Low Carb Creamy Chicken Soup

Low Carb Creamy Chicken Soup

This wholesome Low Carb Creamy Chicken Soup is sure to be one of your new favorites.

Not only is it easy to make, but it’s nutritious, hearty and economical.

No longer do you have to cook all day to achieve a rich and velvety broth. This Creamy Chicken Soup only takes 45 minutes from start to finish! 

Now you’ll know exactly what you and your family are eating and have more time with them too!  

This soup is perfect on a cold day and is one of our favorite comfort foods.

Keep reading so you too can make this beautifully golden Low Carb Creamy Chicken Soup

Low Carb Creamy Chicken Soup

I don’t know about you but I love a good meal that is easy, quick and inexpensive.  And this meal is all of that.  Whether it’s “soup weather”, you’re trying to feed a crowd on a small budget, or you’re just missing a “home cooked meal”. This Low Carb Creamy Chicken Soup is the answer.  Although this soup is not like the traditional, it will still arouse all those comforting memories of chicken soup.   

Classic Chicken Soup Vegetables

Every time I make chicken soup I ALWAYS start with my “mirepoix”.  A mirepoix is a classic French blend of carrots, onion, and celery and it is the base of almost all French and classic sauces. There are a ton of simple flavor bases from all over the world.  Some of those are:

“The Holy Trinity”- Creole and Cajun dishes that consists of onion, celery, and green bell pepper.

“Sofrito”- The Spanish sofrito is garlic, onion, tomatoes and sometimes paprika cooked in olive oil. 

“Soffritto:- The Italian soffritto is usually made with onion, carrots and celery, but a lot of the time additional ingredients like garlic, parsley, fennel and cured meats can be added. 

The reason I bring this up is that these base ingredients are very inexpensive, yet bring so much flavor to a dish. If you haven’t used this technique before, I urge you to in the future. 

Start with washing your vegetables and then chop and dice them all the same size to ensure even cooking. 

Because I am using organic carrots I have decided to leave the outside peel.

Soup Seasonings

The seasonings and spices I used for this soup are absolutely beautiful.  Actually, every aspect is beautiful- the gorgeous aroma, the pungent and delicate flavors, the slight smokiness and a tiny bit of earthy flavor.  Because this soup is ready in 45 minutes we really need to punch up the flavors, and this list does not disappoint. 

Salt

Black pepper

Turmeric

Parsley

Garlic powder

Dill (dried or dehydrated)

Sage

Oregano

Basil

Onion powder

Smoked paprika

Go ahead and get these seasonings all measured out and ready to go. Then we can start adding to our pot.

Low Carb Chicken Soup Assembly

The first step is getting out your very favorite soup pot or Dutch oven. You’ll then preheat on low and add your cooking fat. I chose avocado oil, but you can go use whatever you prefer. Some options are:

Bacon fat

Butter

Ghee

Olive oil

Tallow

Lard

Duck fat

This is the Dutch oven I use:

Click here to buy on Lodge Cast Iron

Now that our avocado oil has come to temperature you’ll dump in your mirepoix.  Stir your mirepoix a few times so that the avocado oil coats everything evenly. 

Next you’ll add all the spices and herbs.  You can literally dump everything in. 

This is when we allow the vegetables and the herbs and spices to marry. Continue to cook on low and stir every few minutes. What you are doing now is sautéing you vegetables and giving the herbs and spices time to open up and work all their magic. Remember we always want to build flavor, especially when you’re shooting for a quick cook time. 

Once the vegetables are cooked down and translucent we will add our bone broth concentrate. This step can absolutely be skipped, but I love how much flavor it imparts.

The bone broth concentrate I use is from Meadow & Marrow, and can be purchased on the Gevity RX site or on Amazon.

You’ll only need to mix the bone broth in with the other ingredients and then you’re ready to add the bone broth or chicken stock.  Make sure you allow your bone broth enough time to defrost (if frozen) so you’re not wasting time (like me)trying to remove it from the container 😉 .

Almond milk and heavy whipping cream are next up in the pot. If you do not have almond milk that’s okay. You can either add more heavy cream or chicken stock.  Work with what you have on hand. 

