Creamy High-Protein Chicken & Broccoli Keto Soup (one-pot comfort bowl).

Creamy High-Protein Chicken & Broccoli Keto Soup is a cozy one-pot dinner that feels like comfort food but is built for your macros. Tender chicken, bite-sized broccoli, and a rich, cheesy cream broth come together in under 30 minutes for a satisfying bowl that actually keeps you full.​

High-protein soups are trending because they tick all the boxes: easy, meal-prep friendly, and filling without heavy carbs. This version skips flour and potatoes and leans on chicken, broth, cream cheese, and cheddar for a low-carb, keto-friendly meal your readers will want to save and remake.​

Why you’ll love this soup

• High in protein from shredded chicken and cheese, ideal for weight-loss and muscle maintenance.​
• Low in carbs by using broccoli and a creamy base instead of starchy thickeners.​
• Easy one-pot recipe that works for weeknights, meal prep, or a cozy lunch.​
• Creamy, cheesy, “Panera-style” feel that does very well in keto and comfort-food Pinterest searches.​

Ingredients

• Cooked shredded chicken (rotisserie or leftover)​
• Fresh or frozen broccoli florets (bite-sized)​
• Chicken broth (low-sodium)
• Cream cheese (softened)​
• Heavy cream
• Shredded cheddar cheese (or cheddar + mozzarella mix)​
• Butter or ghee
• Minced garlic
• Diced onion or a little onion powder (to keep carbs low)
• Salt and black pepper
• Optional: smoked paprika, dried thyme, or Italian seasoning

Step-by-step instructions

1. Sauté aromatics
   • In a heavy pot, melt butter over medium heat and sauté diced onion (or use onion powder later) and minced garlic until fragrant and softened.​
2. Add broth and broccoli
   • Pour in chicken broth and bring to a gentle simmer.​
   • Add broccoli florets and cook until just tender but still bright green.​
3. Make it creamy
   • Reduce heat to low and whisk in softened cream cheese until fully melted and smooth.​
   • Stir in heavy cream, then gradually add shredded cheddar, stirring constantly until the cheese melts into a thick, velvety broth.​
4. Add chicken and season
   • Stir in shredded chicken and let the soup gently simmer until everything is heated through and slightly thickened.​
   • Season with salt, pepper, and optional smoked paprika or thyme to taste.
5. Adjust thickness and serve
   • If the soup is too thick, thin with a splash of extra broth or cream; if too thin, simmer a bit longer to reduce.​
   • Ladle into bowls and top with extra shredded cheese, cracked pepper, and a few broccoli florets for presentation.​

Tips, swaps, and storage

• Use pre-cooked chicken (rotisserie or meal-prep chicken) to cut down on time.​
• Swap part of the cheddar for mozzarella or Gouda for a milder, stretchier texture.​
• For extra nutrients, add a handful of spinach at the end and let it wilt in the hot soup.​
• Store leftovers in the fridge for 3–4 days; reheat gently on the stovetop, adding a splash of broth or cream to loosen if needed.​