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Broccoli Chicken “Cheddar” Soup (Keto + Whole30)

KMFPW30
February 27, 2021 | Author: Ashley McCrary

A creamy Broccoli Chicken “Cheddar” Soup that’s not only delicious, but also healthy. It’s filled with chicken, broccoli and my dairy free queso that tastes so close to the real thing. Keto, Paleo, Whole30 and Dairy Free. 8 NET carbs per serving. 

BROCCOLI CHICKEN “CHEDDAR” SOUP

My new Broccoli Chicken “Cheddar” Soup will absolutely warm your soul. It is completely dairy and gluten, but tastes so close to the real thing. My dairy free queso that I used in this recipe is a real show stopper and makes the soup so creamy.

Cheddar soup in a bowl with two hands holding the bowl

TIPS & TRICKS FOR THIS BROCCOLI CHICKEN “CHEDDAR” SOUP

  • Using HOT coconut milk and xanthan gum is a must when making the homemade queso.
  • If you do not have a high-speed blender, soak cashews in hot water for at least 2 hours before making the queso. Drain and continue using the instruction in recipe card below.
chicken broth, coconut milk, cashews, onions broccoli, chicken, garlic, salt, pepper

WHAT MAKES THIS SOUP CHEESY IF IT IS DAIRY FREE?

In place of cheese, I used my dairy free homemade queso. To make, I mix hot coconut milk, nutritional yeast, cashews, cauliflower rice and xanthan gum. This mixture gives me a thick and creamy dairy free queso that has a close taste to real life cheese. It’s perfect for dipping or to add in soups and casserole to get a creamy and cheesy texture.

a close up photo of the soup
Broccoli Chicken "Cheddar" Soup Pinterest Pins

HOW TO STORE THIS BROCCOLI CHICKEN “CHEDDAR” SOUP

Fridge: The simplest way to store this soup is in the fridge. Transfer any leftover soup to an airtight container with a lid. It’s best to let the soup cool fully before adding to the fridge. This soup will last between 3- 4 days. To reheat, you can throw it in the microwave or add in to a pot on the stove.

Freezer: Transfer any leftover soup to an airtight freezer proof container with a lid. Make sure to cool the soup to room temperature before transferring it to the freezer. Food that is is slightly warm is more prone to forming ice crystals.

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Broccoli Chicken “Cheddar” Soup

A creamy Broccoli Chicken “Cheddar” Soup that’s not only delicious, but also healthy. It’s filled with chicken, broccoli and my dairy free queso that tastes so close to the real thing. Keto, Paleo, Whole30 and Dairy Free. 8 NET carbs per serving. 

  • Total Time: 40 minutes
  • Yield: 5 servings 1x

Ingredients

Scale
  • 3 1/2 cups chicken broth
  • 2 tablespoons ghee
  • 1 small onion, diced
  • 3 cloves garlic minced
  • 3 1/2 cups broccoli florets, fresh
  • 2 cups cooked chicken, diced
  • salt and pepper to taste

Dairy Free Queso

Instructions

  1. In a large pot, add the ghee along with the chopped onions and garlic. Cook for 2-3 minutes.
  2. Transfer the chicken broth, cooked chicken and broccoli . Stir together and simmer for 20 minutes or until broccoli is tender. 
  3. While the soup is cooking, make the dairy free queso by adding the hot coconut milk, cashews, nutritional yeast, cauliflower rice and xanthan gum. Blend on high speed for about 20-30 seconds until the mixture becomes thick. 
  4. Pour this mixture into the soup and stir until combined. As the soup heats the queso will melt into the mixture. 
  5. Allow to simmer on low heat for another 10 minutes or so. 
  6. Serve and enjoy!

Notes

  • Feel free to sub hot water for the hot coconut milk. The coconut milk just gives it a creamier texture. 
  • Make sure the water or coconut milk is hot when making the queso. It is KEY for it to be successful. Heat in the microwave for 45 seconds to a minute. 
  • You can use frozen broccoli. Make sure steam or thaw before using. 
  • 8 NET carbs per serving. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Category: Main Dish/Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 276
  • Sugar: 3
  • Sodium: 950
  • Fat: 16
  • Carbohydrates: 13
  • Fiber: 5
  • Protein: 21
  • Cholesterol: 48

Keywords: Broccoli Cheddar Soup, Keto, Paleo Whole30

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11 thoughts on "Broccoli Chicken “Cheddar” Soup (Keto + Whole30)"

  1. Alison S. says:

    I have all the ingredients in the house to make this today!! Yay! Cold and rainy on the east coast this is perfect for tonight!

    1. Ashley McCrary says:

      Hope you enjoy!

  2. Beth Anne says:

    Hi! If I’m not concerned with it being keto, can I sub the xanthan gum for arrowroot or tapioca flour?

    1. Ashley McCrary says:

      Yes you can use those.

  3. Susan says:

    Is it a sin to use store bought dairy-free queso instead?! Or would you not recommend that?

    Thanks!

    1. Ashley McCrary says:

      You could absolutely use store bought. That would be just fine

  4. Kelly says:

    Easy and delicious!!! It tasted so good it was hard to determine it was keto! Excellent recipe! Thanks for creating!

    1. Ashley McCrary says:

      So happy to hear this! Thank you Kelly

  5. Chelsea says:

    Is the cauliflower rice supposed to be raw, cooked or frozen?

    1. Ashley McCrary says:

      You can do raw or steamed


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Grab the full recipe over in the link in bio 
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This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
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1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

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1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
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