Keto Chicken Broccoli Soup (Gluten-Free) Recipe

Introduction

This Keto Chicken Broccoli Soup is a creamy, comforting dish that’s both gluten-free and low-carb. Packed with tender chicken, fresh broccoli, and rich cheeses, it’s perfect for a satisfying meal any day of the week.

Ingredients

• 6 cups fresh broccoli florets, cut into small pieces
• 2 tablespoons unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 cup heavy cream
• 2 cups chicken broth
• 2 cups water
• 1/2 cup Parmesan cheese, grated
• 1/4 teaspoon dried thyme
• 2 ½ cups shredded cheddar cheese
• 1 pound raw boneless chicken breasts or thighs, cut into 1-inch pieces
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions

1. Step 1: Chop the broccoli into small, bite-sized florets for even cooking. Set aside.
2. Step 2: Cut the chicken breasts or thighs into 1-inch pieces. Set aside.
3. Step 3: In a large 5-quart pot over medium heat, combine the butter, cream cheese, heavy cream, chicken broth, and water. Stir occasionally until the cream cheese is fully melted and incorporated.
4. Step 4: Add the chicken pieces, sea salt, black pepper, onion powder, garlic powder, dried thyme, and Parmesan cheese to the pot. Stir to combine.
5. Step 5: Add the broccoli florets to the pot. Cover and reduce the heat to low. Let the soup simmer, stirring occasionally, until the chicken is cooked through and opaque, about 20 minutes.
6. Step 6: Stir in the shredded cheddar cheese and cook until fully melted and well incorporated.
7. Step 7: Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, thin it out by adding extra water or chicken broth.
8. Step 8: Serve the soup hot, garnished with chopped parsley and additional shredded cheddar cheese if desired.

Tips & Variations

• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• For a slower cooking method, prepare this soup in a crockpot on low for 3 hours or medium-high for 80 minutes, adding cheese at the end.
• Add a pinch of nutmeg for a warm, subtle spice that complements the creamy soup.
• To keep it dairy-free, substitute cream cheese, butter, and cheeses with dairy-free alternatives.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. Avoid freezing as the soup may separate upon thawing, affecting texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli, but it may release more water and make the soup thinner. Add it towards the end of cooking to avoid overcooking.

Is this soup suitable for a ketogenic diet?

Absolutely. This recipe is low in carbs, high in fat, and includes moderate protein, making it a great fit for a keto diet.

Keto Chicken Broccoli Soup (Gluten-Free) Recipe

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★★★★★

4.9 from 137 reviews

This Keto Chicken Broccoli Soup is a creamy, comforting, and gluten-free dish perfect for low-carb diets. Made with tender chicken, fresh broccoli, and rich cheeses, it offers a deliciously thick and flavorful soup that’s keto-friendly and easy to make either on the stovetop or in a crockpot for convenience.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes (stovetop) or 80 minutes (crockpot on medium-high)
• Total Time: 35 minutes (stovetop) or 1 hour 35 minutes (crockpot)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 6 cups fresh broccoli florets, cut into small pieces

Dairy

• 2 tablespoons unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 2 ½ cups shredded cheddar cheese

Proteins

• 1 pound raw boneless chicken breasts or thighs, cut into 1-inch pieces

Liquids & Broths

• 2 cups chicken broth
• 2 cups water

Spices & Seasonings

• 1/4 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions

1. Prepare Broccoli: Chop broccoli crowns into small, bite-sized florets to ensure even cooking and set aside.
2. Prep Chicken: Cut chicken breasts or thighs into 1-inch pieces and set aside.
3. Melt Ingredients: In a large 5-quart pot over medium heat, combine butter, softened cream cheese, heavy cream, chicken broth, and water. Stir occasionally until the cream cheese is fully melted and the mixture is smooth.
4. Add Chicken and Cheese: Add the chicken pieces, dried thyme, sea salt, black pepper, onion powder, garlic powder, and grated parmesan cheese to the pot. Stir to combine.
5. Add Broccoli and Simmer: Add the chopped broccoli florets to the pot. Cover and reduce heat to low. Let the soup simmer gently, stirring occasionally to meld the flavors.
6. Cook Chicken Thoroughly: Continue to simmer the soup until the chicken turns opaque and is cooked through, approximately 20 minutes.
7. Melt Cheddar Cheese: Stir in the shredded cheddar cheese and cook until fully melted and well incorporated into the soup.
8. Season and Adjust: Taste the soup and add additional salt and pepper if needed. The soup is thick; you can thin it by adding more water or chicken broth to the desired consistency.
9. Serve: Serve the soup hot, garnished with extra shredded cheddar cheese and chopped fresh parsley for added flavor and presentation.
10. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the soup tends to separate upon thawing.
11. Alternative Slow Cooker Method: In a crockpot, combine butter, softened cream cheese, heavy cream, chicken broth, and water and mix well. Add the chopped chicken, broccoli, and spices. Cover and cook on low for 3 hours or on medium-high for 80 minutes. Stir in shredded cheddar cheese until melted, adjust seasoning, thin if needed, and serve.

Notes

• Ensure broccoli florets are small and bite-sized for even cooking and better texture.
• The soup thickens as it cools; thin with extra broth or water when reheating if desired.
• The recipe works well both on the stovetop and in a crockpot for convenient slow cooking.
• Do not freeze leftovers as the creamy texture may separate upon thawing.
• Use boneless, skinless chicken thighs for more moist and flavorful soup, or breasts for leaner protein.
• Adjust spices according to your preference to enhance the flavor.

Keywords: keto chicken broccoli soup, gluten-free soup, low-carb soup, creamy chicken soup, keto dinner, slow cooker chicken soup, stovetop soup