Keto Broccoli Cheddar Soup with Chicken

Keto Broccoli Cheddar Soup with Chicken, I love fall. One of my other favorite things about fall is the FOOD. I’m obsessed with the flavors of fall but even more so, I love the warmth that fall foods seem to give you from the inside out. Y’all know what I’m talking about, right? Fall foods are just so….comforting. When I decided to start my keto journey, it was earlier in the year. When fall came around, I knew I had to make my favorite fall foods keto friendly.

Broccoli Cheddar Soup is, in my opinion, the perfect food. Filling, warm soup that melts in your mouth as you eat it? Perfection. And this Broccoli Cheddar Soup with Chicken is no exception.

Ingredients for Keto Broccoli Cheese Soup

The soup is naturally low-carb, vegetarian and keto-friendly. Also, this is a one-pot meal that comes together in about 20 minutes!

Butter
Vegetables: Onion, Garlic and Broccoli
Chicken Broth
Shredded Chicken
Cheese: Cream Cheese, Cheddar Cheese
Heavy Cream
Salt and Pepper to taste

How to Make Keto Broccoli Cheese Soup?

Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and garlic for about 2 minutes until the onions are translucent.
Add the finely chopped broccoli (remember, no big pieces!) and pour in the chicken broth. Stir and cover, reduce the heat to medium low and allow the broccoli to simmer about 15 minutes or until tender.
Stir in the cubbed cream cheese, shredded cheddar cheese and heavy cream. Continue stirring until the mixture is smooth and the cheese has melted.
Fold in the shredded chicken and add salt and pepper to taste!

Can you meal prep Broccoli Soup?

This Broccoli Cheddar Soup is perfect for meal prepping and stores and reheats well. Your whole family will love this keto-friendly soup! Remember, the dairy will separate as it cools. So stir your chilled soup well, microwave in 30 second increments until warmed through and stir well again.

Can I freeze this soup?

Dairy does not freeze well, so you can prepare this dish without the cream cheese, heavy cream and cheddar and freeze. When removing from the freezer, allow to thaw at room temperature until you can squeeze it from a freezer bag. Heat over medium low heat and add the cream cheese, cheddar and heavy cream. When the soup is smooth and heated through, serve.

Nutrition Information:

YIELD: 8

SERVING SIZE: 1 1/4 cup

Amount Per Serving:

CALORIES: 336

TOTAL FAT: 24g

CHOLESTEROL: 110mgS

ODIUM: 757mg

CARBOHYDRATES: 5.6g

NET CARBOHYDRATES: 4.3g

FIBER: 1.3g

SUGAR: 1.9g