This creamy chicken soup is a hearty bowl of comfort that will keep you warm all winter! Best of all, it only takes 30 minutes of cooking making it the perfect soup for any day of the week.
Whenever the weather starts to cool down, I immediately want a bowl of warm comforting soup. And nothing quite hits the spot like a bowl of creamy hearty soup!
This year I decided to share with our friends here on LCA one of my favorites that I simply call creamy chicken soup. It’s hearty, creamy and full of amazing flavor made in the instant pot aka instapot!
The best thing about this soup recipe is that you can make it from start to finish in the pressure cooker quickly and with little effort. You really only need to know how to measure and chop!
I don’t own a pressure cooker. Can I cook creamy chicken soup over a stovetop instead?
Yes, you definitely can! The cooking time will be slightly longer but you can follow the same directions.
How do you make a creamy chicken soup ?
To avoid using a carb loaded thickeners such as flour or starch, I used a little xantham gum to give it extra creaminess and hold the texture together. It might not be as thick as traditional creamy soups, but still tastes great and keto friendly!
Can I add other vegetables to this creamy chicken soup?
Yes! This recipe is fully customizable. You can add different vegetables such as peas, carrots, cabbage etc. Since this is a keto and low carb friendly chicken soup, we chose to leave those out but feel free to add to your liking.
What kind of chicken do you recommend using for creamy chicken soup?
My personal preference is thighs just because it’s the juiciest meat but feel free to use breast meat or to make life even easier, you can use rotisserie chicken meat as well.
Looking for other hearty soup recipes?
- Asian Style Oxtail Borscht Soup
- Japanese Cream Corn Potage Soup
- Salmon Bacon Chowder
- Peruvian Chicken Soup – Aguadito de Pollo
- Creamy Coconut Tom Kha Gai Soup
Now, let’s get making these Creamy Chicken Soup recipe!
- Prepping Time 10M
- Cooking Time 30M
- Total Time 40M
- Net Carb/Serv ~3g
- Servings 8
Ingredients
- 1 lb Boneless and Skinless Chicken Thigh (about 3-4 pieces)
- 3 Slices Bacon
- 1 Cup Chopped Brown Onion (about 1/2 whole onion)
- 2 Celery Stalks
- 1 Cup Mushroom
- 1 Green Onion Stalk
- 5 Cup Chicken Broth
- 2 tbsp Butter
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Garlic Powder
- 2/3 Cup Heavy Cream
- 1/4 tsp Xanthan Gum (or thickener of choice)
Directions
1) Gather all the ingredients.
2) Chop bacon into slices and chicken into 1/4 x 1/4 inch cubes.
3) Chop onions, celery, mushrooms, green onions and set aside.
4) Add sliced bacon into Instapot and saute for 2-3 minutes until the pot is well coated with the bacon oils. Note – you may need to spray cooking oil in the Instapot to avoid sticking.
5) Add chopped brown onions into Instapot and cook for another 2-3 minutes until onions are fragrant and translucent.
6) Add cubed chicken, chopped celery, mushrooms.
7) Pour the chicken broth into the Instapot and add salt, black pepper, garlic powder and butter. Mix until all ingredients are well combined and place cover on Instapot. Pressure cook on high for 30 minutes. Note – if cooking on a stove top, cook for 50-70 minutes covered on medium low heat.
8) Once done, quick release the pressure from the Instapot and remove the lid. Add heavy cream and Xanthan Gum into the Instapot and cook for 1-2 more minutes while stirring to allow the Xanthan Gum to dissolve. Transfer soup to serving bowl and sprinkle on chopped green onions.
Hope you enjoy your Creamy Chicken Soup!
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Creamy Chicken Soup
Ingredients
- 1 lb Boneless and Skinless Chicken Thigh about 3-4 pieces
- 3 Slices Bacon
- 1 Cup Chopped Brown Onion about 1/2 whole onion
- 2 Stalks Celery
- 1 Cup Mushroom
- 1 Stalk Green Onion
- 5 Cup Chicken Broth
- 2 tbsp Butter
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Garlic Powder
- 2/3 Cup Heavy Cream
- 1/4 tsp Xanthan Gum or thickener of choice
Instructions
- Gather all the ingredients.
- Chop bacon into slices and chicken into 1/4 x 1/4 inch cubes.
- Chop onions, celery, mushrooms, green onions and set aside.
- Add sliced bacon into Instapot and saute for 2-3 minutes until the pot is well coated with the bacon oils. Note - you may need to spray cooking oil in the Instapot to avoid sticking.
- Add chopped brown onions into Instapot and cook for another 2-3 minutes until onions are fragrant and translucent.
- Add cubed chicken, chopped celery, mushrooms.
- Pour the chicken broth into the Instapot and add salt, black pepper, garlic powder and butter. Mix until all ingredients are well combined and place cover on Instapot. Pressure cook on high for 30 minutes. Note - if cooking on a stove top, cook for 50-70 minutes on medium low heat.
- Once done, quick release the pressure from the Instapot and remove the lid. Add heavy cream and Xanthan Gum into the Instapot and cook for 1-2 more minutes while stirring to allow the Xanthan Gum to dissolve. Transfer soup to serving bowl and sprinkle on chopped green onions.
Video
Nutrition
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