Chicken Bacon and Broccoli Soup

Chicken-Bacon-Broccoli-Soup

This Chicken Bacon and Broccoli Soup, is a keto-inspired recipe. Keto meaning high in protein and fat, but low in carbs. These types of recipes can be great for those who put their bodies to work daily. This recipe will help give you the energy your body needs to get through those tough workouts!

Ingredients to make Chicken Bacon and Broccoli Soup:

  • 4 sliced Bacon chopped
  • 16 oz Boneless, Skinless, Chicken Breast
  • ¼ tsp Black Pepper
  • ? tsp Garlic Powder
  • 1 tbsp Extra Virgin Olive Oil
  • ½ Yellow Onion diced, (about 100 grams)
  • 4 Cloves Fresh Garlic diced, (about 20 grams)
  • 2 tsp Reduced Sodium Chicken Base
  • 4 cups Water
  • 1 head Broccoli cut into florettes, (about 175 grams)
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • ¾ cups 2% Milk
  • 2 cups Sharp White Cheddar Cheese freshly shredded, (about 175 grams)
  • ¾ cup Whipped Cream Cheese (about 100 grams)
  • ½ tsp Cayenne Pepper
  • ¼ tsp Black Pepper
  • ¼ tsp Sea Salt
  • 1 shallot diced, (about 30 grams)

Instructions to make Chicken Bacon and Broccoli Soup:

  • Cook your bacon either on your stove or in your oven, whichever you prefer. Then allow to cool while you work on your soup. The bacon goes on top of the soup at the end. Once cooled you will chop the bacon into small pieces.
  • Heat a large pot to medium heat, while the pot is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
  • Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
  • Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for additional 8 minutes.
  • After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 8 oz breast. It is always best to check the internal temperature of the chicken before serving.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side, I find that this delivers a perfect juicy chicken breast every time.
  • While the chicken is cooking you can cut and dice your veggies if you haven’t already.
  • Now that the chicken is finished, remove the chicken from the pot and place on your cutting board to rest. Leave the juices in the pot.
  • Add your diced onions and garlic to the pot with the chicken juices. Cook on medium-low stirring frequently to prevent burning for 3 minutes.
  • Once the onions and garlic have started to soften and become fragrant, add the chicken base, water, and broccoli to the pot. Scrap the bottom of the pot to get all those flavors incorporated into the soup broth.
  • Turn the heat up to medium-high and bring to a simmer and cook for 5-8 minutes. (You don’t want to overcook the soup or your broccoli will get too soft and mushy.)
  • Season the soup with your additional black pepper, cayenne pepper, and salt.
  • While your soup is simmering it is time to make a cream sauce. In a medium pot, melt the butter at medium-low heat. Once the butter has melted add the flour to the butter, and stir until the flour is well incorporated and you have a paste-like consistency. (This is called a rue.)
  • Now add the milk into your rue, whisking for a few minutes until you have no lumps. Then add in your shredded cheese and whipped cream cheese. Whisk until the cheeses are melted and fully incorporated. The sauce might seem thick, but that is ok.
  • Once the cheese has melted, immediately add the cheese sauce into your large pot of soup. Stir everything together and allow to cook for just a few more minutes while you shred your chicken.
  • Using a fork and knife shredded your chicken breast into bite-sized pieces. Once shredded add the chicken to the soup and stir everything together. Cook for only 1 more minute, just enough to warm the chicken
  • Serve your soup with your chopped up bacon and your diced shallot sprinkled on top!
Chicken Bacon and Broccoli Soup
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: Bacon, Broccoli, Chicken, Soup
Servings: 4

Chicken Bacon Broccoli Soup

Ingredients

  • 4 sliced Bacon chopped
  • 16 oz Boneless, Skinless, Chicken Breast
  • ¼ tsp Black Pepper
  • ? tsp Garlic Powder
  • 1 tbsp Extra Virgin Olive Oil
  • ½ Yellow Onion diced, (about 100 grams)
  • 4 Cloves Fresh Garlic diced, (about 20 grams)
  • 2 tsp Reduced Sodium Chicken Base
  • 4 cups Water
  • 1 head Broccoli cut into florettes, (about 175 grams)
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • ¾ cups 2% Milk
  • 2 cups Sharp White Cheddar Cheese freshly shredded, (about 175 grams)
  • ¾ cup Whipped Cream Cheese (about 100 grams)
  • ½ tsp Cayenne Pepper
  • ¼ tsp Black Pepper
  • ¼ tsp Sea Salt
  • 1 shallot diced, (about 30 grams)

