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?…
- 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.
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
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.
This is fantastic! This is the one thing I have been missing (I love casseroles). Has anyone tried freezing yet?
We haven’t tried freezing this but I don’t see why it wouldn’t work!
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.
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.
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.
Hi Dee, yes you’ll just need to thin it out a bit – we would go with some chicken bone broth.
Would this be equivalent to one can of cream of chicken soup? Looks so good! thanks!
This recipe yields about 2 cups so about 16 ounces.
This sounds really good but I’m wondering if there’s a replacement for the xanthan gum? Thank you!
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.
Can you omit xanthum gum or use a substitute?
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.
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.
I loved the flavor, just too thick, next time I will cut the xanthan gum in 1/2.
Hi just wondering if you can sub chicken broth? Thanks!
Sure! You can use any broth or stock you have on hand.
Hi. Do you think coconut flour to thicken the soup would ruin the taste,?
Yes, coconut flour will not work here.
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
Love this recipe. So glad I found a cream soup for all my casseroles.
So grateful for this quick recipe. I much prefer this over the condensed in a can. Thank you
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?
Hi Cait, you can use this soup however you would normally use the canned variety.
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.
I LOVED THE RECIPE ,I ADDED ALITTLE MORE BUTTER AND SALT ,JUST FOR TASTE AND I WAS ONE HAPPY CAMPER.
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!!
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.
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.