Creamy Keto Chicken Broccoli Soup That's Simply Unforgettable
This Keto Chicken Broccoli Soup combines tender chicken, fresh broccoli, and a creamy blend for a satisfying, low-carb meal.
Equipment
- large pot
- Crockpot
Ingredients
For the Soup Base
- 4 cups Broccoli Florets Fresh for crunch
- 4 tablespoons Unsalted Butter Adds richness
- 8 ounces Cream Cheese Softened for mixing
- 1 cup Heavy Cream Or coconut cream for dairy-free
- 4 cups Chicken Broth Low-sodium recommended
- 2 cups Water To balance thickness
For the Flavor
- 1 cup Parmesan Cheese Fresh-grated recommended
- 1 teaspoon Dried Thyme
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
For the Protein
- 1 pound Boneless Chicken Breasts or Thighs Thighs add more flavor
- 1 cup Shredded Cheddar Cheese Increase for creaminess
Instructions
How to Make Keto Chicken Broccoli Soup
- Chop the broccoli into small florets and dice the chicken into 1-inch pieces.
- In a large pot over medium heat, melt the unsalted butter and combine it with the cream cheese, heavy cream, chicken broth, and water. Stir until smooth and creamy.
- Stir in the chicken pieces, parmesan cheese, onion powder, garlic powder, dried thyme, sea salt, and black pepper.
- Add the chopped broccoli florets, cover, and simmer on low for about 20 minutes.
- Once the chicken is cooked through, add the shredded cheddar cheese and stir until melted.
- Taste and adjust seasoning if necessary. Add more chicken broth if a thinner texture is desired.
- Serve hot, garnished with chopped parsley and extra cheddar cheese if desired.
Notes
For thicker soup, reduce water or increase cheddar cheese. The crockpot option is available for convenience.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 70mgCalcium: 300mgIron: 2mg
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