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Keto Chicken Broccoli Soup (Gluten-Free) Recipe

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This Keto Chicken Broccoli Soup is a thick, hearty, and low-carb recipe that’s perfect for those following a ketogenic or gluten-free diet. Made with fresh broccoli, tender chicken, and rich cheeses, this soup combines creamy textures and savory flavors. It can be easily prepared on the stovetop or in a crockpot, making it a convenient and nourishing meal option for any time of day.

Ingredients

Vegetables

  • 6 cups fresh broccoli florets, cut into small pieces

Dairy

  • 2 tablespoons unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream
  • ½ cup parmesan cheese, grated
  • 2 ½ cups shredded cheddar cheese

Proteins

  • 1 pound raw boneless chicken breasts or thighs, cut into 1-inch pieces

Liquids

  • 2 cups chicken broth
  • 2 cups water

Spices

  • ¼ teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Instructions

  1. Prepare Broccoli and Chicken: Chop the broccoli crowns into small, bite-sized florets to ensure even cooking. Cut the chicken breasts or thighs into 1-inch pieces and set aside.
  2. Melt and Combine Dairy and Liquids (Stovetop): In a large 5-quart pot over medium heat, add the unsalted butter, softened cream cheese, heavy cream, chicken broth, and water. Stir occasionally and cook until the cream cheese is fully melted and smooth.
  3. Add Chicken, Spices, and Parmesan (Stovetop): Add the chopped chicken, dried thyme, sea salt, black pepper, onion powder, garlic powder, and grated parmesan cheese to the pot. Stir well to combine.
  4. Add Broccoli and Simmer (Stovetop): Add the chopped broccoli florets to the pot. Cover and reduce the heat to low. Let the soup simmer, stirring occasionally, until the chicken is cooked through and opaque, about 20 minutes.
  5. Incorporate Cheddar Cheese (Stovetop): Add the shredded cheddar cheese to the soup and stir continuously until the cheese has melted completely and the soup is thick and creamy.
  6. Adjust Seasoning and Consistency (Stovetop): Taste the soup and add more salt or pepper if needed. If the soup is too thick, thin it with additional water or chicken broth to your desired consistency.
  7. Serve: Serve the soup hot, optionally garnishing with chopped parsley and additional shredded cheddar cheese.
  8. Crock Pot Method Preparation: Add butter, softened cream cheese, heavy cream, chicken broth, and water to the crockpot and mix well. Then add the chopped chicken and spices, followed by the broccoli. Cover and cook on low for 3 hours or medium-high for 80 minutes.
  9. Add Cheese and Finalize in Crock Pot: After cooking, stir in shredded cheddar cheese until melted and fully incorporated. Adjust seasoning as necessary and add broth or water if the soup is too thick.
  10. Storage: Store leftovers in the refrigerator for up to 3 days. Avoid freezing as the soup may separate upon thawing.

Notes

  • To make the soup thicker, reduce the water by one cup and add more if needed, or increase the cheddar cheese to 3 cups.
  • Frozen broccoli can be used instead of fresh; reduce cooking time by 10 minutes in the crockpot or 5 minutes on the stovetop.
  • Chicken breast can be substituted with boneless chicken thighs, though thighs may require slightly longer cooking time.
  • If the soup is too thick after adding cheese, thin it with extra broth or water for preferred consistency.

Find it online: https://marthatasty.com/keto-chicken-broccoli-soup-gluten-free-recipe/