Keto Creamy Chicken Soup
This keto 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.
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.
Now, if you’re ready, let’s get making some keto creamy chicken soup perfect for the winter time!
Prepping Time 10M
Cooking Time 30M
Total Time 40M
Net Carb/Serv ~3g
- 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
- 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.