Introduction: Ready for a Creamy, Low-Carb Bowl of Comfort?
Craving a rich, cheesy soup that fits perfectly into your keto lifestyle? This Keto Chicken Broccoli Soup is your ultimate comfort food! Packed with tender broccoli, juicy chicken, and a creamy blend of cheddar, cream cheese, and parmesan, this soup delivers bold flavors while keeping carbs low. The hint of thyme, garlic, and onion powder adds savory depth, making it ideal for cozy dinners, meal prep, or a satisfying lunch. Inspired by your love for creamy, hearty dishes like Cottage Cheese Chicken Soup and Cottage Cheese Broccoli Cheddar Soup, this keto-friendly recipe is easy, indulgent, and sure to please. Ready to simmer a pot of cheesy goodness? Let’s dive into this delicious recipe!
Overview: Why Keto Chicken Broccoli Soup is a Must-Try
This Keto Chicken Broccoli Soup combines the heartiness of chicken and broccoli with a luscious, cheesy cream base, making it a perfect low-carb, high-fat meal for keto dieters. It’s gluten-free, rich in protein, and can be made on the stovetop or in a crockpot for convenience. What makes it special? It’s thick, creamy, and satisfying without the carbs, with two cooking methods to suit your schedule.
- Time Requirement: Stovetop: ~40 minutes (15 minutes prep, 25 minutes cooking); Crockpot: ~3 hours on low or 80 minutes on medium-high.
- Difficulty Level: Easy! Great for beginners or busy days.
- Why It’s Special: It’s a keto-friendly, gluten-free soup with a creamy, cheesy texture, perfect for low-carb comfort meals.
This soup is a rich, crowd-pleasing treat that’s sure to satisfy your keto cravings. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Keto Chicken Broccoli Soup. Each ingredient adds to the creamy, cheesy, and savory magic.
- Broccoli Florets (6 cups, fresh, cut into small pieces): Adds low-carb, nutrient-rich texture and flavor.
- Unsalted Butter (2 tablespoons, softened): Provides richness for the base.
- Cream Cheese (8 ounces, softened): Creates a thick, creamy texture.
- Heavy Cream (1 cup): Adds luxurious, keto-friendly fat content.
- Chicken Broth (2 cups): Forms the savory soup base.
- Water (2 cups): Thins the soup to the desired consistency.
- Parmesan Cheese (½ cup, grated): Adds nutty, umami flavor.
- Dried Thyme (¼ teaspoon): Brings warm, herbaceous notes.
- Shredded Cheddar Cheese (2½ cups): Provides melty, cheesy goodness.
- Boneless Chicken Breasts or Thighs (1 pound, raw, cut into 1-inch pieces): Adds hearty protein.
- Sea Salt (1 teaspoon): Enhances flavor.
- Black Pepper (½ teaspoon): Adds subtle heat.
- Onion Powder (¼ teaspoon): Contributes savory depth.
- Garlic Powder (¼ teaspoon): Infuses aromatic flavor.
- Chopped Parsley and Shredded Cheddar (for garnish): Adds a fresh, colorful finish.
Substitutions and Variations
- Broccoli: Swap with cauliflower florets or zucchini for a different low-carb veggie.
- Butter: Use olive oil or ghee for a different fat profile.
- Cream Cheese: Replace with mascarpone or full-fat Greek yogurt (note: yogurt may slightly alter texture).
- Heavy Cream: Substitute with coconut cream for a dairy-free, keto-friendly option.
- Chicken: Use shredded rotisserie chicken or cooked ground chicken; adjust cooking time if pre-cooked.
- Cheddar Cheese: Swap with Gouda, Colby, or a keto-friendly vegan cheddar.
- Add-Ins: Stir in ¼ teaspoon red pepper flakes for heat, ½ cup crumbled bacon for extra flavor, or ¼ cup sautéed mushrooms for umami.
- Vegetarian Version: Replace chicken with tofu or extra vegetables and use vegetable broth.
Step-by-Step Instructions
This Keto Chicken Broccoli Soup can be made on the stovetop or in a crockpot. Follow the method that suits your schedule!
