Low Carb Creamy Chicken Thyme Soup

This low carb creamy chicken soup has saved me on more chilly nights than I can count. It’s everything I want in a soup—rich, cozy, nourishing, and quick to pull together. Plus, it fits right into a keto or gluten-free lifestyle without feeling like you’re missing out on anything.

My Go-To Soup When Comfort Calls

Whenever the air turns cold, or I just need something warm to sip on between emails, I find myself turning to this soup. It’s creamy without being too heavy, filling without putting you into a food coma, and feels like a hug in a bowl.

I first made this as a way to use up leftover poached chicken, but it turned into a full-on staple in my kitchen. I’ve made it during busy weeks, lazy Sundays, and even once packed it in a thermos for a road trip lunch—it was a total win.

And let’s not forget the toppings. A bit of crispy bacon or some seared prosciutto crumbled over the top? You’ll be scraping the bowl clean.

Chicken Choices That Work Best

You’ve got some flexibility here depending on what you have in the fridge:

• Chicken Breasts: Great if you want lean protein and a mild flavor. I usually poach them fresh for this recipe.
• Chicken Thighs: If you like deeper flavor and a bit more fat, boneless thighs work beautifully. Just poach them the same way—super tender.
• Ground Chicken or Turkey: Browning it in a skillet gives a different but still satisfying twist. Just make sure it’s cooked through before blending.

Honestly, I’ve even shredded leftover rotisserie chicken and stirred it in at the end—works like a charm and saves even more time.

Yes, You Can Use the Slow Cooker

Some days I just want the soup to cook itself while I go about my day. This recipe works in a slow cooker too, with a couple small tweaks.

Skip the poaching step and just add your raw chicken breasts straight to the slow cooker along with the broth, cream, garlic, and thyme. Let it simmer on low for about 3 hours, then shred the chicken and follow the rest of the steps to blend and finish the soup. So easy.

This is the version I make when I want dinner ready without hovering over the stove.

Here’s Everything You’ll Need

You probably already have most of this at home:

• Chicken – Breasts, thighs, or even ground
• Chicken broth – I like to use homemade or low-sodium store-bought
• Cream cheese – Adds that velvety texture
• Heavy cream – Makes it extra indulgent without overdoing it
• Ghee or butter – Adds richness (I switch depending on what’s on the counter)
• Garlic – Fresh minced for bold flavor
• Fresh thyme – Adds an earthy note that ties everything together
• Salt and pepper – Season to taste
• Olive oil – A drizzle at the end brings everything together

Optional but highly recommended: crispy bacon or prosciutto as a topping. Adds crunch, saltiness, and a restaurant-style finish.

Let’s Get Cooking (Step-by-Step)

Here’s how it goes down on a typical weeknight in my kitchen:

1. Poach the Chicken
   Place your chicken breasts in a saucepan, just covered with water. Bring to a boil, then reduce to a gentle simmer. Cook for about 15 minutes—don’t overdo it or it’ll get rubbery. It’ll cook a little more later in the soup.
2. Sauté Garlic
   In a separate pot, melt your ghee (or butter) and gently sauté the garlic until fragrant. This is where the kitchen starts to smell amazing.
3. Build the Creamy Base
   Pour in the chicken broth, cream cheese, heavy cream, and thyme. Heat gently until everything is melted together and just starting to bubble.
4. Blend Half the Chicken for Creaminess
   Shred your poached chicken and set half aside. Blend the other half with the broth mixture until it’s silky smooth. I usually use a high-powered blender, but an immersion blender also works.
5. Finish the Soup
   Pour the blended base back into the pot. Stir in the remaining shredded chicken and let it warm through.
6. Serve and Top It Off
   Ladle into bowls and finish with a drizzle of good olive oil, a sprinkle of fresh thyme, and some crispy bacon or prosciutto if you’ve got it. You’ve earned it.

Easy Ways to Customize It

This soup is pretty forgiving and can be tweaked depending on your mood or what’s in your fridge:

• Add spinach or kale near the end for extra greens
• Toss in a handful of cauliflower rice to bulk it up a bit
• Use bone broth for even more protein and nutrition
• Throw in some sautéed mushrooms for an earthy kick

Make it your own—you really can’t go wrong.

Storing and Reheating

This soup keeps well, which is great because I always make a double batch.

• Fridge: Store in an airtight container for 4–5 days. It actually tastes even better the next day.
• Freezer: Freeze it flat in zip-top bags or in portions in containers. Thaws and reheats beautifully on the stove.
• Reheat Gently: Don’t blast it on high heat—warm it up slowly so the cream doesn’t separate.

Quick FAQ

Can I use dairy-free cream cheese or cream?
Yes! I’ve made this with unsweetened almond milk-based cream and vegan cream cheese—it still turns out rich and creamy. Just make sure there’s no sugar or weird flavors added.

What can I use instead of ghee?
Butter works great. Olive oil is fine too, though it won’t give the same buttery finish.

Is this soup good for meal prep?
Absolutely. Make it once, and you’ve got warm lunches or light dinners ready for days.

Final Notes

If you’re looking for a low carb soup that’s actually satisfying, this one checks every box. It’s quick, filling, and the kind of meal that makes you feel cozy from the inside out. Whether you’re keto, gluten free, or just want a solid creamy chicken soup without the noodles, this one’s a keeper.

Try Other Low Carb Recipes:

Low Carb Chicken Spaghetti

Low Carb Chicken Tikka Masala

Low Carb Chicken Vegetable Soup