Description
This Keto Chicken Alfredo Soup is a creamy, comforting low-carb soup featuring tender chicken breast, broccoli, and a rich Alfredo sauce made with heavy cream, cream cheese, and Parmesan. Perfect for keto and low-carb diets, it’s easy to prepare on the stovetop and packed with flavor.
Ingredients
Vegetables
- 1/4 cup onion, chopped
- 3 garlic cloves, minced
- 2 cups frozen broccoli, cooked and drained
Dairy
- 3/4 cup heavy whipping cream
- 2 oz cream cheese
- 3/4 cup grated Parmesan cheese
- 1/4 cup butter, divided
Meat
- 2 cups cooked chicken breast, cubed
Other
- 3/4 tsp Italian seasoning
- 1/8 tsp pepper
- 1 1/2 cups chicken broth
Instructions
- Prepare chicken and broccoli: Make sure your chicken breast is cooked and cubed, and your frozen broccoli is cooked and drained before starting the soup.
- Sauté aromatics: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add chopped onion and minced garlic, and sauté for 4 to 5 minutes until softened and fragrant.
- Add cream base: Stir in the remaining butter, heavy whipping cream, and cream cheese. Whisk continuously until the cream cheese is fully melted and the mixture is smooth and well combined.
- Season and thicken: Add Italian seasoning, black pepper, and grated Parmesan cheese to the pan. Whisk until the cheese is completely melted and the sauce is smooth. Bring the mixture to a gentle simmer and cook for 3 minutes to thicken.
- Add broth and heat through: Pour in the chicken broth and bring the soup back to a simmer. Then add the cooked chicken pieces and cooked broccoli. Continue to simmer for 5 minutes or until everything is heated through and flavors meld.
Notes
- I did not add salt because salted butter and salty chicken broth provide enough seasoning, but feel free to add salt to taste.
- You can use freshly grated Parmesan cheese or pre-grated jarred Parmesan such as Kraft.
- For a thicker soup, reduce the amount of chicken broth slightly.
