Keto Chicken Broccoli Soup Recipe

Introduction

This Keto Chicken Broccoli Soup is a creamy, comforting dish perfect for low-carb diets. Packed with tender chicken, fresh broccoli, and cheddar cheese, it’s warm and satisfying any time of year.

Ingredients

• 6 cups fresh broccoli florets, cut into small pieces
• 2 tablespoons softened unsalted butter
• 8 ounces softened cream cheese
• 1 cup heavy cream
• 2 cups chicken broth
• 2 cups water
• ½ cup parmesan cheese
• ¼ 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
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

Instructions

1. Step 1: Chop the broccoli into small, bite-sized florets and cut the chicken into 1-inch pieces. Set both aside.
2. Step 2: In a large 5-quart pot over medium heat, add the butter, cream cheese, heavy cream, chicken broth, and water. Stir occasionally until the cream cheese melts completely.
3. Step 3: Add the chicken pieces, sea salt, black pepper, onion powder, garlic powder, dried thyme, and parmesan cheese to the pot.
4. Step 4: Add the chopped broccoli, cover the pot, reduce heat to low, and simmer. Stir occasionally to meld the flavors.
5. Step 5: Cook until the chicken is opaque and cooked through, about 20 minutes.
6. Step 6: Stir in the shredded cheddar cheese until melted and fully incorporated.
7. Step 7: Taste and adjust seasoning with more salt or pepper if needed. Thin the soup with extra water or chicken broth if it’s too thick.
8. Step 8: Serve hot, garnished with chopped parsley and extra shredded cheddar cheese if desired.

Tips & Variations

• For a thicker soup, reduce the water by 1 cup or increase the cheddar cheese to 3 cups.
• Frozen broccoli can be used; reduce cooking time by 5 minutes on stovetop or 10 minutes in the crockpot.
• Substitute chicken thighs for breasts for a juicier texture; cooking time may be slightly longer.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Freezing is not recommended, as the soup may separate when thawed.

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. Just cut it into small pieces if needed and reduce the cooking time slightly—about 5 minutes less on the stovetop or 10 minutes less in a crockpot.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless chicken thighs add extra flavor and tenderness but may require a slightly longer cooking time to ensure they’re fully cooked.

Keto Chicken Broccoli Soup Recipe

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★★★★★

4.6 from 60 reviews

This Keto Chicken Broccoli Soup is a creamy, low-carb, and keto-friendly soup that’s packed with tender chicken, fresh broccoli, and rich cheeses. Ideal for a comforting meal, it combines simple ingredients like cream cheese, cheddar, and Parmesan with flavorful seasonings, creating a hearty soup perfect for those following a keto or low-carb lifestyle. The recipe provides both stovetop and crockpot methods for convenience.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes stovetop (or 3 hours crockpot on low / 80 minutes crockpot on medium-high)
• Total Time: 40 minutes stovetop (or approx. 3 hours crockpot)
• Yield: 8 servings 1x
• Category: Low Carb Keto Soups
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables and Protein

• 6 cups fresh broccoli florets, cut into small pieces
• 1 pound raw boneless chicken breasts or thighs, cut into 1-inch 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

Liquids and Broth

• 2 cups chicken broth
• 2 cups water

Seasonings

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

Instructions

1. Prepare Ingredients: Chop the broccoli into small florets and cut the chicken into 1-inch pieces to ensure even cooking.
2. Melt and Combine Dairy Base: In a large 5-quart pot over medium heat, add butter, softened 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 Spices: Add the chicken pieces, grated Parmesan cheese, and all the seasonings (thyme, sea salt, black pepper, onion powder, garlic powder) to the pot. Stir well to combine.
4. Add Broccoli and Simmer: Add the chopped broccoli to the pot, cover, reduce heat to low, and allow the soup to come to a gentle simmer. Stir occasionally to ensure all ingredients meld together.
5. Cook Chicken Through: Let the soup simmer until the chicken is opaque and cooked through, about 20 minutes on the stovetop. For crockpot, cook on low for 3 hours or medium-high for 80 minutes.
6. Add Cheddar Cheese: Stir in shredded cheddar cheese until it is completely melted and incorporated into the soup.
7. Adjust Seasoning and Consistency: Taste the soup and add more salt or pepper if needed. If the soup is too thick, thin it out by adding more water or chicken broth as desired.
8. Serve: Serve the soup hot, garnished with extra shredded cheddar cheese and chopped fresh parsley if desired. Store leftovers in the refrigerator for up to 3 days. Avoid freezing as it can cause separation.

Notes

• For a thicker soup, reduce water by 1 cup or increase cheddar cheese to 3 cups.
• You can use frozen broccoli instead of fresh—reduce cooking time by 10 minutes in the crockpot or 5 minutes on the stovetop.
• Substitute chicken breasts with boneless chicken thighs; cooking time may be slightly longer.
• Do not freeze the soup as it tends to separate upon thawing.

Keywords: keto chicken broccoli soup, low carb soup, keto soup, creamy chicken soup, broccoli cheese soup, low carb dinner, keto comfort food, American keto recipes