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March 4, 2020 · 28 Comments

Keto Cream of Chicken Soup

Basics· Chicken· Egg-Free· Gluten-Free· Keto· Nut-Free· Recipe· Soy-Free

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Keto Cream of Chicken Soup Pinterest Collage

This super easy gluten free Keto Cream of Chicken Soup recipe is perfect for all of your low carb casserole creations! Just a few simple ingredients are all you need.

Who’s excited for ALL the keto casseroles you’re going to make with this absolutely delicious Keto Cream of Chicken Soup?! We believe that we’ve come up with the BEST recipe for this traditionally canned product that tastes AMAZING. Like lick the spoon good. Let’s chat specifics!

What’s in Keto Cream of Chicken Soup?

  • unsalted melted butter
  • xanthan gum
  • chicken bone broth or chicken stock
  • heavy whipping cream
  • poultry seasoning
  • cooked chicken breast (you can use rotisserie chicken or even a clean canned chicken breast)
  • salt and pepper

How to make Keto Cream of Chicken Soup

Are you ready to learn how freaking easy it is to make this cream of chicken soup?…

  1. Place all of the ingredients in a medium cast-iron skillet or Dutch oven. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally until thickened.

ONE STEP, that’s it! How awesome is that?! It’s literally just dump and go and then you have a thick luscious cream of chicken soup that’s going to make your casserole dreams come true.

Keto Cream of Chicken Soup in glass jar

Can I make this dairy free?

Yes, you can. Just swap the heavy cream for coconut cream and refined coconut oil for the butter. As there’s no cream cheese in this recipe it’s a bit easier to make dairy-free.

What about a vegetarian version?

Sure thing, swap out the butter for coconut oil, the chicken broth for vegetable broth, and the heavy cream for coconut cream. Use the mushrooms in place of the chicken.

Can I use this recipe for other recipes like cream of mushroom soup?

YES! Swap out the chicken breast for minced mushrooms and you’re good to go!

How long can you store Keto Cream of Chicken Soup?

You can store the cream of chicken soup in the refrigerator for up to 3 days.

Are there other uses for this Low Carb Keto Cream of Chicken Soup recipe?

We spooned our leftovers over steak, roasted turnips, and even ate it by the spoonful it’s that good!

What is the nutritional information?

As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.

To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.

Keto Cream of Chicken Soup in glass jar

Keto Cream of Chicken Soup in glass jar

Keto Cream of Chicken Soup

This super easy gluten free Keto Cream of Chicken Soup recipe is perfect for all of your low carb casserole creations!
4.27 from 30 votes
Print Rate Pin Recipe
Course: basic
Cuisine: American
Keyword: condensed cream of chicken soup, low carb cream of chicken soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 295kcal

Ingredients

  • 2 tablespoons unsalted butter
  • 2 teaspoons xanthan gum
  • 1 cup chicken bone broth
  • 1 cup heavy whipping cream
  • 2 teaspoons poultry seasoning
  • ½ cup minced cooked chicken breast

Instructions

  • Place all of the ingredients in a medium cast iron skillet or Dutch oven. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally until thickened.

Nutrition

Nutrition Facts
Keto Cream of Chicken Soup
Amount Per Serving
Calories 295 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Cholesterol 111mg37%
Sodium 295mg13%
Potassium 136mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 1076IU22%
Vitamin C 4mg5%
Calcium 55mg6%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Previous Post: « Keto Pork Tenderloin with Garlic Herb Butter
Next Post: Keto Cheesy Hashbrown Casserole »

Reader Interactions

Comments

  1. Jessica Nodsle says

    March 4, 2020 at 3:07 pm

    This is fantastic! This is the one thing I have been missing (I love casseroles). Has anyone tried freezing yet?

    Reply
    • Cast Iron Keto says

      March 7, 2020 at 7:09 pm

      We haven’t tried freezing this but I don’t see why it wouldn’t work!

      Reply
  2. jackie m says

    March 8, 2020 at 5:32 pm

    2 questions: Can I freeze this soup? And do you think it will cook ok in a slow cooker? I know that usually when I add cream to a slow cooker recipe I add it at the end and only cook it until it warms through or it will seperate.

    Reply
    • Cast Iron Keto says

      March 14, 2020 at 2:52 pm

      Yes, you can freeze it! As the recipe only takes 5 or so minutes to make, a slow cooker just isn’t a good option here.

      Reply
  3. Dee says

    March 30, 2020 at 9:39 pm

    This sounds amazing. If I just wanted it to use it as a side soup with a sandwich would I just add some additional bone broth or perhaps some almond milk to thin it a little? Thank you.

    Reply
    • Cast Iron Keto says

      April 1, 2020 at 5:07 pm

      Hi Dee, yes you’ll just need to thin it out a bit – we would go with some chicken bone broth.

      Reply
  4. Megan says

    April 10, 2020 at 3:36 pm

    Would this be equivalent to one can of cream of chicken soup? Looks so good! thanks!

