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 oversized 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 a 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 crockpot 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 broccoli to the crockpot at the beginning of the cooking time. This results in 'mushier' broccoli, which then 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
Chicken Broccoli Alfredo Soup | Keto, Crock Pot
Equipment
- Slow Cooker
- Measuring Cups and Spoons
Ingredients
- 1 ½ lb Boneless Skinless Chicken Breast
- Salt and Pepper to taste
- 3 cloves Garlic minced
- 8 oz Cream Cheese cubed
- 20 oz Broccoli chopped (about 7 cups)
- 2 cups Chicken Broth
- 1 cup Heavy Whipping Cream
- 1 ½ cup Parmesan Cheese shredded, plus more for serving if desired
- ¼ teaspoon Xanthan Gum optional
Instructions
- Place the chicken breast in the bottom of the slow cooker and season liberally with salt and pepper.1 ½ lb Boneless Skinless Chicken Breast, Salt and Pepper
- Top with the remaining ingredients EXCEPT for the Parmesan cheese and xanthan gum, cook on low for 6 hours, or high for 3 hours.3 cloves Garlic, 8 oz Cream Cheese, 20 oz Broccoli, 2 cups Chicken Broth, 1 cup Heavy Whipping Cream
- When cooking time is complete, use tongs or 2 forks to shred the chicken. It should shred very easily.
- Add the Parmesan cheese in ½ cup increments, stirring after each addition.1 ½ cup Parmesan Cheese
- Sprinkle with the xanthan gum and stir in.¼ teaspoon Xanthan Gum
- Serve immediately and enjoy!
Notes
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Laura says
I made this last week. Way too much chicken. It was good but I will try a different protein source next time.
Sabra says
Thanks for the review Laura! I think it would be awesome with shrimp! If you try it, let me know how it goes 🙂
Payton Wilson says
Trying this tonight with chicken thighs!
Sabra says
I hope that you enjoy it!
Adrianne says
Delicious! I just made it for the 2nd time!
Kristin says
Other than the terrible smell of broccoli cooking in my house all day.. this soup is AMAZING!! Thank you!
Sabra says
Haha - yep that broccoli smell can be terrible! Glad you stuck it out and that you enjoyed the soup 🙂 Thanks for the review!
Tomeka Calmese says
Made it tonight as part of my meal prep, added a small can of sweet corn and bacon bits
Very tasty!
Kai says
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!
Debbie Perri says
OMG, this was delicious!!!!! I will be adding this to my Keto rotation of meals immediately. Thank you for the recipe!
Danielle says
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!
Michelle says
how long do you cook the soup in slow cooker if the chicken is already precooked?
Brandy Case says
Can I make this with frozen chicken?
Sabra says
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!
Lisa says
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???
Sabra says
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!
John says
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
Marsanne says
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!
Berry P says
Made this for dinner in the crock pot.. (Definitely more chicken than we needed.) I added saute'd onions w/ butter + cauliflower riced. Next time I will also add celery & shredded carrots.
Also, it very much needed additional seasonings. I added several dashes of cayenne pepper, thyme & curry. It made a lot of difference...in a GOOD way!
Will definitely make again, but have noted the additions for next time.
Barbara says
Any idea of the nutritional analysis?
Sabra says
Hi Barbara! The nutrition information is located at the bottom of the recipe card. Hope that helps 🙂
Geri Hardy says
We love this soup + its so easy to make in the Instant Pot
Jasmine says
Has anyone tried this with added Ranch Seasoning?
Norma Grove says
I have made this twice and it was a big hit with both gatherings who tried it! When they ask for the recipe, you know it was a hit!
Sabra says
Thanks for the review, Norma! Glad it was a hit 🙂
Merry says
I made this yesterday. I didn't have enough chicken broth, so had to use bouillon. Since it has so much sodium, I did not add the salt the recipe called for. I used frozen broccoli and added it towards the end because I don't care for mushy broccoli. I had it for lunch today and it was delicious!! So easy to throw together too!