If you’re in the mood for something comforting and satisfying, but still sticking to your keto lifestyle, this Keto Crack Chicken Soup is a game changer.
With creamy broth, tender chicken, and a flavorful blend of herbs and spices, it brings all the indulgence of classic comfort food without the carbs.
Pair it with roasted carrots on the side for a burst of natural sweetness that complements the rich, savory flavors of the soup. It’s the perfect bowl for a cozy night in, or whenever you’re craving a low-carb, high-flavor meal that doesn’t skimp on taste.
If you’re planning a bigger meal, consider serving it with a side of deviled egg potato salad—just make sure to swap the potatoes for cauliflower to keep everything keto-friendly while adding a creamy, tangy contrast to the soup. This combo makes for an incredible, guilt-free dinner spread!
Why I Keep Coming Back to This Recipe?
- It’s a simple, one-pot meal that’s perfect for busy days when you don’t want to compromise on flavor.
- I love that it fits seamlessly into my keto diet—it’s so creamy and satisfying, I don’t miss the carbs at all.
- Adding bacon gives it that irresistible smoky flavor—seriously, you can’t go wrong with bacon!
- I can switch things up easily—add some extra veggies or experiment with different cheeses to make it my own.
- This soup keeps me full and satisfied, helping me stay on track with my low-carb goals without feeling deprived.
Keto Crack Chicken Soup Recipe
Equipment
- Dutch Oven
- Slotted Spoon
- Wooden Spoon
- Whisk
- Knife
- Measuring Spoons
Ingredients
- 4 slices bacon diced
- 1 tablespoon butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 to 6 cups low sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ½ teaspoon dried chives
- salt and fresh ground pepper to taste
- 1 bay leaf
- 4 cups cooked shredded chicken
- 8 ounces package cream cheese softened
- 1 cup shredded cheddar cheese
- 3 to 4 cups baby spinach
- ¼ cup heavy cream
- sliced green scallions for garnish
Instructions
- Cook diced bacon in a Dutch Oven or pot until crispy, then remove with a slotted spoon, leaving bacon grease.
- Add butter to the pot and melt. Stir in onions, cook for 3 minutes, then add garlic and cook for 20 seconds.
- Pour in chicken broth, scrape up browned bits, and season with garlic powder, onion powder, dill, chives, salt, and pepper.
- Add a bay leaf, bring to a boil, then reduce heat and cook for 5 minutes.
- Stir in shredded chicken, cook for 5 minutes, then add cream cheese and whisk until melted. Stir in shredded cheese.
- Add spinach and cook for 2 minutes, then stir in heavy cream and cook for 1 minute.
- Taste, adjust seasonings, remove bay leaf, and top with bacon and scallions before serving.
Nutrition
Variations that Will Help You Customize Your Dish
- Veggie Options: Swap spinach for kale, zucchini noodles, or add a mix of your favorite veggies, like bell peppers, cauliflower, or mushrooms, for more texture and flavor.
- Add Pasta (Non-Keto): For those not following a keto diet, add pasta noodles to the boiling broth and cook for about 8 minutes before proceeding with the rest of the recipe.
- Chicken Variations: If you don’t have leftover cooked chicken, make oven-baked chicken breasts and use shredder claws to shred the chicken before adding it to the soup.
- Store-Bought Ranch Seasoning: Substitute homemade ranch seasoning with about a tablespoon of store-bought mix. Start with 2 teaspoons, taste, and adjust since it can be salty.
