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.
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:
- 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?
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Chicken Broccoli Alfredo Soup | Keto, Crock Pot
- 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!