Keto Chicken Broccoli Soup (Gluten-Free) Recipe
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.
- 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
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
- Prepare Broccoli: Chop broccoli crowns into small, bite-sized florets to ensure even cooking and set aside.
- Prep Chicken: Cut chicken breasts or thighs into 1-inch pieces and set aside.
- 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.
- 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.
- 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.
- Cook Chicken Thoroughly: Continue to simmer the soup until the chicken turns opaque and is cooked through, approximately 20 minutes.
- Melt Cheddar Cheese: Stir in the shredded cheddar cheese and cook until fully melted and well incorporated into the soup.
- 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.
- Serve: Serve the soup hot, garnished with extra shredded cheddar cheese and chopped fresh parsley for added flavor and presentation.
- 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.
- 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
