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Low Carb Cream of Chicken Soup Recipe

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Low carb cream of chicken soup! This freezable recipe works for Trim Healthy Mama and Atkins, and it's keto-friendly too! Perfect by itself or in casseroles.

The ultimate low-carb, gluten-free cream of chicken soup recipe – perfect for casseroles! This recipe can work as a keto cream of chicken soup recipe, too!

I LOVE a good casserole, especially ones that feature this low carb cream of chicken soup recipe. I especially love to double casserole recipes and freeze one for later

It seems like the key to many good casseroles is the not-so-good-for-you cans of condensed soup. For many years, we omitted the canned soup entirely because I couldn't find a gluten-free option at the store…but the casseroles were bland and decidedly dry. When I finally found a gluten-free option at the store, I saw that it was loaded with preservatives and definitely not low-carb. 

Wanting a creamy, delicious casserole, but lacking a gluten-free low carb cream of chicken soup recipe, I decided to make my own. This recipe makes enough to replace three cans of the condensed soup, so I use one portion and freeze the other two. I've got two versions of this recipe – one with almond flour and coconut flour (which is keto-friendly) and one with Trim Healthy Mama's Baking Blend. The almond flour/coconut flour version was good, but tasted a tiny bit grainy and nutty when I ate the soup straight (it smelled so good that I ate a bowl of it – it was delicious!). Once I baked it in a casserole, however, that grainy and nutty taste disappeared and it was extra awesome. 

My favorite way to use this recipe is my Low Carb Chicken Divan Casserole. My kids ask for it weekly!

UPDATE: Several people have asked me about getting a “condensed” cream of chicken soup from this recipe. You can try reducing the chicken broth, but if you do that, I definitely don't recommend eating it straight. If you find that you use this in a recipe and it's too creamy or adds too much liquid (I haven't had that happen yet), you may want to try to reduce the chicken broth. 

Trim Healthy Mama S recipe. Low-carb, gluten-free cream of chicken soup - perfect for casseroles! I've needed a recipe like this!

Here it is – Gluten-Free Low Carb Cream of Chicken Soup! Try it in this Low Carb Chicken Divan Casserole for a hearty and delicious family meal!

Low-Carb Gluten-Free Cream of Chicken Soup
Serves 9
A low-carb, gluten-free recipe for cream of chicken soup - perfect for casseroles! THM S
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
  1. 4 Tablespoons butter
  2. 1/2 small yellow onion, diced
  3. 2 cloves of garlic, smashed and peeled
  4. 1/3 cup THM Baking Blend* OR 2 1/2 Tablespoons coconut flour + 2 1/2 Tablespoons almond flour
  5. 1 cup heavy cream
  6. 3 cups chicken broth
  7. 1/2 cup cooked chicken, shredded or chopped, no skin**
  8. 1 teaspoon onion powder
  9. 1 teaspoon garlic powder
  10. 1 teaspoon salt
  11. 1 teaspoon parsley
  12. 1/2 teaspoon black pepper
  1. Melt butter in a saucepan over medium heat
  2. Add onions and garlic and sauté 2-3 minutes
  3. Add THM Baking Blend OR coconut/almond flour combo and stir well
  4. Cook for 2-3 more minutes or until mixture is golden and pasty
  5. Add chicken broth, seasoning, and chicken and bring to a boil
  6. Reduce heat, cover your saucepan, and simmer for 10 minutes
  7. Pour into your blender (set on low)*** and blend until completely smooth
  8. Pour from blender back into saucepan
  9. Add heavy cream and simmer until heated through.
  10. COOL COMPLETELY - it should thicken a bit as a cools - before dividing into thirds and using in a casserole or freezing.
  1. *If you use THM Baking Blend, you may want to add an extra teaspoon of butter. Mine turned out even better with a little extra liquid.
  2. **I just pulled a mix of light and dark meat off of a rotisserie chicken from the grocery store.
  3. ***Please don't set your blender on "High" when you're dealing with hot liquids! Start on the lowest setting possible and use caution!

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Low Carb Condensed Cream of Mushroom Soup

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  1. To eat this as a soup, for a single serving would you use one third of the recipe and add water (as you would for canned soup)? Or use it for strength? Thanks!

    1. Good question! It’s not condensed, so no water is needed. It replaced the condensed soup 1:1 in a casserole, but 1/3 of the recipe makes a good cup or small bowl of soup with no water needed. I did mention in the post that the coconut/almond flour soup has a bit of a grainy/nutty taste, but it still tastes great. You could also try blending it longer to get a smoother taste and texture.

      1. So, to get the condensed version, can I just use HALF the amount of water to make the broth?

        1. You can definitely experiment! Mine got thicker the more it cooled, but it still didn’t need additional water. I substituted it for a can of condensed soup and the casserole tasted great, but a thicker version with less water could definitely still work – I just wouldn’t try to eat it straight that way.

    2. I am making this to use in the chicken divan recipe. I just tasted it. It is fabulous. I used exactly as printed with THM baking blend. I will divide into the 3 servings and freeze the other 2/3. If I can stay out of it that is. Thank you so so much.

  2. This looks amazing and I’m so excited to try it. Was curious if you think I could can this? Would be nice to make a huge (thinking quadrupled batch plus) and can in jelly or pint jars. If you think yes, what amount do you use in a recipe ( like would you do jelly 6oz or 8 oz or pint 16oz) and would you suggest pressure canning like done with meats or water bath? Thank you so much! Very excited about this game changer!

