Ultimate Keto Chicken Soup: Comfort in a Bowl Without the Carbs 🍲

Ever had one of those days when nothing but a steaming bowl of chicken soup will fix what ails you? Yeah, me too—like, all the time. But traditional chicken soup recipes often pack in those pesky carbs with noodles and potatoes. Not this bad boy! I literally “pulled this recipe out of my butt one day” (as I eloquently mentioned in the video), and it’s become a household favorite that combines all the comfort of classic chicken soup with the perfect keto macros.

This creamy chicken thigh soup is ridiculously satisfying, loaded with healthy fats, and actually super simple to make. Trust me, even if you’re new to keto cooking, you can nail this one. My family devours it every time, and I bet yours will too!

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This recipe is suitable for: keto, low-carb, gluten-free, and sugar-free eating plans. It can be adapted for carnivore by omitting the vegetables.

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Quick Stats

• Prep Time: 10 minutes
• Cook Time: 1 hour (30 minutes pressure cooking + 30 minutes natural release)
• Total Time: 1 hour 10 minutes
• Servings: 8
• Calories: Approximately 520 per serving
• Macros: Fat: 42g | Protein: 30g | Net Carbs: 3g
• Difficulty: Easy

Equipment Needed

• Instant Pot (I use the Pioneer Woman model – it’s pretty AND functional)
• Wooden spoon or silicone spatula for stirring
• Measuring cups and spoons
• Chef’s knife and cutting board

Don’t have an Instant Pot? No worries! A heavy-bottomed Dutch oven on the stovetop works perfectly too. You’ll just need to simmer it for about 45-60 minutes until the chicken is tender instead of pressure cooking.

Ingredients

The Meaty Base

• 4 pounds chicken thighs (bone-in, skin-on preferred for extra flavor and fat) 🍗
• 2 tablespoons unsalted butter (or salted, your call)

The Aromatics

• 1 cup diced onion (about 1 medium onion)
• 4 cloves garlic, minced
• 1 teaspoon Redmond seasoning salt (or sea salt)
• Fresh ground black pepper to taste

The Creamy Components

• 16 ounces cream cheese (2 blocks), softened
• 1 cup heavy cream (non-homogenized with fat cap if you can find it)
• 16-17 ounces bone broth (beef or chicken – I used beef in this recipe)

The Add-ins

• 1 cup fresh cilantro, roughly chopped 🌿
• 8 ounces shredded red cabbage (optional, adds color and nutrients)

Step-by-Step Instructions

1. Create Your Flavor Base

1. Turn on the Instant Pot to the sauté setting. This is where the magic begins, folks.
2. Add the butter and let it melt completely. I’ve recently switched to unsalted butter because I like controlling my salt with Redmond seasoning salt, but honestly, use whatever butter you’ve got in your fridge.
3. Add onions and garlic once the butter is melted. Let them cook down until translucent and fragrant, about 3-4 minutes. The smell at this point? DIVINE. Your kitchen will already be getting that “something amazing is cooking” vibe.
4. IMPORTANT TIP: Keep stirring during this process. Nobody likes burnt garlic—it’s bitter and will ruin your soup faster than you can say “dang it!”

2. Build Your Creamy Base

1. Add cream cheese to the pot. Two whole blocks, baby! This is keto comfort food—we don’t skimp on the good stuff. Let it start melting down into the onion and garlic mixture.
2. Pour in the heavy cream and stir to combine. If you can find non-homogenized cream with a fat cap like I used, your soup will have an even richer flavor. But regular heavy cream works great too.
3. Stir continuously until the mixture is smooth and creamy. You might need to turn off the sauté function if it starts to bubble too much. We’re aiming for melted, not scorched!

3. Add The Liquids & Seasonings

1. Pour in the bone broth once your cream mixture is smooth. I used beef bone broth from a local butcher shop in this recipe, but chicken bone broth works perfectly too. Quality matters here—good bone broth should practically gel at refrigerator temperature.
2. Season with Redmond salt and pepper. Remember, Redmond salt is a bit saltier than regular salt, so start with less (about 1 teaspoon). You can always add more later.
3. Bring to a gentle bubble, then turn off the sauté function. We don’t want to boil this aggressively—just get it hot enough to bring the flavors together.

4. Add Final Ingredients

1. Stir in the fresh cilantro. If you’re one of those people who thinks cilantro tastes like soap (it’s a genetic thing!), feel free to substitute with fresh parsley.
2. Add the shredded red cabbage. This adds beautiful color, texture, and some nutrients without adding many carbs. If you’re aiming for super low carb or carnivore, you can leave this out.
3. Add the chicken thighs, pushing them down into the liquid so they’re mostly submerged. The skin and bones add flavor and richness that you just can’t get from boneless, skinless cuts. Trust me on this one.

