This keto chicken cream cheese soup is a perfect soup base. Save this recipe, you can use it to make a bunch of other types of soup.
Heat the butter in a pot over medium heat.
Add the onions and saute until softened.
Stir in the garlic and saute another 30 seconds.
Add in the cream cheese and continue to saute, stirring often, until the cheese is completely melted.
Slowly whisk in the chicken broth a little at a time.
Add in the salt and pepper to taste as well as the dill.
Place the spinach in the pot and simmer covered until the spinach has wilted.
Mix the shredded chicken into the soup and simmer for 10 minutes.
Stir in the heavy whipping cream and bacon, simmer for another 5 minutes and serve topped with chopped green onions.
Calories: 425
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.