Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This creamy keto chicken cream cheese soup hits the comfort food jackpot without throwing your carb plan under the bus. It comes together fast, tastes like a hug in a bowl, and uses ingredients you probably already have on standby in the fridge.

If you love creamy comfort meals like creamy chicken mac and cheese, this soup is basically the low carb cousin that shows up to the party with a casserole dish and a bad joke. Ready? Let us do this.

Why This Recipe is Awesome

This soup is stupidly simple and ridiculously satisfying. You get a silky base from cream cheese and heavy cream, good protein from shredded chicken, and a little green from spinach that makes you feel healthy enough to brag about it later. It warms you up, fills you up, and keeps you in ketosis if that is your vibe.

It is practically idiot proof. I say that with love because I tested it on a weeknight after a long day. No drama. No weird techniques. Just sauté, simmer, stir, and serve. If you can chop an onion and open a block of cream cheese, you can make this.

Also, it reheats like a dream. Make a big pot and enjoy leftovers for days. Or freeze portions for an emergency deliciousness stash. FYI leftovers often taste even better after the flavors hang out overnight.

And if you want to experiment later, try this cozy chicken soup after tasting the tangy twist from that other comforting soup I tried recently creamy chicken tortilla soup version. It might nudge you into making both.

Ingredients You’ll Need

2 cups cooked chicken, shredded. Use rotisserie chicken if your life is short today.
4 cups chicken broth. Good flavor here matters.
8 oz cream cheese, softened. Let it sit on the counter for a few minutes.
1 cup heavy cream. Full fat, no regrets.
1 cup spinach, chopped. Baby or mature works fine.
1/2 cup onion, diced. Yellow or white, I do not judge.
2 cloves garlic, minced. Or more if you are a garlic person.
Salt and pepper to taste. Taste as you go.
1 tsp Italian seasoning. Dried herbs to make it cozy.

Pro tip: If you want a bit more body, add a handful of grated Parmesan. You do not need much. Little goes a long way.

Step-by-Step Instructions

In a large pot, sauté the onions and garlic until translucent. Cook over medium heat and stir so they do not brown too fast. Keep it fragrant but chill.
Add the chicken broth and bring to a simmer. Let it bubble quietly for a couple of minutes to wake up the flavors.
Stir in the cream cheese and heavy cream until melted and smooth. Break the cream cheese into chunks and whisk or stir until the base looks silky. Avoid big lumps by stirring steadily.
Add the shredded chicken, spinach, Italian seasoning, salt, and pepper. Stir to combine and let the spinach wilt into the soup.
Simmer for about 10 minutes until heated through. Serve hot. Garnish if you are feeling fanciful.

Common Mistakes to Avoid

Overcooking the garlic. Burnt garlic tastes bitter. Cook until fragrant and then move on.
Dumping the cream cheese in one big lump and walking away. Break it up and stir until smooth. Nobody wants lumps.
Skimping on salt. This soup is creamy and mild. It needs a pinch of salt to sing. Taste and adjust.
Adding too many high carb fillers. Bread, noodles, or croutons will ruin the keto joy. Keep it low carb.
Thinking you need fancy chicken. Rotisserie or leftover roasted chicken works night-of perfect. No need to stage an epic roast.

Alternatives & Substitutions

No cream cheese? Use mascarpone or a soft goat cheese for a twist. Texture changes but still creamy. IMO mascarpone makes it a touch fancier.
Want lower dairy? Swap heavy cream for full fat coconut milk. The flavor shifts tropical so add a squeeze of lemon to balance.
No spinach? Use kale or Swiss chard in the same amount. Tougher greens need an extra minute or two to soften.
Vegetarian version? Replace chicken with roasted cauliflower florets and use vegetable broth. Add toasted nuts for texture.
Want more herbs? Fresh parsley or thyme works great. Add at the end for brightness. Also try a tiny splash of lemon juice if the soup feels heavy.

If you want a slightly different creamy chicken experience, I also enjoyed a version inspired by this recipe over here creamy chicken tortilla soup and it gave me ideas for spicy add ins.

FAQ (Frequently Asked Questions)

Q. Can I use frozen spinach instead of fresh?
A. Sure. Thaw and squeeze out excess water first. Add it a little earlier so it fully heats through.

Q. Can I make this in a slow cooker?
A. Yes. Put everything in low for 2 to 3 hours, stir in cream cheese near the end, and let it melt. Do not overcook the cream or it may separate.

Q. Is this soup freezer friendly?
A. You can freeze it, but dairy sometimes separates after freezing. Reheat slowly and whisk or blend briefly to reincorporate if needed.

Q. Can I use milk instead of heavy cream?
A. You can, but the soup will be thinner and less rich. If you use milk, consider adding a tablespoon of cream cheese more to keep thickness.

Q. How can I add more veggies without adding carbs?
A. Mushrooms, zucchini, and leafy greens are your friends. Chop them small and sauté with the onion so they do not make the broth watery.

Q. Can I shred fresh cooked chicken instead of using rotisserie?
A. Absolutely. Poach, roast, or grill a couple of chicken breasts and shred them. Use whatever you enjoy.

Q. Any garnish ideas?
A. Fresh parsley, a drizzle of olive oil, or a sprinkle of grated Parmesan. Pick one and keep it chill.

Final Thoughts

You just made a bowl of cozy that will make your weeknights better. This soup is fast, forgiving, and fancy enough to serve if you want to impress a friend who expects effort. Now go impress someone or yourself with your new culinary skills. You have earned it.

Happy cooking, and do not forget to taste as you go.