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.