Keto Crack Chicken Soup The Low-Carb Bowl Everyone’s Sneaking Seconds Of!

Alright, friends — if you love cozy, creamy soups but hate carbs, this Keto Crack Chicken Soup will make your week. I say “crack” because the flavor grabs you and refuses to let go: shredded chicken, cream cheese, cheddar, and green onions all hang out in a rich, savory broth.

You get comfort food vibes without the carb hangover. Sound good? Let’s get cooking.

Why this soup works (and why you’ll make it again)

I test recipes until they stop complaining and start performing. This soup keeps the classic crack chicken elements but swaps starchy thickeners for full-fat dairy and heavy cream, which keeps the texture silky and the carbs low.

It tastes indulgent, reheats beautifully, and cross-checks every dinner-box: fast, satisfying, and fridge-friendly.

Ever had a soup that felt like a hug? This one gives that hug and then gives you second helpings.

Ingredients — what you’ll need (and why)

Serves 4–6

• 1.5–2 lb cooked chicken (rotisserie or shredded poached chicken) — protein base.

• 4 oz cream cheese, cubed and softened — for richness and creaminess.

• 1 cup heavy cream — helps thicken without carbs.

• 3 cups chicken broth (preferably low-sodium) — flavor base.

• 1 small onion, finely chopped — aroma and subtle sweetness.

• 3 cloves garlic, minced — flavor backbone.

• 1 cup shredded cheddar cheese — melty, sharp goodness.

• 1–2 tbsp Dijon mustard — balances cream with tang (optional but recommended).

• 2 tbsp butter or olive oil — for sautéing.

• Salt and black pepper — season to taste.

• 1/4 cup chopped green onions — freshness and color.

• Optional: 1/2 tsp smoked paprika or cayenne — heat and depth.

• Optional: 2 cups chopped cauliflower florets — for extra veg and body without carbs.

Bold tip: Use rotisserie chicken to save time. You still control the seasoning and texture.

Quick prep — time-saving hacks

• Pull cooked chicken from the rotisserie and shred it using two forks or your stand mixer’s paddle for hands-free shredding.

• Keep cream cheese at room temperature so it melts smoothly into the broth.

Step-by-step cooking method (active, simple, and satisfying)

Sauté & build flavor

Heat a large pot over medium heat. Add butter (or reserved bacon fat) and sauté chopped onion until translucent, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Don’t let the garlic burn — you want aroma, not bitterness.

Add liquids and simmer

Pour in chicken broth and bring to a gentle simmer. Add cauliflower now if using. Simmer 7–10 minutes until cauliflower softens slightly. This step builds a savory base while keeping things low-carb.

Cream, cheese, and chicken

Lower the heat to medium-low. Add cream cheese in small cubes and whisk until melted. Stir in heavy cream and Dijon mustard. Add shredded chicken and simmer until the chicken heats through, about 5 minutes. Stir in shredded cheddar until melted and creamy. Taste and season with salt and black pepper. Add smoked paprika or cayenne if you want a smoky kick.

Variations and swaps — customize it

• Cheese choice: Use pepper jack for spice, or Gruyère for nuttiness.

• Dairy-free: Replace heavy cream with coconut cream and omit cheddar; flavor shifts but soup still tastes rich.

• Spice it up: Add sliced jalapeño or 1/2 tsp red pepper flakes.

• Veg boost: Toss in chopped spinach at the end to wilt it into the soup.

• Slow-cooker method: Sauté onion, add all ingredients except dairy and cheese, cook on low 4–6 hours, then stir in cream and cheese at the end.

Serving ideas — make a meal out of it

• Serve with keto crackers or crisp celery sticks for dipping.

• Spoon over cauliflower rice for a heartier bowl.

• Pair with a bright green salad to balance the creaminess.

• For meal prep, portion into containers; this soup lasts 3–4 days in the fridge and freezes well for longer storage.

Why this version beats the classic (but keeps the soul)

Traditional crack chicken often leans on bread or crackers. I kept the texture by adding cauliflower or extra bacon while cutting carbs. I also boosted the savory depth with Dijon mustard and optional smoked paprika. The soup still feels indulgent, but you won’t see your carb meter cry.

Troubleshooting — common questions and quick fixes

• Soup separates or looks grainy? Whisk cream cheese in slowly over lower heat. Avoid high heat after adding dairy.

• Too salty? Add a splash of water and more cream to dilute. Taste again.

• Too thin? Simmer uncovered a few minutes to reduce, or stir in another ounce of cream cheese.

• Texture clumpy after freezing? Reheat slowly over low heat and whisk; add a splash of fresh cream if needed.

Nutrition & keto notes

This soup emphasizes high fat and moderate protein, which suits keto macros. The heavy cream and cream cheese add calories but very few carbs. If you track macros, calculate using the exact ingredients you use. Adding cauliflower increases fiber and volume without spiking carbs.

My favorite serving ritual (yes, I have one)

I ladle the soup into wide bowls, top with an extra crumble of bacon, a sprinkle of green onion, and a quick grind of black pepper. Sometimes I shave a little extra cheddar on top. I pair it with sparkling water and call it a cozy-night win. You can totally make it fancy — or keep it chill and practical. Both work.

Make-ahead and storage tips

• Prep: Cook bacon and shred chicken ahead. Store in separate containers.

• Reheat: Use the stovetop on low heat, stirring frequently. Avoid microwaving on high to keep the cream smooth.

• Freeze: Freeze in airtight containers for up to three months. Thaw overnight in the fridge before reheating.

FAQs

Q: Can I make this dairy-free?
A: Yes. Swap heavy cream for coconut cream and omit cheddar. Expect a different flavor profile but still rich and satisfying.

Q: How many net carbs per serving?
A: Net carbs vary by ingredients. With cauliflower and standard dairy, expect very low net carbs per serving. Use a nutrition calculator for precise numbers based on your brands.

Q: Can I use raw chicken?
A: Absolutely. Brown diced chicken in the pot, then add broth and cook until done. Add dairy near the end.

Q: Is this soup kid-friendly?
A: Most kids love creamy, cheesy flavors. Keep spices mild and serve with crunchy veggie sticks.

Q: Can I make it in an Instant Pot?
A: Yes. Sauté onion and garlic on Sauté mode, add broth and cauliflower, pressure cook 5–7 minutes, quick release, then stir in cream cheese, cream, cheese, and chicken.