Creamy Keto Chicken Broccoli Soup That's Simply Best For You
This Keto Chicken Broccoli Soup melds creamy textures with hearty chicken and vibrant broccoli for a satisfying meal.
Servings 4 bowls
Calories 350kcal
Equipment
- Large pot
Ingredients
For the Soup
- 3 cups Broccoli Florets fresh is best for vibrant flavor
- 2 tablespoons Unsalted Butter substitute with olive oil for lactose-free
- 8 ounces Cream Cheese delivers incredible creaminess
- 1 cup Heavy Cream may swap for half-and-half
- 2 cups Chicken Broth low-sodium versions are healthier
- 1 cup Water use extra chicken broth for added flavor
- 0.5 cup Parmesan Cheese nutritional yeast is a dairy-free alternative
- 1 teaspoon Dried Thyme infuses warm earthiness
- 1 teaspoon Sea Salt adjust based on taste preferences
- 0.5 teaspoon Black Pepper freshly cracked enhances flavor
- 1 teaspoon Onion Powder provides mild onion taste
- 1 teaspoon Garlic Powder fresh garlic can be an alternative
- 1 cup Shredded Cheddar Cheese add more for a heartier dish
Instructions
How to Make Keto Chicken Broccoli Soup
- Begin by chopping the broccoli into small florets and cutting the chicken into 1-inch pieces.
- In a large pot, melt the unsalted butter and cream cheese over medium heat until combined.
- Stir in the heavy cream, chicken broth, and water, mixing well to create a creamy base.
- Incorporate the Parmesan cheese along with the dried thyme, sea salt, black pepper, onion powder, and garlic powder.
- Add the chicken pieces and let the mixture simmer for about 20 minutes, until the chicken is opaque and fully cooked.
- Next, add the broccoli florets to the pot, cover, and simmer until they’re tender—approximately 5-7 minutes.
- Stir in the shredded cheddar cheese until it melts into the soup.
- Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh parsley and extra cheddar cheese if desired.
Notes
Pair with warm keto-friendly bread like almond flour cornbread for a delightful meal.