This keto chicken broccoli soup makes the perfect hearty meal. It’s comfort keto food served in a bowl of goodness.
Broccoli and chicken come together for a rich, creamy, low-carb chicken broccoli soup that everyone will enjoy.
I love that it’s low in carbs, gluten-free, and needs no starch to thicken it.
Our family has always put broccoli soup at the top of their list when it comes to favorites. Adding chopped pieces of chicken to the soup makes for a filling, protein-packed meal.
Be sure to also visit our entire collection of keto chicken recipes for more delicious options.
Keto Chicken Broccoli Soup
The combination of chicken and broccoli has proven to be a winning combo; add to this the richness of cream cheese, cheddar cheese, and heavy cream, and you make a fantastic-tasting soup that’s a meal!
At only 4.7 net carbs per serving, it’s significantly lower in carbs than its high-carb counterpart.
If you’re a fan of chunky cream soups, this has your name all over it.
To make things super enticing, I have provided instructions on how to make this soup on the stovetop and in a crockpot.
This gives you the flexibility of having dinner in under 30 minutes if made on the stovetop.
Or several hours later, when made in a slow cooker set to low.
This recipe was inspired by our keto broccoli and cheese soup, which is a popular one on our site. I recommend you check that option, too.
We also have a keto cream of broccoli soup, so you have a few recipes to choose from.
Ingredients Needed To Make A Chicken Broccoli Keto Soup
The following are the ingredients you’ll need to make this soup: Please note that the full printable recipe card is at the bottom of the page.
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- Fresh broccoli florets, cut into small pieces (Note: you can use frozen broccoli too.)
- Softened, unsalted butter
- Softened cream cheese
- Heavy cream
- Chicken broth
- Water
- Parmesan cheese
- Raw boneless chicken breasts or thighs cut into 1-inch pieces
- Dried thyme
- Shredded cheddar cheese
- Sea salt
- Black pepper
How To Make Keto Chicken Broccoli Soup On The Stovetop
If making this soup on the stovetop, you’ll start by chopping your broccoli crowns into small florets and your chicken into one-inch pieces.
Then, in a large 5-quart pot set to medium heat, you’ll add the butter, softened cream cheese, whipping cream, chicken broth, and water, and stir well.
To this, add the grated parmesan cheese. Then, add the chopped broccoli along with the spices. Cover your pot, lower the temperature to medium-low, and allow it to come to a low simmer.
Be sure to stir the soup occasionally to ensure all the ingredients have melted and come together. Then, add the chopped chicken to the pot to cook.
Once the chicken has turned opaque and cooked through, you’ll add the shredded cheddar cheese and stir until the cheese melts completely and is well incorporated.
I then recommend you check for seasoning and adjust accordingly if needed.
Keep in mind that this is a thick soup that you can thin out by adding more water or chicken broth once it is all fully combined.
With that being said, if you prefer an even thicker soup, you might want to reduce the water by one cup and add water after it’s cooked.
Or you can add an additional half cup of cheddar cheese, which will also naturally thicken the soup.
Serve your soup hot and garnish with chopped parsley and shredded cheddar cheese.
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How To Make Keto Chicken Broccoli Soup In A Crockpot
Making this soup in a crockpot is very easy. You’ll start by chopping the broccoli crowns into small florets and setting them aside.
Remember that the raw broccoli should be cut into small pieces so it can be cooked until tender.
Cut your chicken breasts into 1-inch pieces and set them aside.
To the crockpot, add the butter, softened cream cheese, whipping cream, chicken broth, and water and mix well.
Once fully combined, add the parmesan cheese. Next, add the chopped broccoli crowns, the dry thyme, salt, and black pepper.
At this point, cover and cook on the low setting of your crockpot for 3 hours or medium-high for 80 minutes.
Then, once the chicken has cooked, simply give the soup a good stir and add the shredded cheddar cheese.
