Try this super easy recipe for Chicken Broccoli Alfredo soup, for a quick set it and forget it meal that the entire family will love!
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The season of over sized sweaters, pumpkin spiced everything, and best of all warm soups and stews is upon us! I don’t know about you, but I CAN’T wait!
I have already started building up my cold weather, comfort food recipe collection and this soup is currently taking the number one spot.
Alfredo is one of my favorites so making it into a creamy soup only seemed to make sense. The Alfredo flavor in this soup is pretty mild, but you can amp it up by adding in more Parmesan and even stirring in some butter right before you eat it.
Ingredients & Substitutions
I wanted to keep this recipe super basic and something that people who are eating a ketogenic diet, and those who aren’t could enjoy just the same.
I opted to use chicken breast, but you could use boneless skinless chicken thighs, turkey or even shrimp. If you want to cut down the cooking time, you could also use precooked chicken, like leftover rotisserie chicken.
I prefer chunkier soups without a ton of broth, but if you want a ‘soupier’ soup just add some more broth. I use chicken broth, but vegetable broth or bone broth would also work just as well.
I kept it even easier by using frozen chopped broccoli, but you can just as easily use chopped fresh broccoli.
I like to add in a little xanthan gum at the end of cooking which helps keep the fats from separating and thickens the soup just a tad. It doesn’t change the taste at all, so if you don’t have any, you can easily skip it.
Lastly, I use all full fat cheeses and cream, but if you want to cut back the fat and calories, low fat varieties will work just as well although you will lose some of the richness.
Cooking method
I have to admit that ever since I got my beloved instant pot, my crock pot has been collecting dust. I had all but forgotten how great it is at developing flavor and just how awesome it is to walk in the house after a long day to a meal already finished and waiting.
That said, you can make this in the instant pot by either using the slow cooker function or for a faster option – using the high pressure manual setting.
If you want to do this, just cook the chicken, salt, pepper, garlic, and chicken broth on high pressure for 7 minutes (20 for frozen chicken). When the chicken is finished, shred it and slowly stir in the remaining ingredients. Allow it to sit on the keep warm setting until the broccoli is thawed and as tender as you like.
I like to add the broccoli to the crock pot at the beginning of the cook time. This results in a ‘mushier’ broccoli, which results in my 4 year old not even realizing what he is shoveling into his mouth. I serve a little steamed broccoli on the side that can be stirred in for more texture.
If you want the broccoli to stay pretty firm, just add it in the last hour of cooking and it should be just fine. Or you could even steam it separately and just stir it in right before serving.
You will have the best results using pre-shredded Parmesan cheese. Add in a little at a time and stir well after each addition to prevent all the cheese from clumping together.
I served this recipe with my homemade Keto Butter Crackers, but after I ate it, it occurred to me that it would be really amazing with parm crisps too!
Be sure to check out these other great recipes from This Mom’s Menu:
- Creamy Chicken Taco Soup | Crock Pot or Instant Pot
- Cheesy Spaghetti Squash Casserole with Pork Chops
- Kentucky Hot Brown Casserole
Did you make this recipe?
Don’t forget to rate and review it below! Also, be sure to tag @thismomsmenu and hashtag it #thismomsmenu on Instagram!
Chicken Broccoli Alfredo Soup | Keto, Crock Pot
Ingredients
- 1 1/2 lb boneless skinless chicken breast
- salt and pepper
- 3 cloves minced garlic
- 8 oz cream cheese cubed
- 20 oz chopped broccoli (about 7 cups)
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 1/2 cup shredded Parmesan cheese plus more for serving if desired
- 1/4 tsp Xanthan Gum optional
Instructions
- Place the chicken breast in the bottom of the slow cooker and season liberally with salt and pepper.
- Top with the remaining ingredients EXCEPT the Parmesan cheese and xanthan gum, cook on low for 6 hours, or high for 3 hours.
- When cooking time is complete, use tongs or 2 forks to shred the chicken. It should shred very easily.
- Add the Parmesan cheese in 1/2 cup increments, stirring after each addition.
- Sprinkle with the xanthan gum and stir in.
- Serve immediately and enjoy!
Notes
I made this last week. Way too much chicken. It was good but I will try a different protein source next time.
Thanks for the review Laura! I think it would be awesome with shrimp! If you try it, let me know how it goes 🙂
Trying this tonight with chicken thighs!
I hope that you enjoy it!
Delicious! I just made it for the 2nd time!
Other than the terrible smell of broccoli cooking in my house all day.. this soup is AMAZING!! Thank you!
Haha – yep that broccoli smell can be terrible! Glad you stuck it out and that you enjoyed the soup 🙂 Thanks for the review!
Made it tonight as part of my meal prep, added a small can of sweet corn and bacon bits
Very tasty!
I made this DELICIOUS soup for the 3rd time this afternoon. Perfect comfort soup for these cold New England winter nights. I make it pretty much as outlined in the recipe with probably a little less broccoli – I just use whatever I have on hand. I do wait until the last hour to add the broccoli in, and I omit the xanthan gum because I like it “soupy”. My picky husband also loves this soup. This has become one of my FAVORITE recipes since adopting a keto lifestyle!
OMG, this was delicious!!!!! I will be adding this to my Keto rotation of meals immediately. Thank you for the recipe!
I used chicken thighs and cooked it on the stove top just low and slow . It came out great! I only used 2 ish cups of broccoli and found it wasn’t overwhelming with broccoli. It was perfect for me and everyone here loved it!
how long do you cook the soup in slow cooker if the chicken is already precooked?
Can I make this with frozen chicken?
Hey Brandy, You sure can! You may need to increase the cooking time a bit, but it will work fine. Let me know how it turns out!
Loved this recipe! The soup had amazing flavor and I’m super excited for leftovers. Can this be frozen? Wondering if it would reheat well, or the dairy would clump up???
Hey Lisa! So happy that you enjoyed this recipe 🙂 I haven’t tried freezing it myself and I suspect that you are right about the dairy being a problem. You might try it with a small amount first. The biggest issue is reheating. Allowing it to fully thaw first, then heating over low heat while stirring should help keep it from breaking. If you try it let me know how it goes!
Used the instant pot. Threw all ingredients in. Tasted great. I will be making it again. I used boneless skinless thighs. They turned out very moist. Great tasting
I rated it without having tried it based on my experience with your other recipes. I’m actually so deep into keto that this would now be too rich for me. I’m thinking of adding a lot of chicken bone broth, plus some mushrooms, and using less cheese. That should also help make it easier to freeze. Im an empty nester and always have leftovers. Thanks for this and your other fantastic recipes! I’m down 12 pounds since late January!