For those embracing a ketogenic lifestyle, finding satisfying and comforting meals can sometimes be a challenge. Look no further than keto chicken broccoli soup, a hearty and flavorful dish that is both easy to make and packed with nutrients. This recipe combines the goodness of broccoli, the protein of chicken, and a creamy, cheesy base to create a soup that will warm you from the inside out. It's naturally low-carb and gluten-free, making it an ideal choice for those following specific dietary restrictions.
Why This Soup is a Keto Winner
This keto chicken broccoli soup stands out for several reasons:
- Low-Carb Goodness: With careful ingredient selection, this soup keeps the carbohydrate count low, helping you stay within your daily keto macros.
- High in Protein: The addition of chicken breast or thighs provides a significant protein boost, contributing to satiety and supporting muscle health.
- Rich in Nutrients: Broccoli is a nutritional powerhouse, offering vitamins, minerals, and fiber.
- Customizable: The recipe is adaptable to your preferences, allowing you to adjust the thickness, add different cheeses, or incorporate other vegetables.
- Easy to Make: Whether you prefer the stovetop, slow cooker, or Instant Pot, this soup can be prepared with minimal effort.
- Freezer-Friendly: Make a big batch and freeze individual portions for quick and convenient keto meals.
Ingredients
- Chicken: 1 ½ lb boneless, skinless chicken breast, cut into 1-inch pieces or shredded rotisserie chicken. Boneless skinless chicken thighs, turkey, or even shrimp can be substituted.
- Broccoli: 20 oz broccoli, chopped into small florets (fresh or frozen).
- Dairy: 8 oz cream cheese (softened), 2 cups heavy whipping cream, shredded cheddar cheese (amount can be adjusted for desired thickness), grated Parmesan cheese (optional).
- Broth: Low sodium chicken broth. Homemade Bone Broth or high quality purchase bone broth is best but chicken base will work in a pinch.
- Aromatics: 3 cloves garlic (minced), onion (chopped), celery (optional). Dried minced onion can be used.
- Fat: Butter or olive oil. Ghee or oil can be used.
- Spices: Sea salt, black pepper, nutmeg (optional), dry mustard (optional), herbs (optional).
- Liquid: Water.
- Optional Thickeners: Xanthan gum or glucomannan powder.
Stovetop Directions
- Prepare the Chicken and Broccoli: Chop the broccoli crowns into small, bite-sized florets and set them aside. Cut the chicken breasts into 1-inch pieces and set them aside.
- Create the Creamy Base: In a large 5-quart pot set to medium heat, add the butter, softened cream cheese, whipping cream, chicken broth, and water. Cook until the cream cheese is fully melted and incorporated, stirring occasionally.
- Add Chicken and Spices: Add the chopped chicken, spices, and grated parmesan cheese (if using) to the pot.
- Incorporate Broccoli: Add the chopped broccoli crowns to the pot.
- Simmer: Cover the pot, lower the temperature to low, and allow the soup to simmer, stirring occasionally, until the chicken is cooked through (about 20 minutes) and the broccoli is tender.
- Melt the Cheese: Add the shredded cheddar cheese to the pot and stir until the cheese melts completely and is well incorporated.
- Season and Adjust: Check for seasoning and add more salt and pepper if needed. If the soup is too thick, thin it out by adding more water or chicken broth.
- Serve: Serve the soup hot and garnish with chopped parsley and shredded cheddar cheese.
Crock Pot Directions
- Prepare the Chicken and Broccoli: Chop the broccoli crowns into small florets and set them aside. Cut the chicken breasts into 1-inch pieces and set them aside.
- Combine Ingredients: To the crockpot, add the butter, softened cream cheese, whipping cream, chicken broth, and water. Mix well.
- Add Chicken and Broccoli: Add the chopped chicken and broccoli crowns to the pot.
- Add Spices: Add the spices.
- Cook: Cover and cook on low for 6 hours, or high for 3 hours.
- Melt the Cheese: Give the soup a good stir and add the shredded cheddar cheese. Continue to stir until the cheddar cheese is melted completely.
- Season and Adjust: Check the seasoning and add more salt and pepper if needed. If the soup is too thick, thin it out by adding more water or chicken broth. For a thicker soup, reduce the water by one cup or increase the cheddar cheese.
Instant Pot Directions
- Sauté Aromatics: Select Saute (Normal) on the Instant Pot and add butter. Once melted, add onions, celery, and garlic. Continuously stir for 5 minutes or until vegetables have softened and onions are translucent.
- Add Broth and Broccoli: Add chicken broth and broccoli florets to the pot and stir until the liquid in the pot is starting to boil, turn off the Instant Pot.
- Pressure Cook: Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (or Manual on some models) on High Pressure and set the cook timer for 5 minutes.
- Release Pressure: Once cooking time is complete, let the pressure release Naturally for 10 minutes (do nothing for 10 mins) and then Quick release the remaining pressure.
- Add Cream Cheese and Spices: Open the Instant Pot lid and add the cream cheese, nutmeg, sea salt, and black pepper. Stir to combine.
- Add Chicken: Add shredded chicken and stir in.
- Melt Cheese: Select Saute (Normal) and let the soup come to a boil. Slowly add shredded Cheddar and Jack cheeses while continuously stirring.
- Keep Warm: Once the cheese has melted, select the Keep Warm setting on the Instant Pot.
Tips and Variations
- Chicken Options: Use shredded rotisserie chicken for convenience or cook chicken breasts or thighs specifically for the soup.
- Broccoli Preferences: If you prefer softer broccoli, add it at the beginning of the cooking time. If you like it with more texture, add it later. You can opt to use frozen broccoli rather than fresh; if you do so adjust the cooking time by reducing the time by 10 minutes in the crockpot or 5 minutes on the stovetop since the soup will cook a lot quicker.
- Cheese Choices: Experiment with different cheeses like Colby Jack, Monterey Jack, or Gruyere for a unique flavor profile.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Add Vegetables: Incorporate other low-carb vegetables like cauliflower, spinach, or mushrooms.
- Thickening Options: For a thicker soup, use xanthan gum or glucomannan powder. Be cautious when using glucomannan powder, as a little goes a long way. Whisk it with cold water before adding it to the soup to prevent clumping.
- Dairy-Free Option: Substitute nutritional yeast for the parmesan cheese and olive oil for the butter. Coconut milk may be used in place of heavy cream.
Serving and Storage
Serve the keto chicken broccoli soup hot, garnished with shredded cheese, chopped parsley, or crumbled bacon. Store leftovers in the refrigerator for up to 3 days. Freezing is possible, but the texture may change slightly upon thawing due to the dairy content. To minimize separation, consider freezing the soup without the cream cheese, heavy cream, and cheddar, and add them when reheating.
Nutritional Information
Each generous serving of this Keto Broccoli Cheddar Soup with Chicken has about 4 net carbs!
Note: The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
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