Continue to stir the soup a few times until the cheddar cheese has had time to melt completely.
At this point, you should check the seasoning and add more salt and pepper if needed.
Note that this is a thick soup; you can thin it out by adding more water or chicken broth once it is all fully combined.
Store any leftovers in the refrigerator for up to 3 days. I don’t recommend freezing this soup, as it tends to separate when thawed.
Other Keto Broccoli Soups
Keto Broccoli Cheese Slow Cooker Soup
What To Serve With Keto Broccoli Chicken Soup
This soup is filling on its own and really does not need a side dish.
However, if you want to pair it with some keto bread, why not consider my keto “corn” bread recipe? It uses almond flour instead of cornmeal for a low-carb option.
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Keto Chicken Broccoli Soup (Gluten-Free)
This keto chicken broccoli soup is a thick, hearty soup that is low in carbs and high in protein. It's made easily in a slow cooker or stovetop. The soup is thickened with only cheese so it's also gluten-free.
Ingredients
- 6 cups fresh broccoli florets cut into small pieces
- 2 tablespoons of softened unsalted butter
- 8 ounces softened cream cheese
- 1 cup heavy cream
- 2 cups of chicken broth
- 2 cups water
- 1/2 cup parmesan cheese
- 1/4 teaspoon dried thyme
- 2 ½ cups shredded cheddar cheese
- 1 pound of raw boneless chicken breasts or thighs cut into 1 inch pieces
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
Instructions
Stovetop Directions
- Chop up the broccoli crowns into small florets and set them aside. Keep the pieces bite-size for even cooking.
- Cut your chicken breasts into 1-inch pieces. Set it aside.
- To 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. Stir occasionally as it cooks.
- Next, add the chopped chicken, spices, and grated parmesan cheese to the pot.
- Add the chopped broccoli crowns to the pot. Cover the pot and lower the temperature to low and allow it to come to a simmer. Stir the soup occasionally to ensure all the ingredients have melted and come together.
- Once the chicken has turned opaque and cooked through about 20 minutes.
- Add the shredded cheddar cheese into the pot and cook stir until the cheese melts completely and is well incorporated.
- Check for seasoning and more salt and pepper if needed.
- Note that this is a thick soup, you can thin it out by adding more water or chicken broth once it is all fully combined.
- Serve the soup hot and garnish with chopped parsley and shredded cheddar cheese.
- Store leftovers in the refrigerator for up to 3 days. I don't recommend freezing this soup as it tends to separate when thawed.
Crock Pot Directions
- Chop up the broccoli crowns into small florets and set them aside. It's important the raw broccoli be cut into small pieces so it can be cooked evenly.
- Cut your chicken breasts into 1-inch pieces. Set it aside.
- To the crockpot add the butter, softened cream cheese, whipping cream, chicken broth, water and mix well.
- Then add the chopped chicken to the pot to cook.
- Next, add the chopped broccoli crowns, the spices,
- Cover and cook on the low setting of your crockpot for 3 hours or medium-high for 80 minutes.
- Then simply give the soup a good stir and add the shredded cheddar cheese.
- Continue to stir a few times until the cheddar cheese is melted completely.
- At this point, you should check the seasoning and add more salt and pepper if needed.
- Note that this is a thick soup, you can thin it out by adding more water or chicken broth once it is all fully combined.
- Store leftovers in the refrigerator for up to 3 days. I don't recommend freezing this soup as it tends to separate when thawed
Notes
If you prefer a thicker soup you can reduce the water by one cup and add more if needed. Alternatively, you can increase the cheddar cheese to 3 cups.
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.
Note that you can substitute the chicken breast for boneless chicken thighs. Keep in mind, that it will just take a little longer to cook.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 25gSaturated Fat: 16.5gCholesterol: 120mgSodium: 475mgCarbohydrates: 5.9gNet Carbohydrates: 4.7gFiber: 1.2gSugar: 1.2gProtein: 12.9g
