Ingredients
2 lbs boneless skinless chicken thighs
4 cups broccoli florets
4 cups low-sodium chicken broth
8 oz full-fat cream cheese, cubed
1/2 cup heavy cream (optional)
1 medium onion, diced
4 garlic cloves, minced
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
1/2 tsp smoked paprika
Instructions
Dice the onion and mince garlic. Place chicken thighs, onion, garlic, and seasonings in the crockpot.
Pour chicken broth over the ingredients. Add broccoli florets during the final 30 minutes of cooking.
Stir in cubed cream cheese during the last 30 minutes; the heat will melt it into a creamy texture.
If using heavy cream, stir it in during the final 15 minutes to avoid curdling.
Cook on low for 4 hours or high for 2 hours until chicken is tender and soup is flavorful.
Notes
Substitute chicken breast for thighs if preferred.
Use frozen broccoli florets without thawing.
For dairy-free, replace cream cheese and heavy cream with coconut cream.
Add cooked white rice (optional) during the last hour for extra heartiness.
Soup can be refrigerated for 3-4 days or frozen for 2-3 months.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Crockpot
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg