Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- 8 oz (225g) cream cheese, softened
- 4 cups (960ml) chicken broth or bone broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chopped celery
- 1 cup chopped carrots (optional for a touch of sweetness, but can be omitted for strict keto)
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all ingredients: dice onion, mince garlic, chop celery and carrots, and prepare chicken by trimming excess fat if needed.
- Place chicken in the slow cooker. Add diced onions, garlic, celery, carrots, thyme, paprika, salt, and pepper. Pour in chicken broth to cover everything.
- Set your slow cooker to low for 6-8 hours or high for 3-4 hours. Once cooked, shred the chicken with two forks in the slow cooker or transfer to a plate and shred before returning it to the soup.
- Add softened cream cheese and stir until melted and fully incorporated, creating a creamy soup base.
- Taste and adjust seasonings with salt and pepper. For a thicker soup, cook uncovered on high for an additional 15-20 minutes. Garnish with chopped parsley before serving.
Notes
- Use chicken breasts for a leaner option or thighs for more flavor and moisture.
- Adjust vegetable content based on keto preferences; carrots add natural sweetness but can be omitted.
- Ensure cream cheese is softened for smooth mixing.
- For extra richness, add a splash of heavy cream or shredded cheese before serving.
- Prepare ahead and store leftovers in airtight containers for quick keto meals.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Keto, Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl (approx. 1 1/4 cups)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg