Keto Chicken Broccoli Soup Recipe
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.
- 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
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
- Prepare Ingredients: Chop the broccoli into small florets and cut the chicken into 1-inch pieces to ensure even cooking.
- 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.
- 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.
- 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.
- 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.
- Add Cheddar Cheese: Stir in shredded cheddar cheese until it is completely melted and incorporated into the soup.
- 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.
- 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
Find it online: https://dishedbydana.com/keto-chicken-broccoli-soup-recipe/
