I just made a Chicken Broccoli Alfredo that hits every savory note, is ready in 20 minutes and only 5.2g net carbs so weeknight dinner suddenly feels smart.
I’m obsessed with this Keto Soup because it tastes like indulgence without wrecking my macros. I love how the Chicken Broccoli Alfredo vibe hits every craving, creamy, cheesy, and bold.
I swear the bite of broccoli florets and chunks of boneless skinless chicken breasts make it feel substantial, not some sad diet soup. And the fat is actually satisfying, not thin.
I eat it when I’m done pretending salads will cut it. Low Carb Soup recipes?
This one stomps the competition. Pure comfort for dinner that doesn’t leave me starving an hour later.
I want seconds every single time always.
Ingredients
- Chicken: Basic protein punch, keeps it filling and comforting.
- Butter: Adds rich, cozy mouthfeel, makes it feel indulgent.
- Olive oil: Light savory base, keeps things from sticking.
- Onion: Sweetness and depth, gives soup a homely backbone.
- Garlic: Pungent kick, wakes up every other ingredient.
- Broccoli: Fresh bite and color, makes it feel less heavy.
- Chicken broth: Savory liquid backbone, keeps flavors mingling.
- Heavy cream: Luxurious creaminess, makes the soup silky smooth.
- Cream cheese: Thickens and adds tangy, cozy creaminess.
- Parmesan: Salty, nutty finish and a bit of sharpness.
- Italian seasoning: Herbal notes, ties everything together simply.
- Kosher salt: Brings out flavors, you’ll want a little more sometimes.
- Black pepper: Mild heat and punch, keeps it from tasting flat.
- Red pepper flakes: Optional heat, gives a little kick if you like.
- Xanthan gum: Optional thickener, makes it clingier without starch.
- Parsley: Fresh green brightness, it lightens each spoonful.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 2 cups broccoli florets, roughly chopped
- 3 cups low sodium chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon xanthan gum (optional, for extra thickening)
- 2 tablespoons chopped fresh parsley, for garnish
How to Make this
1. Cut chicken into bite sized pieces, season with a little salt and pepper, then heat butter and olive oil in a large pot over medium high heat and brown the chicken about 3 to 4 minutes until just cooked through; remove and set aside.
2. In the same pot add the chopped onion and a pinch of salt, cook about 2 minutes until soft and translucent, then stir in the minced garlic and cook another 30 seconds until fragrant.
3. Add the broccoli florets and chicken broth, scrape up any browned bits from the bottom, bring to a simmer and cook 3 to 4 minutes until broccoli is bright green and slightly tender.
4. Reduce heat to medium low, pour in the heavy cream, then add the softened cream cheese cubes a few at a time, stirring constantly until the mixture is smooth and creamy.
5. Stir in the grated Parmesan, Italian seasoning, red pepper flakes if using, the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper; return the cooked chicken to the pot.
6. If you want a thicker soup, sprinkle 1/2 teaspoon xanthan gum evenly over the simmering soup while whisking briskly so it doesn’t clump; cook 1 minute to activate thickening.
7. Taste and adjust seasoning with more salt or pepper if needed, and if it seems too thick loosen with a splash of chicken broth or cream.
8. Let the soup simmer gently for another 2 minutes so flavors meld and everything is heated through; avoid boiling so the cream doesnt separate.
9. Ladle into bowls, sprinkle chopped fresh parsley over each bowl and serve hot.
Equipment Needed
1. Large heavy bottomed pot or Dutch oven
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Whisk
7. Tongs or slotted spoon
8. Ladle
9. Box grater or microplane for the Parmesan
FAQ
Keto Chicken Broccoli Alfredo Soup Recipe Substitutions and Variations
- Chicken breasts: swap for 1 lb shredded rotisserie chicken or 1 lb turkey breast, cooked and chopped. Great for faster prep, just watch salt levels.
- Heavy cream: use 1 cup full fat coconut milk for dairy free, or 3/4 cup half and half plus 1/4 cup cream cheese if you want a slightly lighter, still creamy result.
