Creamy Keto Chicken & Broccoli Soup
Savor this rich, comforting soup, bursting with tender chicken and fresh broccoli!
Ingredients
- 6 cups fresh broccoli florets cut into small pieces
- 2 tablespoons unsalted butter softened
- 8 ounces cream cheese softened
- 1 cup heavy cream
- 2 cups chicken broth
- 2 cups water
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon dried thyme
- 2.5 cups shredded cheddar cheese
- 1 pound boneless chicken breasts or thighs cut into 1-inch pieces
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Prepare your ingredients: Cut broccoli into small florets and chicken into 1-inch pieces. Set them aside.
- In a large pot over medium heat, combine butter, softened cream cheese, heavy cream, chicken broth, and water. Stir until the cream cheese is fully melted and smooth.
- Add the chicken pieces, all the spices (sea salt, black pepper, onion powder, garlic powder, and thyme), and Parmesan cheese to the pot.
- Stir in the chopped broccoli. Cover the pot, reduce heat to low, and let it gently simmer for about 20 minutes, or until the chicken is cooked through and opaque. Stir occasionally.
- Finally, add the shredded cheddar cheese. Stir until it completely melts into the soup, making it rich and creamy.
- Taste and adjust seasoning with more salt and pepper if desired. If the soup is too thick, thin it with a little extra water or chicken broth.
- Serve this delicious soup hot. Garnish with fresh parsley or extra cheddar cheese if you like!
- Store leftovers in the refrigerator for up to 3 days. Freezing is not recommended as the texture may change.
Notes
Store leftovers in the refrigerator for up to 3 days. Freezing is not recommended as the texture may change.
Nutrition Information:
Calories: 450
Total Carbs: 5.9g
Net Carbs: 4.7g
Fats: 25g
Protein: 12.9g
Calories: 450
Total Carbs: 5.9g
Net Carbs: 4.7g
Fats: 25g
Protein: 12.9g
