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Keto Chicken Chowder – Creamy Low Carb Chicken Chowder Soup

Keto Chicken Chowder – This low carb chicken chowder is super delicious, healthy, creamy, dairy free and full of flavors that can be made on the stovetop, instant pot, or slow cooker.

Keto Chicken Chowder

Keto Chicken Chowder – Important Notes

  • I am using boneless, skinless chicken breasts, you can use boneless, skinless chicken thighs instead.
  • For the dried sage, you can use poultry seasoning.
  • Substitute green beans with asparagus, green peas zucchini, or broccoli and turnips with potatoes if not on a keto diet.

How To Thicken This Keto Chicken Chowder Soup

To thicken the soup, I am using a mixture of soaked cashews and thawed cauliflower rice. If not a fan of cashews, pour in 3 cups chicken stock when cooking the soup and make it creamy with 1 cup coconut milk, Nutpods, or use heavy cream if you’re ok with dairy. Add the cauliflower rice, heavy cream, coconut milk, and Nutpods to the blender and blend.

keto creamy chicken chowder soup

Can I Store This Keto Creamy Chicken Chowder Soup?

It serves 8 portions from this recipe, so you can pack the leftovers in an airtight container and store them in the refrigerator for up to 5-6 days, or store them in the mason jars and freeze for up to 6 months.

Keto Chicken Chowder Slow Cooker

  • Heat a pot or dutch oven over medium heat.
  • Add celery, turnips, ghee, green beans, carrots, onion, salt, and pepper, and stir cook for about 7-10 minutes or until soft.
  • Add in the rosemary, garlic, sage, thyme and cook for another 30 seconds. stirring frequently.
  • Transfer the cooked vegetables to the slow cooker, add the chicken breasts, and pour in the chicken stock. Stir to combine.
  • Cook on high for 4 hours or on low for 8 hours.
  • Meanwhile, add cauliflower rice, soaked cashews, and about 1-2 cups of the cooking liquid from the slow cooker in a blender. Blend and make a creamy paste or until smooth.
  • Pour in the creamy mixture to the slow cooker and stir to combine. Add salt and pepper as per your taste.

low carb chicken chowder soup

Low Carb Chicken Chowder Stove Top

  • Heat a pot or dutch oven over medium heat.
  • Add ghee, turnips, onion, green beans, carrots, celery, salt, and pepper. Stir cook for about 7-10 minutes or until soft.
  • Add in the garlic, sage rosemary, and thyme and stir cook for another 30 seconds.
  • Add in chicken breasts, and pour in the chicken stock. Stir to combine everything.
  • Simmer on medium-low heat for about 50 minutes or until vegetables are soft.
  • In a blender, add cauliflower rice, soaked cashews, and about 1-2 cups of the cooking liquid from the pot. Blend and make a creamy paste or until smooth.
  • Pour in the cashew cauliflower paste to the soup pot and stir to combine. Add salt and pepper as per your taste.

Low Carb Keto Chicken Chowder

Yield: 8

Keto Chicken Chowder (Creamy Low Carb)

Keto Chicken Chowder

This low carb keto chicken chowder is super delicious, healthy, creamy, dairy free and full of flavors that can be made on the stovetop, instant pot, or slow cooker.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 2 large chicken breasts, cut into cubes
  • 4 cups chicken stock
  • 2 tablespoons ghee (or olive oil or avocado oil)
  • 2 carrots, chopped
  • 4 stalks of celery, chopped
  • 2 medium turnips, peeled and chopped
  • 1 yellow onion, chopped
  • 8 ounces green beans, chopped
  • 1 tablespoon fresh or dried rosemary, chopped
  • 1 tablespoon fresh or dried thyme
  • 1/2 teaspoon dried sage
  • 4 cloves of garlic, grated or finely minced
  • 2 teaspoons pepper
  • 2 teaspoons salt

To thicken the soup

  • 2 (10-ounce) bags frozen cauliflower rice, thawed and all water squeezed out
  • 1 cup raw cashews, soaked in hot water for 1 hour, then completely drained

Instructions

  1. Set your instant pot to saute mode.
  2. Add in the ghee, turnips, onion, green beans, carrots, celery, salt, and pepper. Stir cook for about 7-10 minutes or until soft.
  3. Add in the rosemary, thyme, garlic, and sage. Stir cook for 30 more seconds.
  4. Add chicken breasts, pour in the chicken stock, and stir to combine.
  5. Close the instant pot lid, and the vent is at sealing (not venting).
  6. Cook on high for about 10 minutes. After 10 minutes, move the valve to venting and do a quick pressure release to release all the steam.
  7. In a blender, add cauliflower rice, soaked cashews, and about 1-2 cups of the cooking liquid from the pot. Blend and make a creamy paste or until smooth.
  8. Pour in the creamy cashew cauliflower mixture to the instant pot. Stir to combine. Adjust with salt and pepper as per your taste.
  9. Serve warm immediately.

Notes

To lower the carb content - Make the creamy mixture with coconut milk, nutpods, and heavy cream instead of cashews.

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Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 250Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 763mgCarbohydrates 16gFiber 4gSugar 6gProtein 17g

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Still Hungry! Try these other keto chicken recipes:

So, Guys, I hope you enjoy this keto chicken chowder soup which I make weekly. All the chicken lovers who are looking for low carb chicken chowder will enjoy this recipe. And if you like this recipe then Don’t forget to share it with your friends on Pinterest, Facebook, and other social media platforms.

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