Low Carb Chicken and Broccoli Soup

This low carb chicken and broccoli soup is a rich, creamy, and satisfying keto-friendly comfort meal made by gently simmering juicy chicken breast, tender-crisp broccoli, and aromatic garlic in a silky blend of chicken broth, cream cheese, and heavy cream. The soup delivers a smooth, velvety broth with savory depth, balanced by the fresh texture of broccoli, making it a hearty replacement for carb-heavy noodle soups while staying well within keto macros. Ideal for cozy weeknight dinners, light lunches, or make-ahead meal prep, it stores and reheats beautifully without sacrificing flavor or texture.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword creamy chicken broccoli soup, keto chicken soup, keto soup, low carb chicken and broccoli soup, meal prep soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 360kcal

Equipment

Large Pot or Dutch Oven
Cutting board
Chef's knife
Wooden Spoon
measuring cups and spoons
Whisk

Ingredients

For the soup base

2 tablespoons unsalted butter or avocado oil
1 pound boneless skinless chicken breast cut into small bite-size pieces
1/4 cup finely chopped yellow onion
3 cloves garlic minced
4 cups chicken broth low sodium if possible
3 cups broccoli florets cut into small bite-size pieces
4 ounces cream cheese softened and cut into small cubes
1 cup heavy whipping cream
1/2 teaspoon dried thyme or Italian seasoning
1/2 teaspoon smoked paprika optional, for subtle smoky flavor and color
1 teaspoon sea salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste

For finishing and serving

1/2 cup shredded cheddar cheese optional, for topping
2 tablespoons fresh parsley chopped, for garnish

Instructions

Melt the butter in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook until fragrant, being careful not to let it brown.
Add the bite-size chicken pieces, season lightly with a pinch of salt and pepper, and cook until the chicken is just cooked through on the outside but not browned heavily.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot, and bring the mixture to a gentle simmer.
Stir in the dried thyme, smoked paprika, remaining salt, and pepper, then add the broccoli florets to the pot.
Simmer gently until the broccoli is bright green and crisp tender and the chicken is cooked through, avoiding a rolling boil to keep the meat tender.
Reduce the heat to medium low, add the cubed cream cheese, and whisk or stir constantly until it melts smoothly into the broth without clumping.
Slowly pour in the heavy cream while stirring, then let the soup continue to simmer gently until slightly thickened and creamy, adjusting the heat as needed to prevent boiling.
Taste the soup and adjust seasoning with additional salt and pepper if needed, thinning with a splash of extra broth or cream if you prefer a looser consistency.
Ladle the soup into bowls and top with shredded cheddar cheese and chopped fresh parsley before serving, if using.

Notes

For a faster version, you can use shredded rotisserie chicken and add it after the broccoli has simmered, just long enough to heat through. Keep the broccoli pieces on the smaller side so they cook quickly while still retaining some bite and bright color. To make the soup thinner, stir in extra broth or a splash of almond milk, and for a thicker, almost chowder-like texture, add a bit more cream cheese. This soup stores well in the refrigerator in an airtight container for up to five days and can be frozen for up to three months; reheat gently over medium low heat, stirring frequently, and avoid boiling to prevent the dairy from separating.

Nutrition