Stovetop Directions
- Prep Ingredients: Chop 6 cups broccoli florets into small, bite-sized pieces. Cut 1 pound chicken breasts or thighs into 1-inch pieces. Set both aside.
- Create the Base: In a large 5-quart pot over medium heat, combine 2 tablespoons softened butter, 8 ounces softened cream cheese, 1 cup heavy cream, 2 cups chicken broth, and 2 cups water. Cook, stirring occasionally, until the cream cheese is fully melted and incorporated.
- Add Chicken and Spices: Stir in the chopped chicken, 1 teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ½ cup grated parmesan cheese.
- Cook Broccoli: Add the chopped broccoli florets to the pot. Cover, reduce heat to low, and simmer for about 20 minutes, stirring occasionally, until the chicken is opaque and cooked through.
- Add Cheddar: Stir in 2½ cups shredded cheddar cheese until fully melted and well incorporated.
- Adjust Seasoning and Consistency: Taste and add more salt or pepper if needed. For a thinner soup, add extra water or chicken broth (¼ cup at a time) and stir well.
- Serve: Ladle into bowls, garnish with chopped parsley and extra shredded cheddar, and serve hot.
Tip: Stir frequently during simmering to prevent sticking and ensure even cooking.
Crockpot Directions
- Prep Ingredients: Chop 6 cups broccoli florets into small, bite-sized pieces. Cut 1 pound chicken breasts or thighs into 1-inch pieces. Set both aside.
- Combine Base: In a crockpot, add 2 tablespoons softened butter, 8 ounces softened cream cheese, 1 cup heavy cream, 2 cups chicken broth, and 2 cups water. Stir well to combine.
- Add Chicken and Spices: Add the chopped chicken, 1 teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ½ cup grated parmesan cheese.
- Add Broccoli: Stir in the chopped broccoli florets.
- Cook: Cover and cook on low for 3 hours or medium-high for 80 minutes.
- Add Cheddar: Stir in 2½ cups shredded cheddar cheese until fully melted and incorporated, stirring a few times to ensure even melting.
- Adjust Seasoning and Consistency: Taste and add more salt or pepper if needed. For a thinner soup, add extra water or chicken broth (¼ cup at a time) and stir well.
- Serve: Ladle into bowls, garnish with chopped parsley and extra shredded cheddar, and serve hot.
Tip: If using pre-cooked chicken, reduce crockpot cooking time by 30 minutes to avoid overcooking.
Assembly: Building the Perfect Keto Chicken Broccoli Soup
Making this Keto Chicken Broccoli Soup is all about creating a creamy, cheesy bowl with rich, low-carb flavors. Here’s how to make it perfect:
- Prep Evenly: Chop broccoli and chicken into uniform, bite-sized pieces for consistent cooking.
- Melt Cheeses Smoothly: Stir frequently to ensure cream cheese and cheddar melt evenly without clumping.
- Adjust Thickness: Add broth or water gradually to achieve your preferred soup consistency.
- Garnish Thoughtfully: Sprinkle parsley and cheddar for a vibrant, appetizing finish.
Presentation Tips:
- Serve in warm bowls with a drizzle of olive oil or extra cheddar for richness.
- Pair with keto-friendly bread, a side salad, or roasted low-carb vegetables for a complete meal.
- Garnish with a sprinkle of cracked black pepper, bacon bits, or fresh herbs for extra flair.
Storage and Make-Ahead Tips
This soup is great for meal prep but requires careful storage due to its creamy base. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended, as the creamy base may separate when thawed.
- Reheating:
- Reheat on the stovetop over low heat, stirring occasionally, until warmed through (5–7 minutes).
- Microwave individual portions for 1–2 minutes, stirring halfway to prevent separation.
- Make-Ahead Tips:
- Prep broccoli, chicken, and spices up to a day ahead and store in the fridge.
- Make the soup base (without cheddar or garnish) up to 2 days ahead and refrigerate; add cheddar and garnish when reheating.
- For crockpot prep, combine all ingredients except cheddar and store in the fridge overnight; add to crockpot and cook as directed.
