chicken is heated through and the flavors have melded.
Taste the soup and adjust with additional salt and pepper as needed, thinning with a splash of broth if you prefer a looser consistency.
Ladle the creamy chicken soup into bowls and garnish with extra parsley and grated Parmesan cheese if desired before serving.

Notes

For the best texture, simmer the cauliflower until very soft before blending so the soup turns out silky and thick without any graininess. If using a countertop blender, work in batches and vent the lid slightly to allow steam to escape, covering with a towel for safety. This soup thickens as it cools, so feel free to whisk in a little extra warm broth when reheating leftovers. Store cooled soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months, leaving headspace in the container for expansion.

Nutrition