Creamy Keto Chicken Broccoli Soup That Will Warm Your Soul
Delight in this comforting Keto Chicken Broccoli Soup, full of rich flavors and creamy goodness, perfect for chilly days.
Equipment
- large pot
Ingredients
For the Soup Base
- 4 cups fresh broccoli florets Fresh is preferred, but frozen can be used
- 2 tablespoons unsalted butter Can substitute with olive oil for dairy-free
- 8 ounces cream cheese Ensure it's softened for easy blending
- 1 cup heavy cream Contributes to creaminess
- 4 cups chicken broth Choose low-sodium to control salt content
- 1 cup water Adjust based on desired soup consistency
For the Flavor
- 1/2 cup parmesan cheese Freshly grated works best
- 1 teaspoon dried thyme Fresh thyme can also be used, adjust the quantity
- 1 teaspoon dried onion powder
- 1 teaspoon garlic powder
For the Chicken
- 1 pound boneless chicken breasts or thighs Thighs provide more flavor but take longer to cook
- to taste sea salt and black pepper Adjust according to dietary preferences
For the Topping
- 1 cup shredded cheddar cheese Feel free to explore your favorite cheese variants
Instructions
How to Make Keto Chicken Broccoli Soup
- Start by chopping broccoli into small florets and cutting chicken into 1-inch pieces.
- In a large pot, melt butter over medium heat and mix in cream cheese, heavy cream, chicken broth, and water.
- Add the chicken pieces along with dried thyme, onion powder, garlic powder, and parmesan cheese to the pot.
- Toss in the broccoli florets, cover the pot, and reduce the heat to low. Let it simmer for about 20 minutes.
- Stir in the shredded cheddar cheese until it melts smoothly into the soup.
- Taste your soup and adjust the seasoning by adding sea salt and black pepper as desired.
- Ladle the soup into bowls, garnishing with parsley and a sprinkle of additional cheddar cheese if you wish.
Notes
For thicker consistency, reduce the water by one cup or add extra cheddar cheese. Avoid freezing for best results.