This low carb broccoli and cheese soup with chicken is the kind of meal that feels substantial without being complicated. It is warm, creamy, and filling, with enough texture to make it more than just a bowl of blended vegetables. Because it comes together in the Instant Pot, it works well on nights when you want something comforting but do not want to stand over the stove.
The combination of broccoli, chicken, and cheese gives this soup structure and body. It is thick without being heavy and rich without feeling excessive. It also reheats well, which makes it useful for meal prep or leftovers throughout the week.
Why Chicken Makes Broccoli Cheese Soup More Filling
Traditional broccoli and cheese soup can sometimes feel like a side dish rather than a full meal. Adding chicken changes that. The chopped cooked chicken adds protein and turns the soup into something you can serve on its own.
Because the chicken is already cooked before going into the Instant Pot, it stays tender. It absorbs the flavor of the broth while still holding its texture, which keeps the soup from feeling one dimensional.
How the Instant Pot Simplifies This Recipe
Using the Instant Pot shortens the cooking time and reduces hands-on work. Sauteing the onion and garlic first builds flavor before the broth and vegetables are added. Once everything is sealed and set to cook, the pressure does the rest.
Manual release at the end allows you to move quickly to finishing the soup. Stirring in the cheese and cream after pressure cooking keeps the texture smooth and prevents separation.
Getting the Right Texture in Broccoli Cheese Soup
The texture of this soup depends on how you prepare the broccoli and how long it cooks. Small florets soften evenly and break down slightly during pressure cooking, which helps thicken the broth naturally.
Adding the cheese gradually and stirring until fully melted ensures the soup stays creamy rather than clumpy. Heavy cream rounds everything out and adds richness without overpowering the vegetables.
Ingredient Substitutions for Keto Broccoli and Cheese Soup
This recipe allows for practical substitutions without changing its overall character. The goal is to maintain a balance between broth, vegetables, protein, and creaminess.
- Shredded rotisserie chicken can replace cooked chicken
- Sharp cheddar can replace mild cheddar for stronger flavor
- Butter can replace avocado oil for sauteing
- Cauliflower florets can replace part of the broccoli
What to Serve With Keto Broccoli and Cheese Soup
This soup is filling enough to serve on its own, but it also pairs well with simple additions if you want to round out the meal. Keeping sides uncomplicated works best.
- A side salad with a light dressing
- Keto crackers or chaffles
- Roasted vegetables
- A slice of low carb bread
How to Store and Reheat Broccoli Cheese Soup
Store the soup in an airtight container in the refrigerator. It will keep well for several days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain a smooth texture. If the soup thickens in the refrigerator, a small splash of broth can loosen it while reheating.
Low Carb Broccoli and Cheese Soup With Chicken
Ingredients
- 6 cups chicken stock
- 1/2 cup diced onion
- 1 tablespoon avocado oil
- 4 cups broccoli florets
- 2 cups cooked chicken chopped
- 3 garlic cloves minced
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Set the Instant Pot to Saute mode. Add the avocado oil and diced onion, and cook for about 2 minutes until softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Pour in the chicken stock, then add the chopped chicken and broccoli florets.
- Secure the lid, ensure the sealing valve is closed, and set the Instant Pot to Soup mode for 6 minutes.
- When the cooking time is complete, manually release the pressure.
- Stir in 1/2 cup of the shredded cheddar cheese until fully melted and combined.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve warm and top with additional shredded cheese if desired.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Beyond Blood Sugar Podcast. With a Master’s Degree in Integrative Health, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.