This rich soup features tender shredded chicken in a base of chicken broth and heavy cream infused with whole roasted garlic. The chicken is simmered until tender while the garlic heads are roasted separately to achieve a mellow, softened flavor profile before being incorporated into the liquid. This recipe uses simple ingredients to create a creamy, savory bowl as a sugar-free soup.

About This Recipe

To prepare the soup, the garlic heads are roasted in the oven until soft, which transforms their sharp bite into a subtle sweetness that dissolves easily into the broth. The chicken is seared and then simmered directly in the stock to ensure the meat remains moist and absorbs the herbal notes of thyme and rosemary. It is important to simmer the soup gently after adding the heavy cream to prevent the dairy from separating while allowing the flavors to meld.

The flavor relies on the depth of the roasted garlic combined with the richness of the heavy cream and savory chicken stock. Without traditional thickeners like flour or starch, the soup maintains a smooth and cohesive consistency that highlights the natural fats and proteins. Since the chicken is shredded before being returned to the pot, it provides a consistent texture in every spoonful without the need for high-carb fillers.

This dish works well as a main course and can be prepared ahead of time. It’s easy to customize the recipe by adding fresh spinach at the end for color or using bone broth instead of standard stock to increase the depth of the savory base. This soup is best served warm, providing a filling and comforting meal that remains stable when reheated.

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Why You’ll Love This Recipe

• No flour, starch, or thickening agents
• Deep roasted garlic flavor
• Creamy without being heavy
• Simple ingredients and one pot
• Great for meal prep and freezing
• Keto-friendly comfort food

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What You’ll Need for This Keto Creamy Roasted Garlic Chicken Soup

• 2 lb boneless, skinless chicken breasts or thighs
• 2 whole garlic heads
• 2 tbsp olive oil, divided
• 4 cups chicken broth
• 1½ cups heavy cream
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ¾ tsp salt
• ½ tsp black pepper

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Step-by-Step Preparation

1. Preheat oven to 400°F. Slice the tops off the garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35–40 minutes until soft.
2. Heat remaining olive oil in a large pot over medium heat. Add chicken and sear lightly on both sides.
3. Pour in chicken broth, bring to a gentle simmer, cover, and cook for 20 minutes until chicken is fully cooked.
4. Remove chicken, shred it, and return it to the pot.
5. Squeeze roasted garlic cloves into the soup and stir to combine.
6. Add heavy cream, thyme, rosemary, salt, and black pepper. Simmer gently for 5–10 minutes without boiling.
7. Taste and adjust seasoning before serving.

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FAQ

• Can I use rotisserie chicken?
  Yes. Add shredded cooked chicken and reduce simmer time.
• Is roasted garlic keto-friendly?
  Yes. Garlic is low carb when used in moderation.
• Can this soup be frozen?
  Yes. Freeze in portions and reheat gently to avoid separation.
• Can I make this dairy-free?
  You can use full-fat coconut milk, though flavor will change.
• Does the soup thicken as it cools?
  Yes. The cream naturally thickens slightly after resting.

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Variations & Substitutions

• Use chicken thighs for richer flavor
• Add spinach at the end for greens
• Use bone broth instead of stock
• Add parmesan for extra richness
• Blend part of the soup for a smoother texture

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Serving Suggestions

• Keto garlic bread alternative
• Simple side salad
• Roasted zucchini or asparagus

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Creamy Winter Vegetable Chicken Soup
• Keto Crack Chicken Soup

New keto recipes are added every week — check back often for more low-carb inspiration!