    1. I’ve tripled the recipe and frozen it, but I’ve never tried pressure canning. I’m sorry I can’t help more! I would think that this needs to stay refrigerated or frozen because of the meat and cream, but then I really don’t know anything about canning. Sorry I can’t help more!

    2. You can go to the National Center for Home Food Preservation site for instructions on canning soup.

  3. Hot water bath canning relies on higher acid and/or salt content to prevent bacterial growth. Pressure canning is necessary to reach the temperatures required to sterilize other foods for preserving without chemical additives. Pressure canning this soup would be great but be aware that the heat of canning will caramelize the cream more changing the flavor some. I don’t know what times and pressure would be required. We love to pressure can stew meat for quick and easy soups and to save freezer space.

  4. I love your recipes so much! I’m an avid follower. I definitely plan on adding this recipe on my to do list. Does it matter if i use heavy whipping cream or just heavy cream? Thank you so much for insight and I’m looking forward to your reply

    1. Thanks so much, Deanna! Heavy cream has slightly more fat than whipping cream, but either will work just fine in this recipe!

  5. So, do you use this just in casseroles or do you eat it as a stand alone soup? Also, is 1/3 of the recipe the amount needed when recipes call for a can of soup? Thanks!

    1. Either! I really like this soup on it’s own, but it’s an excellent replacement for soup in casseroles, too. Yes, 1/3 of the recipe works well in a casserole.

    1. I’m sorry; I haven’t tried that as a substitution yet! I can’t tell you if it will work or not, but please let me know if you try it! I’d love to hear how it turns out! If you follow Trim Healthy Mama, that will change the fuel type.

  6. Jen, just wanted to say thanks for sharing your recipes. I started this more than a yr. ago, and must eat GF, and have issues with brain fog, since I went through anaflalactic shock two times. I am weary from a busy day & decided to pop on your site, and try something different for supper. I need to reboot myself to THM and knew you seem to be consistent with this eating style. So yes, I’m going to try the LCarb- CX Divan to the best of my weary ablity. As God would have it, my hubby just called and will be late so I have a little extra time to get it together. Thanks a million!!

  7. I just read Suzanne Somers Tox-Sick… what an incredible amount of information! Now, due to the information she shared I refuse to use the canned soups with all of the chemicals so your recipe is perfect! I cannot wait to make a Mexican Chicken Casserole tonight with your soup recipe. Thank you for the recipe. Cannot wait to try it! Also, I will plan to make a lot and can it.

  8. Hi, I love this recipe. It’s delicious and simple to make. I just have a question about the serving size. It says that it makes 9 servings. So is it 9 – 1/3 cups? Or is the recipe divided into 3? I made it was was able to get 3 – 1 Cup servings.

    1. Hi, I’m sorry I didn’t make that clearer. To replace condensed soup in a recipe, 1/3 cup is all that’s needed to replace 1 serving. I hope that clarifies things. When I make this soup to eat on it’s own, I get about 3 one cup servings.

  9. Making this right now. Looks fantastic. So happy with how it is turning out. I subbed dried minced onion for the onion. Using the soup to make a chicken and rice casserole. (Cross over). I’m going to mix it with my whole grain brown rice and top it with chicken breast tender.

    1. I’m sorry, I’ve never tried that so I can’t vouch for the results! Rice flour would move it out of the low-carb category. 🙂

  10. Hi! If I don’t have THM or almond or coconut flour, can I use all purpose flour instead?

  11. This is a really good recipe! I’ve turned it into condensed by boiling down the broth, chicken, & spices to very low liquid & then turned the heat down, added the cream & simmered until thickened. I also add about 1 tsp each of thyme & celery seed. It is such a yummy base for my chicken curry & hamburger stroganoff!

    1. Hi Emily! To be honest, I don’t feel like I can answer that question. From my research, THM Baking Blend looks like it keto-friendly, but some keto bloggers seem to disagree. In my non-expert opinion it should be fine, but a keto enthusiast might disagree. Sorry I don’t have a better answer for you!

  12. I love this recipe! I have made it several times. My husband is dairy free so I substitute the heavy cream for coconut whipping cream and it is delicious. It still has that creamy texture. Thank you so much for this recipe. I can’t remember the last time I bought canned cream of chicken soup! Thanks again!

  13. Hello! I made this today! I will be freezing some for either soup or to use in other casserole/ pot pie recipes. I’m making the chicken divan casserole for dinner tonight using the soup. We have our town’s annual Christmas Tree Lighting tonight….perfect for a cozy dinner prior to the event! Thank you for your prayers here recipes!

  14. I have a coconut allergy; do you think it would work to add more almond flour in place of the coconut flour? Or maybe collagen protein powder to thicken it?

  15. Your Cream of Mushroom Soup is dairy-free, but this one is not. 🙁 Do you have a dairy-free recipe for the Cream of Chicken? I can easily substitute butter and regular milk, but when it comes to heavy cream or evaporated milk I’m limited. Thanks so much!

  16. I make so many casseroles for myself on Keto. Then food is available for me when I come in hungry. And my husband is not on keto so I can prepare his meal and not be tempted to grab his potatoes and bread!! Thank you so much. Again, this recipe makes sense!! I am getting ready to make a Creamy Summer Squash Casserole with fresh loot from my garden. It calls for croutons and cream of chicken soup. I plan to use Pork rinds for the croutons. And I will use this for the cream of chicken. We will see!!

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