This yummy, low-carb chicken soup comes together quickly with simple ingredients. It can be easily made in the Instant Pot or stove top!
Wednesday is milk delivery day around here, where our local Raw Milk dairy drops off anywhere from 20-30 gallons of milk at our house.
It’s exciting just for the sheer fact that once again I have heavy cream that floats to the top of the milk. I like to skim off that cream and use it for many things in the kitchen. Things like cultured butter, sour cream, sourdough, rice pudding, or adding into soups or stews that the family loves to eat.
It saves me from having to buy the less than stellar heavy cream in the store when I want to make this low carb chicken soup.
It was earlier in the day when my husband actually said he wanted something low carb for dinner so I wanted to try my best to make this chicken soup. It’s simple, always devoured by the kids and it’s absolutely delicious.
We had some thawed chicken breasts ready to cook. While they cooked up relatively quickly in the Instant Pot, you can also start with frozen chicken. Frozen chicken just takes a bit longer.
Simple Low-Carb Chicken Soup
If you are starting out with thawed chicken breasts, throw them in the Instant Pot for 13-15 minutes at high pressure to cook. When done, release the pressure, dump the liquid and shred the chicken into larger pieces.
Add the olive oil or avocado oil to the Instant Pot and saute the onions and garlic until soft. Toss in the chicken, chicken broth and heavy cream and push the “soup” function on the Instant Pot.
You want to just gradually heat up the soup to allow the flavors to combine. Don’t allow the cream to get too hot or it will curdle on the top of the soup. Stir thoroughly and season liberally with salt and pepper.
The soup is wonderful when served in bowls garnished with cilantro, chopped radish and additional chopped onions. It’s not a creamy soup, but a really flavorful soup with a nice broth base.
You could even adapt the recipe to include diced carrots, mushrooms or zucchini. If you are looking for a creamier soup throw in 2 oz of cubed cream cheese. We love ours as-is without the added cream cheese and it certainly doesn’t stick around long!
Serve the soup next to these cheddar jalapeño rolls – which are also low carb and Keto-friendly!