5. Pressure Cook To Perfection

1. Seal the Instant Pot lid and make sure the valve is set to “sealing.”
2. Press the Soup button which will set it to cook for 30 minutes at high pressure.
3. Allow for natural release for about 30 minutes after cooking. This slow cooling down process helps the flavors marry and the chicken become fall-off-the-bone tender.
4. Open carefully using a towel over the valve just in case there’s any remaining steam.

Serving & Presentation

When you lift that Instant Pot lid, you’ll be hit with the most incredible aroma—rich, savory, and deeply satisfying. The chicken will be literally falling off the bone, which is exactly what we want!

For the perfect bowl:

• Ladle generous portions into deep bowls
• Add an extra grind of black pepper on top
• A small drizzle of olive oil can add a beautiful finishing touch
• For non-keto guests, you can serve with a slice of low-carb bread for dipping

This soup pairs beautifully with a simple side salad dressed with olive oil and vinegar for a complete meal. Want to really impress? Serve it alongside my Keto Garlic Bread for the ultimate comfort food experience.

For a soup-themed dinner party, consider starting with this hearty soup and following with my Keto Chicken and Dumplings as a main course for serious comfort food lovers!

How To Store Your Liquid Gold

Let’s be real—this soup gets even better the next day when all those flavors have had time to get friendly with each other in the fridge. 😉

• Refrigeration: Store in airtight containers in the refrigerator for up to 4 days. The fat might solidify on top—that’s normal and actually helps preserve the soup.
• Freezing: This soup freezes beautifully! Portion it into individual containers for easy grab-and-heat meals. It’ll keep in the freezer for up to 3 months. Pro tip: leave a little space at the top of your container as the soup will expand when frozen.
• Reheating: The best way to reheat is slowly on the stovetop over medium-low heat. Microwaving works in a pinch (about 2-3 minutes, stirring halfway), but can sometimes cause the cream to separate. If that happens, just give it a good stir and it’ll come back together.
• Container Recommendation: Glass containers are best for storing this soup as they won’t stain or retain odors from the strong flavors.

Why This Recipe Works (AKA Why You’ll Make It Again And Again)

There’s a method to my madness with this recipe, and it all comes down to strategic layers of flavor and fat that make this soup not just good, but crave-worthy.

First, the chicken thighs with skin and bones are non-negotiable for maximum flavor. Dark meat contains more fat than breast meat, making it ideal for keto. Plus, the collagen from the bones creates depth in your broth that you just can’t get from boxed stock.

Second, the cream cheese and heavy cream base accomplishes two important things: it thickens the soup without flour or cornstarch (keeping it keto-friendly), and it provides that satisfying mouthfeel that makes you feel like you’re indulging in something really special.

The combination of beef bone broth with chicken creates an unusual depth of flavor that’s hard to achieve with just one type of meat. It’s my secret weapon!

From a keto nutrition standpoint, this soup is basically perfect:

• High in healthy fats from multiple sources (chicken skin, butter, cream cheese, heavy cream)
• Moderate protein from the chicken thighs
• Low in carbs with just the minimal amounts from onion, garlic, and cabbage
• Rich in electrolytes which are often depleted on keto diets

Even better, it’s the kind of recipe that makes fantastic leftovers, so you’re setting yourself up for success with ready-made keto meals for days!

Common Mistakes to Avoid 👀

I’ve made this soup countless times, and I’ve learned a few things the hard way so you don’t have to:

• Don’t skip the sautéing step! Building flavor starts with those aromatics in butter. If you just dump everything in and pressure cook, you’ll miss out on that depth.
• Watch your cream mixture closely when it’s on the sauté setting. Burnt dairy is a one-way ticket to Flavor Disappointment Town. 🧀
• Don’t use pre-shredded cheese if you decide to add some to your soup. Those anti-caking agents can make your soup grainy. Grate it yourself for the smoothest results.
• Avoid rapid release of pressure when done cooking. The aggressive bubbling can cause the creamy broth to sputter and make a mess, plus natural release gives the flavors more time to develop.
• Don’t be stingy with the chicken! The ratio of meat to broth matters for both flavor and keto macros. This is not the time to cut corners.
• Season gradually. Remember you can always add more salt, but you can’t take it out. With the saltiness of bone broth varying widely, start conservative.

Alternatives & Substitutions

No recipe is set in stone, especially in my kitchen! Here are some easy swaps to customize this soup to your taste or what you have on hand:

Protein Options:

• Chicken leg quarters work beautifully and are often cheaper than thighs
• Turkey thighs make an interesting variation, especially after Thanksgiving
• Add bacon bits as a garnish for extra flavor and crunch
• Shredded rotisserie chicken can be used as a shortcut (add it after pressure cooking)

Dairy Alternatives:

• Mascarpone cheese instead of cream cheese for an even richer texture
• Coconut cream can replace heavy cream for those avoiding dairy (will add slight coconut flavor)
• Ghee instead of butter works well for those sensitive to milk proteins

Veggie Variations:

• Spinach instead of cabbage adds nutrition with even fewer carbs
• Cauliflower florets add nice texture and are keto-friendly
• Mushrooms bring umami flavor and meaty texture (add after pressure cooking)
• Zucchini noodles can be added after cooking for a “chicken noodle” effect

Budget Options:

• Use chicken drumsticks which are often the cheapest cut
• Make your own bone broth from saved chicken bones (practically free!)
• Frozen spinach instead of fresh cilantro and cabbage is cheaper and lasts longer
• Buy cream cheese when on sale and freeze until needed

FAQ Section

Q: Can I make this soup dairy-free and still keep it keto?

