Description
This recipe for Keto Chicken Alfredo Soup infuses the flavors of chicken alfredo into a warming and comforting soup! The perfect keto comfort food for cold fall and winter nights.
Ingredients
Scale
- 1/4 cup onion, chopped
- 3 garlic cloves, minced
- 1/4 cup butter, divided
- 3/4 cup heavy whipping cream
- 2 oz cream cheese
- 3/4 tsp Italian seasoning
- 1/8 tsp pepper
- 3/4 cup grated Parmesan cheese
- 1 1/2 cups chicken broth
- 2 cups COOKED chicken breast, cubed
- 2 cups frozen broccoli, COOKED and drained
Instructions
- Step: In a medium saucepan, sauté onion and garlic in 1 tbsp butter over medium heat for 4-5 minutes.
- Step: Add remaining butter, heavy whipping cream, and cream cheese to the pan. Whisk until melted and combined.
- Step: Add Italian seasoning, pepper, and Parmesan cheese. Whisk until smooth, then bring to a simmer and cook for 3 minutes.
- Step: Add chicken broth. Bring to a simmer again, then add cooked chicken and broccoli. Simmer for 5 minutes or until heated through.
Notes
I did not add salt to this because I used salted butter, and the chicken broth is quite salty. However, feel free to add salt to taste at the end. You can use freshly grated Parmesan, or you can use the jarred type. For a thicker soup, use less chicken broth.
- Prep Time: PT5M
- Cook Time: PT15M
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: American, Western
Nutrition
- Serving Size: 1 bowl
- Calories: 523 kcal
- Sugar: 2.5 g
- Sodium: 403 mg
- Fat: 41 g
- Saturated Fat: 22 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 6.3 g
- Fiber: 1.1 g
- Protein: 32 g
- Cholesterol: 145 mg