- Cream cheese: replace with 4 oz mascarpone for richer flavor, or 4 oz full fat Greek yogurt stirred in off heat for tang and fewer calories (add slowly so it doesn’t curdle).
- Xanthan gum: try 1/2 teaspoon guar gum or 1 teaspoon ground psyllium husk for keto-friendly thickening. Start small, both thicken fast so add gradually to avoid gummy soup.
Pro Tips
1) Don’t overcook the chicken, seriously. Brown it quick till just cooked through, then pull it out. It’ll keep cooking in the soup and won’t get rubbery if you wait to return it at the end.
2) Soften and add the cream cheese in small pieces, stirring it in gradually. If you dump big chunks in cold they take forever to melt and can make lumps, or make a blender whisk handy to smooth it out.
3) For brighter green broccoli and a better texture, give the florets a quick blanch in boiling water for 30–45 seconds then shock in ice water before adding to the soup. They’ll keep color and won’t get mushy.
4) Use freshly grated Parmesan and taste as you go. Pregrated stuff is drier and less flavorful, and Parmesan heavily affects saltiness so add most salt near the end and adjust.
5) If you want to thicken without xanthan gum, reduce a bit of the broth first on medium heat or whisk a small slurry of cornstarch and cold water. If you do use xanthan, sprinkle it slowly while whisking so it doesn’t clump.
Keto Chicken Broccoli Alfredo Soup Recipe
I just made a Chicken Broccoli Alfredo that hits every savory note, is ready in 20 minutes and only 5.2g net carbs so weeknight dinner suddenly feels smart.
4
servings
683
kcal
Equipment: 1. Large heavy bottomed pot or Dutch oven
2. Chef knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Whisk
7. Tongs or slotted spoon
8. Ladle
9. Box grater or microplane for the Parmesan
Ingredients
1 lb boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, finely chopped (about 1/2 cup)
3 cloves garlic, minced
2 cups broccoli florets, roughly chopped
3 cups low sodium chicken broth
1 cup heavy cream
4 ounces cream cheese, softened and cubed
3/4 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
1/2 teaspoon xanthan gum (optional, for extra thickening)
2 tablespoons chopped fresh parsley, for garnish
Directions
- Cut chicken into bite sized pieces, season with a little salt and pepper, then heat butter and olive oil in a large pot over medium high heat and brown the chicken about 3 to 4 minutes until just cooked through; remove and set aside.
- In the same pot add the chopped onion and a pinch of salt, cook about 2 minutes until soft and translucent, then stir in the minced garlic and cook another 30 seconds until fragrant.
- Add the broccoli florets and chicken broth, scrape up any browned bits from the bottom, bring to a simmer and cook 3 to 4 minutes until broccoli is bright green and slightly tender.
- Reduce heat to medium low, pour in the heavy cream, then add the softened cream cheese cubes a few at a time, stirring constantly until the mixture is smooth and creamy.
- Stir in the grated Parmesan, Italian seasoning, red pepper flakes if using, the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper; return the cooked chicken to the pot.
- If you want a thicker soup, sprinkle 1/2 teaspoon xanthan gum evenly over the simmering soup while whisking briskly so it doesn't clump; cook 1 minute to activate thickening.
- Taste and adjust seasoning with more salt or pepper if needed, and if it seems too thick loosen with a splash of chicken broth or cream.
- Let the soup simmer gently for another 2 minutes so flavors meld and everything is heated through; avoid boiling so the cream doesnt separate.
- Ladle into bowls, sprinkle chopped fresh parsley over each bowl and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 473g
- Total number of serves: 4
- Calories: 683kcal
- Fat: 50.3g
- Saturated Fat: 28g
- Trans Fat: 0.125g
- Polyunsaturated: 1.5g
- Monounsaturated: 12.5g
- Cholesterol: 225.5mg
- Sodium: 688mg
- Potassium: 565mg
- Carbohydrates: 13.7g
- Fiber: 1.5g
- Sugar: 1.5g
- Protein: 44.5g
- Vitamin A: 750IU
- Vitamin C: 47mg
- Calcium: 320mg
- Iron: 1.8mg