A: Absolutely! Replace butter with ghee or avocado oil, and substitute coconut cream for the heavy cream and cream cheese. The texture will be slightly different but still delicious.

Q: How do I thicken the soup more without adding carbs?

A: You can add more cream cheese, or try adding 1/4 teaspoon xanthan gum (sprinkle it over the surface and whisk in gently to avoid clumping).

Q: Can I use chicken breasts instead of thighs?

A: You can, but I wouldn’t recommend it. Chicken breasts are leaner and can become dry during pressure cooking. If you must use breasts, reduce the cooking time to 15 minutes and add extra fat.

Q: What if I don’t have an Instant Pot?

A: No problem! Use a Dutch oven on the stove. Follow all the same steps, but instead of pressure cooking, bring to a simmer, cover, and cook on low for about 45-60 minutes until the chicken is tender.

Q: How long does this soup last in the refrigerator?

A: Properly stored in airtight containers, it will last 4-5 days. The flavor actually improves after a day or two!

Q: Can I meal prep this soup for the whole week?

A: This soup is PERFECT for meal prep. Make a double batch on Sunday, portion it out, and you’ll have lunch or dinner ready to go for the entire week.

Final Thoughts

There’s something almost magical about a pot of homemade soup simmering away, filling your home with comforting aromas. This keto chicken soup takes that comfort to a whole new level by combining the soul-warming properties of traditional chicken soup with the satisfying richness that comes from keto-friendly ingredients.

What I love most about this creamy chicken thigh soup is its versatility. Having a rough day? This soup is a hug in a bowl. Fighting off a cold? The rich bone broth might just be what the doctor ordered. Need a meal that will please both keto and non-keto family members? Nobody will miss the noodles with this creamy, flavorful alternative.

The beauty of homemade keto soup is that you control exactly what goes in. No hidden carbs, no questionable ingredients—just real food that makes you feel good inside and out. 🍲

Remember, keto doesn’t have to mean boring or complicated. Sometimes the simplest recipes become the ones we return to again and again, and I have a feeling this soup might just become your new cold-weather tradition.

Next Recipes To Try

If you enjoyed this Keto Chicken Soup, here are some other recipes from my kitchen that you might love:

• Keto Chicken Noodle Soup – A more traditional take with keto-friendly “noodles”
• Keto Broccoli Cheese Soup – Another creamy comfort food classic
• Keto White Chicken Chili – When you want something with a bit more kick
• Keto Beef Stew – For when you’re craving red meat in your comfort food

keto chicken soup

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 25 minutes

A rich, creamy keto chicken soup made with bone-in chicken thighs, cream cheese, and bone broth. Perfect comfort food with only 3g net carbs per serving.

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Ingredients

• 4 pounds chicken thighs (bone-in, skin-on preferred)
• 2 tablespoons unsalted butter
• 1 cup diced onion
• 4 cloves garlic, minced
• 16 ounces cream cheese (2 blocks)
• 1 cup heavy cream
• 16-17 ounces bone broth (beef or chicken)
• 1 teaspoon Redmond seasoning salt
• Fresh ground black pepper to taste
• 1 cup fresh cilantro, roughly chopped
• 8 ounces shredded red cabbage (optional)

Instructions

1. Prepare the Instant Pot: Turn on sauté function and add butter.
2. Sauté aromatics: Once butter is melted, add onions and garlic, cook until translucent.
3. Create creamy base: Add cream cheese and heavy cream, stir until melted and smooth.
4. Add liquids: Pour in bone broth, season with salt and pepper.
5. Add finishing ingredients: Stir in cilantro and red cabbage if using, then add chicken thighs.
6. Pressure cook: Seal Instant Pot and cook on Soup setting (30 minutes).
7. Natural release: Allow pressure to release naturally for 30 minutes before opening.
8. Serve: The chicken will be fall-off-the-bone tender and ready to serve.

Notes

You can substitute beef bone broth with chicken bone broth if preferred. For a dairy-free version, replace cream cheese and heavy cream with coconut cream.

Nutrition Information

Yield 8 Serving Size 1 cup
Amount Per Serving Calories 520Total Fat 42gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 20gCholesterol 195mgSodium 580mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 2gProtein 30g