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Keto Chicken Broccoli Soup Recipe

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★★★★★

4.7 from 68 reviews

This Keto Chicken Broccoli Soup is a rich, creamy, low-carb meal perfect for those following a ketogenic diet. Made with fresh broccoli, tender chicken, and a blend of cheeses, this comforting soup delivers hearty flavor and satisfying texture. Its velvety base combines cream cheese, heavy cream, and chicken broth for a luscious consistency. Easy to prepare either on the stovetop or in a crockpot, it’s a versatile recipe suitable for cozy dinners or meal prep. This soup is thick, cheesy, and packed with protein, making it both delicious and nourishing.

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
  • ½ cup Parmesan cheese, grated
  • 2 ½ cups shredded cheddar cheese

Protein

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

Liquids

  • 2 cups chicken broth
  • 2 cups water

Spices

  • ¼ teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Instructions

  1. Prepare broccoli and chicken: Chop broccoli crowns into small bite-sized florets for even cooking. Cut chicken breasts or thighs into 1-inch pieces and set aside.
  2. Melt base ingredients: In a large 5-quart pot over medium heat, combine softened butter, cream cheese, heavy cream, chicken broth, and water. Stir occasionally until the cream cheese is fully melted and the mixture is smooth.
  3. Add chicken and seasonings: Stir in the chopped chicken pieces, dried thyme, sea salt, black pepper, onion powder, garlic powder, and grated Parmesan cheese into the pot.
  4. Add broccoli and simmer: Add the chopped broccoli florets. Cover the pot, reduce heat to low, and allow the soup to come to a simmer. Stir occasionally to combine all ingredients. Cook until the chicken is opaque and cooked through, approximately 20 minutes.
  5. Incorporate cheddar cheese: Stir in the shredded cheddar cheese and continue cooking over low heat, stirring until the cheese is completely melted and the soup is creamy and homogeneous.
  6. Adjust seasoning and consistency: Taste and adjust salt and pepper as needed. If the soup is too thick, thin it by adding additional water or chicken broth until desired consistency is reached.
  7. Serve: Serve hot, garnished with extra shredded cheddar cheese and chopped parsley if desired.
  8. Storage: Store leftovers in the refrigerator for up to 3 days. Freezing is not recommended as the soup may separate upon thawing.

Notes

  • Use fresh broccoli cut into small florets to ensure even and quick cooking.
  • Both chicken breasts and thighs work well; thighs may provide slightly more moisture.
  • The soup is very thick; add chicken broth or water as needed to adjust thickness.
  • Store leftovers in the fridge for up to 3 days. Avoid freezing to maintain texture.
  • For a slow cooker version, the cooking time is 3 hours on low or 80 minutes on medium-high.
  • Make sure to melt the cheeses completely for a smooth and creamy texture.
  • Adding extra shredded cheddar as garnish adds flavor and visual appeal.

Keywords: keto chicken broccoli soup, low carb chicken soup, creamy chicken broccoli soup, ketogenic soup, cheesy chicken soup

Find it online: https://miarosetti.com/keto-chicken-broccoli-soup-recipe/