ONE OF OUR FAVORITE COLD WEATHER RECIPES!
While everyone is hunkering down at home during the winter, our Keto Cheesy Chicken Soup is a hearty and creamy comfort food that can be adjusted to whatever ingredients you have on hand. If you don’t have fresh or frozen chicken meat or access to a rotisserie chicken, you can substitute canned chicken meat. Use milk if you’re out of heavy cream, and if you don’t have xanthan gum (not a typical staple), use almond flour (not the time to run out and buy special ingredients) until you’ve reached the consistency you like. Mix up the spices to those you have on hand. This soup lasts a good week in the fridge, and several months in the freezer!
Last year, my little sister, Annie, brought homemade chicken soup to our 98-year-old dad. He’s been in an assisted living facility near Atlanta and always enjoys our home-cooked recipes. After she gave me a sample to taste, we talked about the ways to make it keto-friendly and easy to prepare. We took her original recipe, subtracted and added ingredients, and eventually found the perfect flavor and consistency.
One of my favorite keto shortcuts: head over to Costco and buy a rotisserie chicken. First of all, they’re HUGE chickens. I can shred a solid 8 cups of chicken meat from one bird, including both the white and dark. They sell for $5.99 in the Atlanta stores, and I find them a little smaller and more expensive at my local grocery stores. But hey, considering the number of meals that can be made out of one chicken, it’s still a great deal, and it’s a big time-saver!
INGREDIENTS FOR THIS LOW CARB SOUP RECIPE
Rotisserie Chicken – shredded.
Leeks or Onions – We love cooking with green onions because of their mild flavor, but if you prefer a more robust flavor, add minced garlic, shallots, leeks or yellow onions to total one cup.
Chicken Broth or Stock – Adds flavor and volume to the soup. Using low sodium instead of regular chicken stock reduces the sodium by 180 mg per serving.
Cream Cheese – Use the full-fat variety to keep you staying full, longer. Cream cheese adds body and flavor to this creamy soup recipe.
Cheeses – Since we’re a big fan of cheese, and all cheese is keto-friendly (high in fat, low in carbs) we’ve made sure to include two different varieties: cheddar and Parmesan. We prefer a sharp variety of cheddar, but mild cheddar works great too. Buy fresh Parmesan, either already shredded, or in block form and shred it yourself.
Heavy Cream – Provides a creamy texture and fat for satiety.
Almond flour OR Xanthan gum – We prefer thick and hearty soups, but the usual thickeners, flour and cornstarch, are full of carbs. We suggest 2 ways to thicken this soup: 1) add 8-10 tsp of almond flour into the heavy cream and whisk until smooth. Return to pot and simmer. 2) Xanthan gum. This is the first time we’ve tried it, and it worked as promised. The trick is to completely dissolve the xanthan gum in about 1/2 cup of hot water first before incorporating into the soup, or you’ll wind up with clumps. For each cup of liquid you want to thicken, you’ll need 1/8 teaspoon of xanthan gum. This recipe produces about 16 cups, so you would sprinkle in approximately 2 tsps while whisking. The benefit of xanthan gum is it thickens the soup quickly.
Spices – We add celery salt, freshly ground pepper and Lawry’s seasoned salt in this recipe, but there are several other spices that work well with broccoli. Add a shake or two of dried thyme, tarragon, or nutmeg for a flavor variety.
INSTRUCTIONS FOR MAKING THIS CHEESY BROCCOLI SOUP
Sauté: Butter, celery, and leeks or onions.
Add: chicken, broth, cream cheese, celery seed, Lawry’s seasoned salt, pepper, and heavy cream. Bring to a boil and reduce to simmer.
Thicken the soup: Either use 8-10 T of almond flour and whisk into heavy cream, or sprinkle xanthan gum in hot water in a small bowl and whisk until smooth. Whisk into soup.
Add: shredded cheeses and mix into soup. Top with additional shredded cheese if desired.
CAN I DOUBLE THE RECIPE?
We double the recipe when serving a crowd. Refrigerate leftovers and heat throughly before serving. As always, soups taste better the second, third, and fourth days! This is truly the best chicken soup recipe we’ve tasted. Hope you enjoy it as much as we do.
HOW DO I STORE THIS LOW CARB CHICKEN SOUP?
Put leftovers in an air tight container. This cheesy chicken soup lasts a good week in the fridge, and several months in the freezer!
Like most soups, I find it tastes better after spending a night in the refrigerator, so making the night before can be a time-saver on a busy day. Just reheat and serve with a green side salad for a spectacular meal.
Cheesy Cream of Broccoli Soup
- Large Stock Pot
- 6 tbsp Butter
- 1 cup Green onions, finely chopped or leaks, yellow onions
- 8 cups Broccoli florets cut into 1-inch chunks
- 6 cups Chicken broth 48 ounces
- 1 tsp Celery seeds
- 1 tsp Lawry’s seasoned salt
- Ground pepper to taste
- 8 tbsp Almond flour or 2 tsp Xanthan gum see blog post for xanthan gum directions
- 1 cup Sharp cheddar cheese, grated
- ½ cup Parmesan cheese, shredded
- 2 cups Heavy cream
- Melt the butter in a 6-8-quart sauce or soup pan. Add the onions and sauté over medium heat until fragrant and wilted – about 3-5 minutes.
- Add broccoli florets, chicken broth and seasonings; bring to boil. Reduce heat and simmer, uncovered, until broccoli is tender, about 10-15 minutes.
- In small bowl, whisk almond flour into heavy cream until smooth and add to pot. Or substitute almond flour for 2 T of xanthan gum, whisking into hot water. See blog post for complete instructions. Bring soup back to a simmer. Continue simmering for additional 5 minutes, or until mixture starts to thicken.
- Remove from heat and stir in cheeses. Season to taste. Top with cheese.