Tip: Stir well after reheating to restore creaminess; add a splash of broth if it thickens too much.
Recipe Variations
This Keto Chicken Broccoli Soup is versatile, drawing on your love for creamy, savory dishes like Cottage Cheese Chicken Soup and Frozen Chocolate Peanut Butter Yogurt Cups. Here are some fun ideas:
- Spicy Keto Soup: Add ¼ teaspoon red pepper flakes or a dash of hot sauce for a spicy kick.
- Bacon Cheddar Soup: Stir in ¼ cup crumbled bacon after cooking for extra smoky flavor.
- Keto Cauliflower Chicken Soup: Replace half the broccoli with cauliflower for a milder flavor.
- Dairy-Free Keto Soup: Use coconut cream instead of heavy cream, vegan cream cheese, and dairy-free cheddar.
- Herb-Infused Soup: Add ½ teaspoon fresh rosemary or dill for extra aromatic depth.
Tip: Swirl in a tablespoon of keto-friendly pesto or sprinkle with crushed pork rinds for added texture.
Conclusion: A Creamy, Keto-Friendly Treat to Love
Keto Chicken Broccoli Soup is the perfect way to enjoy a rich, cheesy bowl of comfort while staying true to your low-carb lifestyle. With its tender chicken, vibrant broccoli, and creamy cheddar base, it’s a soup that’s as satisfying as it is keto-friendly. Perfect for cozy dinners, meal prep, or a hearty lunch, this soup is sure to become a staple. Play with the variations, share with loved ones, and savor every creamy, cheesy spoonful. What’s your favorite way to enjoy this keto soup? Share your ideas in the comments and let us know how it turned out!
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Keto Chicken Broccoli Soup
Description
Craving a rich, cheesy soup that fits perfectly into your keto lifestyle? This Keto Chicken Broccoli Soup is your ultimate comfort food! Packed with tender broccoli, juicy chicken, and a creamy blend of cheddar, cream cheese, and parmesan, this soup delivers bold flavors while keeping carbs low
Ingredients
Here’s what you need to make this Keto Chicken Broccoli Soup. Each ingredient adds to the creamy, cheesy, and savory magic.
- Broccoli Florets (6 cups, fresh, cut into small pieces): Adds low-carb, nutrient-rich texture and flavor.
- Unsalted Butter (2 tablespoons, softened): Provides richness for the base.
- Cream Cheese (8 ounces, softened): Creates a thick, creamy texture.
- Heavy Cream (1 cup): Adds luxurious, keto-friendly fat content.
- Chicken Broth (2 cups): Forms the savory soup base.
- Water (2 cups): Thins the soup to the desired consistency.
- Parmesan Cheese (½ cup, grated): Adds nutty, umami flavor.
- Dried Thyme (¼ teaspoon): Brings warm, herbaceous notes.
- Shredded Cheddar Cheese (2½ cups): Provides melty, cheesy goodness.
- Boneless Chicken Breasts or Thighs (1 pound, raw, cut into 1-inch pieces): Adds hearty protein.
- Sea Salt (1 teaspoon): Enhances flavor.
- Black Pepper (½ teaspoon): Adds subtle heat.
- Onion Powder (¼ teaspoon): Contributes savory depth.
- Garlic Powder (¼ teaspoon): Infuses aromatic flavor.
- Chopped Parsley and Shredded Cheddar (for garnish): Adds a fresh, colorful finish.
Substitutions and Variations
- Broccoli: Swap with cauliflower florets or zucchini for a different low-carb veggie.
- Butter: Use olive oil or ghee for a different fat profile.
- Cream Cheese: Replace with mascarpone or full-fat Greek yogurt (note: yogurt may slightly alter texture).
- Heavy Cream: Substitute with coconut cream for a dairy-free, keto-friendly option.
- Chicken: Use shredded rotisserie chicken or cooked ground chicken; adjust cooking time if pre-cooked.
- Cheddar Cheese: Swap with Gouda, Colby, or a keto-friendly vegan cheddar.
