Keto Chicken Broccoli Soup Recipe

Introduction

This keto chicken broccoli soup is a comforting, creamy meal perfect for anyone following a low-carb lifestyle. Packed with tender chicken, fresh broccoli, and rich cheeses, it’s both hearty and satisfying without relying on starches. Whether you need a quick stovetop dinner or a slow-cooked option, this recipe has you covered.

Ingredients

• 4 cups fresh broccoli florets (or frozen)
• 2 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup heavy cream
• 3 cups chicken broth
• 1 cup water
• ½ cup grated Parmesan cheese
• 1 pound boneless chicken breasts or thighs, cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Chop broccoli into small florets and cut the chicken into 1-inch pieces. Set aside.
2. Step 2: In a large 5-quart pot over medium heat, combine butter, cream cheese, heavy cream, chicken broth, and water. Stir until well blended.
3. Step 3: Add the grated Parmesan cheese, broccoli florets, dried thyme, salt, and black pepper. Cover, reduce heat to medium-low, and simmer gently, stirring occasionally, until broccoli is tender.
4. Step 4: Add the chicken pieces to the pot and cook until chicken is opaque and cooked through, about 5-7 minutes.
5. Step 5: Stir in the shredded cheddar cheese until fully melted and incorporated. Adjust seasoning if needed.
6. Step 6: Serve the soup hot, garnished with extra shredded cheddar cheese and chopped parsley if desired.

Tips & Variations

• Use frozen broccoli for convenience and add it directly to the pot without thawing.
• For a thicker soup, reduce the water by 1 cup or add an extra ½ cup of cheddar cheese.
• Swap dried thyme for fresh thyme or rosemary for a different flavor profile.
• To make this soup in a slow cooker, combine all ingredients except cheddar cheese; cook on low for 4-6 hours and stir in cheddar before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much after refrigeration, thin it out with a little water or chicken broth while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this recipe and saves prep time. Just add it directly to the pot without thawing first.

Is this soup suitable for a keto diet?

Absolutely. This soup is low in carbs and high in healthy fats and protein, making it perfect for keto and low-carb diets.

Keto Chicken Broccoli Soup Recipe

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★★★★★

4.8 from 62 reviews

This Keto Chicken Broccoli Soup is a hearty and comforting low-carb meal combining tender chicken and fresh broccoli in a creamy, cheesy broth. Rich in protein and flavor, it’s perfect for anyone following a ketogenic or gluten-free diet looking for a satisfying soup that’s quick to prepare on the stovetop or in a slow cooker.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

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

Instructions

1. Prepare Ingredients: Chop broccoli into small florets and cut chicken into 1-inch pieces to ensure even cooking and texture throughout the soup.
2. Combine Base Ingredients: In a large 5-quart pot over medium heat, add softened butter, cream cheese, heavy cream, chicken broth, and water. Stir constantly to blend the ingredients smoothly.
3. Add Parmesan and Broccoli: Stir in the grated Parmesan cheese until melted, then add the chopped broccoli along with dried thyme, sea salt, and black pepper. Cover the pot, reduce heat to medium-low, and allow the mixture to come to a low simmer while stirring occasionally.
4. Cook Chicken: Add the chicken pieces to the simmering soup. Cook until the chicken turns opaque and is fully cooked through, approximately 8-10 minutes.
5. Incorporate Cheddar Cheese: Stir in shredded cheddar cheese until completely melted and well incorporated, giving the soup a rich and creamy texture.
6. Adjust Seasoning and Consistency: Taste the soup and adjust seasoning with additional salt or pepper if needed. For a thinner soup, add more water or chicken broth; for thicker consistency, reduce water by one cup or add an extra half cup of cheddar cheese and stir until melted.
7. Serve: Ladle the soup into bowls, garnish with chopped parsley and extra shredded cheddar cheese if desired, and serve hot for a comforting ketogenic meal.

Notes

• You can substitute fresh broccoli with frozen broccoli florets if needed; just adjust cooking time accordingly.
• For a thicker soup, use less water or add more cheese to naturally thicken the broth.
• This soup can also be prepared in a slow cooker on low for 4-6 hours for convenience.
• Adjust spices to taste, adding garlic powder or onion powder for additional flavor if desired.
• This soup keeps well for up to 4 days refrigerated and can be frozen for longer storage.

Keywords: keto chicken broccoli soup, low carb chicken soup, creamy chicken broccoli soup, ketogenic soup, gluten free soup, low carb soup, chicken and broccoli recipe