This Keto Crock-Pot Creamy Chicken and Vegetable Soup is a delicious and comforting dish, perfect for anyone following a low-carb, high-fat keto diet. By using wholesome ingredients like chicken, leafy greens, and low-carb vegetables, this soup delivers all the nutrients and flavors of a traditional creamy soup without the added carbs. Cooking it in a Crock-Pot brings out the flavors and makes it easy to prepare, especially for busy days when you want a satisfying, low-maintenance meal waiting for you at the end of the day.
The combination of chicken thighs, broth, and heavy cream creates a rich and creamy base, making this soup incredibly hearty and filling. Low-carb vegetables like spinach, mushrooms, zucchini, and celery add flavor and texture while keeping the soup light on carbs. Herbs like thyme and rosemary infuse the broth with a subtle, savory depth, perfectly complementing the creamy consistency and balancing the soup’s flavors.
This keto soup is highly customizable as well! You can add your favorite low-carb vegetables or even some crumbled bacon for an extra boost of flavor. It reheats beautifully, making it ideal for meal prep or freezing for later. Whether you’re new to keto or a seasoned low-carb enthusiast, this creamy chicken and vegetable soup is bound to become a go-to recipe, offering comfort, nutrition, and incredible flavor with every spoonful.
Keto Crock-Pot Creamy Chicken and Vegetable Soup
Ingredients
- 1 lb boneless, skinless chicken thighs (or breasts)
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 2 cups chopped spinach or kale
- 1 cup sliced mushrooms
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1/2 cup chopped onion (optional; adds a few extra carbs)
- 2-3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional for added creaminess)
Instructions
- Prep Chicken and Veggies: Place the chicken thighs (or breasts) in the Crock-Pot. Add chopped spinach (or kale), mushrooms, celery, zucchini, onion, and garlic.
- Add Broth and Seasoning: Pour in the chicken broth, then add thyme, rosemary, salt, and pepper.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken, shred it with two forks, and return it to the Crock-Pot.
- Add Cream and Parmesan: Stir in the heavy cream and Parmesan cheese, if using. Allow the soup to heat for an additional 10-15 minutes until the soup thickens slightly.
- Adjust Seasoning: Taste and add salt or pepper as needed.
Optional Garnishes
- Fresh parsley or cilantro
- Sliced avocado
- Crumbled bacon