- Add-Ins: Stir in ¼ teaspoon red pepper flakes for heat, ½ cup crumbled bacon for extra flavor, or ¼ cup sautéed mushrooms for umami.
- Vegetarian Version: Replace chicken with tofu or extra vegetables and use vegetable broth.
Instructions
Stovetop Directions
- Prep Ingredients: Chop 6 cups broccoli florets into small, bite-sized pieces. Cut 1 pound chicken breasts or thighs into 1-inch pieces. Set both aside.
- Create the Base: In a large 5-quart pot over medium heat, combine 2 tablespoons softened butter, 8 ounces softened cream cheese, 1 cup heavy cream, 2 cups chicken broth, and 2 cups water. Cook, stirring occasionally, until the cream cheese is fully melted and incorporated.
- Add Chicken and Spices: Stir in the chopped chicken, 1 teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ½ cup grated parmesan cheese.
- Cook Broccoli: Add the chopped broccoli florets to the pot. Cover, reduce heat to low, and simmer for about 20 minutes, stirring occasionally, until the chicken is opaque and cooked through.
- Add Cheddar: Stir in 2½ cups shredded cheddar cheese until fully melted and well incorporated.
- Adjust Seasoning and Consistency: Taste and add more salt or pepper if needed. For a thinner soup, add extra water or chicken broth (¼ cup at a time) and stir well.
- Serve: Ladle into bowls, garnish with chopped parsley and extra shredded cheddar, and serve hot.
Tip: Stir frequently during simmering to prevent sticking and ensure even cooking.
Crockpot Directions
- Prep Ingredients: Chop 6 cups broccoli florets into small, bite-sized pieces. Cut 1 pound chicken breasts or thighs into 1-inch pieces. Set both aside.
- Combine Base: In a crockpot, add 2 tablespoons softened butter, 8 ounces softened cream cheese, 1 cup heavy cream, 2 cups chicken broth, and 2 cups water. Stir well to combine.
- Add Chicken and Spices: Add the chopped chicken, 1 teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ½ cup grated parmesan cheese.
- Add Broccoli: Stir in the chopped broccoli florets.
- Cook: Cover and cook on low for 3 hours or medium-high for 80 minutes.
- Add Cheddar: Stir in 2½ cups shredded cheddar cheese until fully melted and incorporated, stirring a few times to ensure even melting.
- Adjust Seasoning and Consistency: Taste and add more salt or pepper if needed. For a thinner soup, add extra water or chicken broth (¼ cup at a time) and stir well.
- Serve: Ladle into bowls, garnish with chopped parsley and extra shredded cheddar, and serve hot.
Tip: If using pre-cooked chicken, reduce crockpot cooking time by 30 minutes to avoid overcooking.
FAQs
1. Can I use frozen broccoli?
Yes! Use 6 cups frozen broccoli florets; no need to thaw, but simmer slightly longer (22–25 minutes on stovetop or add 15 minutes in crockpot).
2. Is this soup keto-friendly?
Yes! It’s low-carb (broccoli), high-fat (cream, cheese), and high-protein (chicken, cottage cheese), perfect for a keto diet.
3. Can I make it dairy-free?
Yes! Use coconut cream for heavy cream, vegan cream cheese, and dairy-free cheddar; replace butter with olive oil or ghee.
4. Why is my soup separating?
- Stir frequently while heating to prevent cheese from clumping.
- Use full-fat cream cheese and heavy cream for stability.
- Avoid overheating; cook on low after adding cheese.
5. Can I make this ahead?
Yes! Make up to 3 days ahead and refrigerate; add cheddar and garnish when reheating to preserve texture.
6. How long does it last?
It stays fresh in the fridge for up to 3 days. Freezing is not recommended due to potential separation.
7. Can I use pre-cooked chicken?
Yes! Add shredded rotisserie or pre-cooked chicken in the final 5 minutes of stovetop cooking or last 30 minutes of crockpot cooking.
8. What’s the best way to serve it?
Serve hot with keto-friendly bread, a side salad, or low-carb veggies, garnished with parsley, cheddar, or bacon bits for a cozy meal.