Busy days and cold evenings call for a meal that warms you up and fills you up without knocking you out of ketosis. Creamy Chicken & Broccoli Keto Soup is exactly that kind of recipe: rich, comforting, and full of flavor, yet made with low‑carb ingredients that fit your macros. Instead of potatoes or flour, this soup relies on tender broccoli, shredded chicken, and a simple cream‑based broth to create thickness and body. The result is a “hug in a bowl” style meal you can enjoy for lunch, dinner, or meal prep throughout the week.
Keto‑friendly soups are popular because they combine hydration, volume, and satiety in one pot. The high water content helps you feel full on fewer carbs and calories, while the combination of protein and fat—from chicken, cream, and butter—keeps you satisfied for hours. This soup is also one‑pot, which means minimal cleanup and a straightforward cooking process, perfect for readers who want realistic, weeknight‑friendly keto recipes.
Why this soup fits a keto lifestyle
Many traditional creamy soups use roux (flour and butter) or starchy vegetables for thickness. In this version, chicken, broccoli, cream cheese, and heavy cream create a naturally thick, velvety base without relying on high‑carb thickeners. That keeps net carbs low while still delivering the “comfort food” experience people look for in soups. A bowl like this offers a balance of protein for staying power and fat for energy, which is central to ketogenic meal planning.
Soup also slows down eating and encourages mindful bites; it’s harder to rush through a bowl of hot soup compared to something like a sandwich or snack bar. That extra time gives the body more opportunity to register fullness, which may help with appetite control and portion awareness over the rest of the day.
Ingredients (serves 4)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced (optional for stricter keto, can reduce)
- 2 cloves garlic, minced
- 3 cups small broccoli florets
- 4 cups chicken broth (low sodium if possible)
- 1 1/2 cups cooked shredded chicken (rotisserie is fine)
- 4 oz (about 115 g) cream cheese, softened and cubed
- 1 cup heavy cream
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar or Parmesan (optional, for extra richness)
Low‑carb soup recipes often start with broth, non‑starchy vegetables, and a mix of cream or cheese to achieve a thick, satisfying texture without flour or potatoes.
Step‑by‑step instructions
- Sauté aromatics
In a large pot, heat butter and olive oil over medium heat. Add the diced onion (if using) and cook 3–4 minutes until softened and translucent. Stir in the minced garlic and cook another 30 seconds until fragrant. - Add broccoli and broth
Add the broccoli florets to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes, or until the broccoli is tender. - Blend part of the soup (optional for thickness)
For a thicker, creamier texture, use an immersion blender to partially blend the soup in the pot, leaving some pieces of broccoli intact. You can also transfer 1–2 cups to a blender, purée until smooth, and return it to the pot. - Add cream cheese and chicken
Reduce heat to low. Stir in the cream cheese cubes, whisking until they melt completely into the broth. Add the shredded chicken and dried thyme or Italian seasoning. Simmer for 3–5 minutes so the flavors come together. - Finish with cream and cheese
Pour in the heavy cream and stir gently. If using shredded cheddar or Parmesan, add it now and stir until melted. Season with salt and black pepper to taste. Warm the soup through on low heat; avoid boiling after adding cream to keep it smooth. - Serve
Ladle into bowls and, if desired, top with extra cheese, a drizzle of olive oil, or chopped parsley. Serve hot.
Tips for success
- If you want fewer carbs, reduce or omit the onion and rely on garlic and herbs for flavor.
- For a thinner soup, add a splash of extra broth; for thicker, blend a larger portion of the broccoli.
- This soup stores well in the fridge for up to 4–5 days and can be reheated gently on the stove, making it a good meal‑prep option.
FAQs for your readers
- Can I freeze this soup?
Cream‑based soups can sometimes separate when frozen, but many people find that whisking while reheating over low heat helps bring them back together. Freezing in single portions makes reheating easier. - Is this soup good for weight loss on keto?
It’s low in carbs and higher in fat and protein, which can help support satiety and reduce snacking when included as part of an overall calorie‑aware keto plan. - Can I make it dairy‑free?
You can experiment with coconut cream and dairy‑free cream cheese alternatives, though the flavor and texture will differ from the classic version.
