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

PROTEIN: 23.6g

Breakfast

Dinner

Soup

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Spinach Stuffed Chicken Breast, Our dream for this chicken came from our love all things spinach artichoke and how well our primavera stuffed chicken comes out every time we make it. Hasselback your chicken by cutting shallow slits into your chicken breasts (don’t cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It’s untraditional, but all the best meals are. 

Squeeze Away

Don’t just drain it. Squeeze that spinach! Be merciless. Excess water will only subtract from all that flavor packed into this dish. 

Ingredients

• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, softened 
• 1/2 c. frozen spinach, defrosted, drained, and squeezed 
• 1/3 c. chopped canned artichoke hearts
• 1 c. shredded mozzarella, divided 
• Pinch crushed red pepper flakes
• 4 strips bacon, cut into 4 strips
• 2 tbsp. extra-virgin olive oil 

Directions

1. Step 1 Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 
2. Step 2 In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 
3. Step 3 Bake until chicken is cooked through and bacon is crispy, 35 minutes.

• Nutrition Information Per Serving (Serves 4)
• Calories 701
• Fat 41 g
• Saturated fat 15 g
• Trans fat 0 g
• Cholesterol 271 mg
• Sodium 902 mg
• Carbohydrates 4 g
• Fiber 1 g
• Sugar 2 g
• Protein 74 g
• Vitamin D 0 mcg
• Calcium 202 mg
• Iron 2 mg
• Potassium 1132 mg

Breakfast

Dinner

Soup

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Creamy Tuscan Chicken, Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one. The sauce is simple, but so flavorful. It’s full of garlic, tomatoes, and most importantly, cream. It’s bright and easy and just as good in the summer as it is in the winter. It’s a great dinner for when you want comfort food and good enough to serve to dinner guests. We love it with bread, but you can also serve it over rice or pasta. If you love this as much as we do, try it our Tuscan Salmon next! 

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 c. cherry tomatoes, halved
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan
• Lemon wedges, for serving

Directions

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 
4. Serve with lemon wedges. 

Nutrition Information Per Serving (Serves 4)

• Calories 593
• Fat 33 g
• Saturated fat 16 g
• Trans fat 0 g
• Cholesterol 269 mg
• Sodium 939 mg
• Carbohydrates 4 g
• Fiber 1 g
• Sugar 3 g
• Protein 66 g
• Vitamin D 0 mcg
• Calcium 174 mg
• Iron 2 mg
• Potassium 1170 mg

Breakfast

Dinner

Soup

The post Creamy Tuscan Chicken appeared first on Keto Recipes.

To make a Keto Friendly fried chicken we skipped the flour and went for pork rinds and Parmesan. Almond flour helps adhere everything together as well for a perfectly crisp chicken. We also baked this chicken to skip all of the unnecessary oil, but it still bakes into a chicken breast that you would swear was fried. Feel free to use thighs or drumsticks as well, just know the bake time will be longer! If you go for boneless skinless chicken you’ll want to decrease the bake times. 

Ingredients FOR THE CHICKEN

• 6 bone-in, skin-on chicken breasts (about 4 lbs.)
• Kosher salt 
• Freshly ground black pepper
• 2 large eggs
• 1/2 c. heavy cream
• 3/4 c. almond flour
• 1 1/2 c. finely crushed pork rinds
• 1/2 c. freshly grated Parmesan 
• 1 tsp. garlic powder
• 1/2 tsp. paprika

FOR THE SPICY MAYO

• 1/2 c. mayonnaise
• 1 1/2 tsp. hot sauce

Directions

1. Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper. 
2. In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper. 
3. Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet. 
4. Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.
5. Meanwhile, make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level. 
6. Serve chicken warm with dipping sauce. 

Nutrition Information

• Per Serving (Serves 8)
• Calories 633
• Fat 45 g
• Saturated fat 13 g
• Trans fat 0 g
• Cholesterol 211 mg
• Sodium 735 mg
• Carbohydrates 2 g
• Fiber 1 g
• Sugar 1 g
• Protein 51 g
• Vitamin D1 mcg
• Calcium 164 mg
• Iron 2 mg
• Potassium 625 mg

Breakfast

Dinner

Soup

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