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–+ servings
Keto Chicken Broccoli Soup

Creamy Keto Chicken Broccoli Soup for Ultimate Comfort

A warm, comforting Keto Chicken Broccoli Soup that perfectly balances rich flavors with nutritious ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Keto
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Use any neutral oil as an alternative if needed.
  • 4 ounces Cream Cheese Can replace with additional heavy cream if available.
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free option.
  • 2 cups Chicken Broth Homemade or low-sodium options are preferable.
  • 1 cup Water Can replace with more chicken broth for added flavor.
  • 4 cups Fresh Broccoli florets Substitute with frozen broccoli to save prep time.
For the Cheese and Seasoning
  • ½ cup Parmesan Cheese Nutritional yeast can be a substitute for a dairy-free alternative.
  • 1 teaspoon Dried Thyme Fresh herbs can also be used but should be adjusted for intensity.
  • 1 cup Shredded Cheddar Cheese Swap for a blend of mozzarella and Monterey Jack for a different flavor.
  • 1 teaspoon Sea Salt Adjust according to preference.
  • ½ teaspoon Black Pepper Freshly ground pepper is recommended for best flavor.
  • ½ teaspoon Onion Powder Fresh onion can be used as a substitute.
  • ½ teaspoon Garlic Powder Fresh garlic can be used as a substitute.
For the Protein
  • 1 pound Boneless Chicken Breasts/Thighs Use thighs for a juicier option.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Keto Chicken Broccoli Soup
  1. Start by chopping fresh broccoli into small florets and setting them aside. Cut the boneless chicken into 1-inch pieces.
  2. In a large pot over medium heat, melt the unsalted butter. Lower the heat and stir in the cream cheese, heavy cream, and chicken broth until combined.
  3. Add the chopped chicken, thyme, garlic powder, and onion powder. Stir thoroughly and let simmer on low heat for about 5 minutes.
  4. Add the prepared broccoli florets to the pot. Cover and simmer for an additional 15-20 minutes until chicken is opaque and broccoli is tender.
  5. Reduce the heat to low and incorporate the Parmesan cheese and cheddar cheese into the soup. Stir until cheeses melt completely.
  6. Adjust soup consistency with additional broth or water if desired. Season to taste with salt and pepper.
  7. Ladle the soup into bowls and garnish with parsley or extra cheddar cheese if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 5.9gProtein: 35gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 80mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Serve hot for the best flavor and texture.

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