Mix heavy cream and almond milk  just a bit and then add the garlic cloves and bay leaves.  

You will then bump your heat up just a bit. I suggest medium low.  You just want everything to get hot, but not boil.  At this point we’ll need our stick blender (immersion blender) or a food processor/blender.   Depending on the equipment you’re using you will add one brick of cubed cream cheese to a bowl or your blender.  Next remove some of the broth and vegetables from the pot and place in the same vessel you added the cream cheese to.  Make sure you’re not blending the bay leaves.  

Once all blended pour the mixture back into the pot and add your diced chicken.

What Chicken Should I Use?

For this recipe I am using a rotisserie chicken that I bought from our local Costco. If you do not have a Costco or Sam’s Club membership, your local grocery store deli section should have rotisserie chickens for sale. 

You can also choose to use canned, raw, or precooked chicken strips from the frozen section at your grocery store. 

If you plan on cooking your chicken from raw, make sure you do this before you add to this soup. You can simply cook the chicken in the same pot, and remove chicken before you add your vegetables. This would be my suggested method because those brown bits your chicken will leave behind adds a ton more flavor to your soup.

 As soon as you’ve diced your cooked chicken you will add it to the pot. 

Go ahead and turn off the heat.  Remove bay leaves and add shredded cheese.

I used smoked gouda because it’s delicious, but you may add any cheese you prefer.  Stir until cheese is melted and you’re done!  Make sure you taste your soup and add any additional salt or pepper if needed. 

That’s it!   You’re done and ready to devour!  We really like adding a little bit of diced tomato, extra black pepper and dill on top, but feel free to leave as is. 

Please let me know what you thought of my Low Carb Creamy Chicken Soup. It really is one of our favorites and I hope you enjoy as well.

Low Carb Creamy Chicken Soup

Yield: 7 servings

Prep Time: 8 minutes

Cook Time: 45 minutes

Total Time: 53 minutes

This Low Carb Creamy Chicken Soup is OMG amazing! You and your family are sure to love it!

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Ingredients

• 13 oz celery stalk (4 stalks)
• 7.5 oz carrots (3 medium carrots)
• 1.5 oz yellow onion
• 20 grams (2 servings) concentrated bone broth
• 6 cups chicken bone broth
• 1 cup almond milk-unflavored and unsweetened
•  1 cup heavy whipping cream
• 1.5 lbs cooked chicken diced
• 8 oz cream cheese
• 3 oz smoked gouda
• 1 tbsp avocado oil
• 1/2 tsp salt (or more to taste)
• 1 tsp black pepper (or more to taste)
• 1/2 tsp fennel
• 3/4 tsp turmeric
• 1 tbsp (heaping) dried parsley
• 1 tbsp garlic powder
• 1/4 tsp dehydrated dill
• 3/4 tsp rubbed sage
• 1 tsp dried oregano
• 1 tsp dried basil
• 3/4 tsp smoked paprika
• 4 bay leaves
• 3 garlic cloves

Instructions

1. In a stock pot or Dutch oven on low add avocado oil. Once oil heats add celery, onion and carrots. Mix well.
2. To vegetable mixture add all spices mix and continue to cook until vegetables are no longer crisp and are translucent.
3. If you have bone broth concentrate this is when you will add to your pot. Mix well and add bone broth or chicken stock, almond milk and heavy cream. Mix again and add garlic cloves and bay leaves. Turn heat to medium low and wait for soup to get hot, but do not allow to boil.
4. To your blender or a bowl if using an immersion blender, add cream cheese, a few scoops of the vegetables and the broth. Blend until smooth and add back to the pot. Make sure to not blend the bay leaves.
5. Add cooked and cubed chicken to the soup. Turn off heat, remove bay leaves and add shredded cheese. Stir until cheese is melted and serve in your favorite bowl.
6. Feel free to top with some tomato, more dill or just eat as is.

Nutrition Information:

Yield: 7 Serving Size: 2 cups
Amount Per Serving: Calories: 453Total Fat: 33gSaturated Fat: 20.2gCholesterol: 161mgSodium: 599mgCarbohydrates: 8gNet Carbohydrates: 6.7gFiber: 1.3gSugar: 2.3gProtein: 23.9g