    Reply
    • Cast Iron Keto says

      April 14, 2020 at 4:29 pm

      This recipe yields about 2 cups so about 16 ounces.

      Reply
  5. Crystal says

    April 29, 2020 at 7:04 pm

    This sounds really good but I’m wondering if there’s a replacement for the xanthan gum? Thank you!

    Reply
    • Cast Iron Keto says

      May 8, 2020 at 2:29 pm

      We have not tried it with anything other than xanthan gum. You could try agar agar or if starch isn’t an issue tapioca, arrowroot, or corn starch would probably work.

      Reply
  6. Nori says

    May 4, 2020 at 2:29 am

    Can you omit xanthum gum or use a substitute?

    Reply
    • Cast Iron Keto says

      May 8, 2020 at 2:26 pm

      We have not tried it with anything other than xanthan gum. You could try agar agar or if starch isn’t an issue tapioca, arrowroot, or corn starch would probably work.

      Reply
      • Alaskanmomof2 says

        May 17, 2020 at 2:44 am

        4 stars
        I have to say I was thrilled to find this recipe. Thank you.

        As far as Xantham gum, I was out and not willing to go to the store. I used a flaxseed meal substitute. (1 teaspoon flaxseed meal with 2 teaspoons of water then mixed into the rest of the recipe.) We’ll see what the family thinks.

        Reply
  7. Cynthia Armstrong says

    May 10, 2020 at 5:10 am

    4 stars
    I loved the flavor, just too thick, next time I will cut the xanthan gum in 1/2.

    Reply
  8. Kim says

    May 25, 2020 at 7:16 pm

    Hi just wondering if you can sub chicken broth? Thanks!

    Reply
    • Cast Iron Keto says

      May 26, 2020 at 4:24 pm

      Sure! You can use any broth or stock you have on hand.

      Reply
  9. Christine Angela Gallinger says

    May 27, 2020 at 10:05 pm

    Hi. Do you think coconut flour to thicken the soup would ruin the taste,?

    Reply
    • Cast Iron Keto says

      May 28, 2020 at 1:43 pm

      Yes, coconut flour will not work here.

      Reply
  10. Nat Leblanc says

    June 4, 2020 at 2:42 pm

    To thicken soup can add unflavored beef gelatin but need to mix this with something cold not hot.

    Plus to get broth could pressure cook chicken in said water with chicken coin on and any left over bones to make fresh broth
    ….mmmm

    Reply
  11. Jill says

    August 18, 2020 at 8:02 pm

    5 stars
    Love this recipe. So glad I found a cream soup for all my casseroles.

    Reply
  12. Margaret says

    November 21, 2020 at 12:31 pm

    5 stars
    So grateful for this quick recipe. I much prefer this over the condensed in a can. Thank you

    Reply
  13. Cait says

    February 27, 2021 at 6:52 am

    I was wanting to make keto chicken and noodles but need cream of chicken soup obviously to make it so im super excited to try this however i make my chicken and noodles in the crockpot is this soup going to be ok for that or should i wait to add this towards the end?

    Reply
    • Cast Iron Keto says

      March 2, 2021 at 1:48 pm

      Hi Cait, you can use this soup however you would normally use the canned variety.

      Reply
  14. Michelle says

    August 22, 2021 at 8:30 pm

    2 stars
    I’m sorry but there’s way too much xantham gum in the recipe. It tastes more like slimy chicken jello. I would rather eat the carbs from the can than have it make my entire dish slimy.

    Reply
  15. Holly Robertson says

    September 9, 2021 at 12:58 am

    4 stars
    I LOVED THE RECIPE ,I ADDED ALITTLE MORE BUTTER AND SALT ,JUST FOR TASTE AND I WAS ONE HAPPY CAMPER.

    Reply
  16. Michele says

    November 9, 2021 at 3:01 am

    5 stars
    This was delicious!!! I made the soup yesterday and put it in the refrigerator. Today, I put it in the crockpot with chicken and it all turned out amazing!!! Even my dad who is not doing low carb, loved it!! This recipe is a keeper and will be made a lot!! Thank you, thank you!!

    Reply
  17. Gretta Nashville says

    January 3, 2022 at 11:35 pm

    3 stars
    I’d cut the poultry seasoning in half, as it was too much. I added some garlic and onion powder, since my seasoning didn’t have any. It was very delicious! I did cut the xanthum gum in half and it was still suuuuuper thick! Maybe there are different kinds of xanthum gum?? If I make it again I’ll use 1/4 of what this recipe says.

    Reply
  18. carly says

    May 23, 2022 at 11:43 pm

    this is a very good recipe but this is a CRIMINAL amount of xanthan gum. this came out so slimy in the meal i used it in that it was practically inedible. i would honestly start with a PINCH of xanthan gum and slowly increase pinch by pinch until your desired thickness. a little bit goes a LONG way with xanthan gum. i give all my respect though, tastes like the canned stuff. just way too gelatinous, easily fixable.

    Reply

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