Instructions

  • Cook your bacon either on your stove or in your oven, whichever you prefer. Then allow to cool while you work on your soup. The bacon goes on top of the soup at the end. Once cooled you will chop the bacon into small pieces.
  • Heat a large pot to medium heat, while the pot is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
  • Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
  • Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for additional 8 minutes.
  • After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 8 oz breast. It is always best to check the internal temperature of the chicken before serving.
    My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side, I find that this delivers a perfect juicy chicken breast every time.
  • While the chicken is cooking you can cut and dice your veggies if you haven't already.
  • Now that the chicken is finished, remove the chicken from the pot and place on your cutting board to rest. Leave the juices in the pot.
  • Add your diced onions and garlic to the pot with the chicken juices. Cook on medium-low stirring frequently to prevent burning for 3 minutes.
  • Once the onions and garlic have started to soften and become fragrant, add the chicken base, water, and broccoli to the pot. Scrap the bottom of the pot to get all those flavors incorporated into the soup broth.
  • Turn the heat up to medium-high and bring to a simmer and cook for 5-8 minutes. (You don't want to overcook the soup or your broccoli will get too soft and mushy.)
  • Season the soup with your additional black pepper, cayenne pepper, and salt.
  • While your soup is simmering it is time to make a cream sauce. In a medium pot, melt the butter at medium-low heat. Once the butter has melted add the flour to the butter, and stir until the flour is well incorporated and you have a paste-like consistency. (This is called a rue.)
  • Now add the milk into your rue, whisking for a few minutes until you have no lumps. Then add in your shredded cheese and whipped cream cheese. Whisk until the cheeses are melted and fully incorporated. The sauce might seem thick, but that is ok.
  • Once the cheese has melted, immediately add the cheese sauce into your large pot of soup. Stir everything together and allow to cook for just a few more minutes while you shred your chicken.
  • Using a fork and knife shredded your chicken breast into bite-sized pieces. Once shredded add the chicken to the soup and stir everything together. Cook for only 1 more minute, just enough to warm the chicken
  • Serve your soup with your chopped up bacon and your diced shallot sprinkled on top!
Chicken-Bacon-Broccoli-Soup

Macro Nutrition

Nutrition Facts
Chicken Bacon Broccoli Soup
Amount Per Serving
Calories 594 Calories from Fat 332
% Daily Value*
Fat 36.9g57%
Saturated Fat 19.2g120%
Trans Fat 0g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 5g
Cholesterol 97.1mg32%
Sodium 947.4mg41%
Potassium 312.6mg9%
Carbohydrates 15.6g5%
Fiber 2g8%
Sugar 6.4g7%
Protein 47.1g94%
Vitamin A 33.3IU1%
Vitamin C 44mg53%
Calcium 69.4mg7%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Macro Adjustments:

Below outlines the items in each macro group that are easily adjustable to meet your specific macros.

Fat:

Bacon, Cheddar Cheese, Cream Cheese, and Butter are your sources of fat in this recipe. Being that this is a higher fat recipe I can only assume you’d be looking to decrease the fat. You could remove the cream cheese completely which would reduce the fat by 4.5 grams per serving. You could also remove the shredded cheese, which would reduce the fat by 14 grams per serving. However, if you remove both cheeses, the soup will be more brothy and less creamy…still delicious though. Also, you won’t need to make the rue in a separate pan. You can add the butter and flour into the onions add garlic before adding the water and chicken base.

Carbohydrates:

This is a low carb recipe. There is not an easy way to increase the carbs in this recipe. Therefore, if you need to increase your carbs for the day, I recommend enjoying this soup with your favorite roll or crackers!

Protein:

Chicken is a great lean cut of meat, providing most of the protein in this recipe. You could adjust the amount of chicken used to increase or decrease the amount of protein.

Meal Prep:

Yes. This recipe can be meal prepped. This recipe will last In the fridge for up to 6 days.

Freezer Friendly:

Yes. This is an outstanding freezer-friendly recipe! It reheats really well after being defrosted.

Check out my tips for reheating and freezing your recipes!


If you love Soups or Stews like this Chicken Bacon and Broccoli Soup, you have got to try my:

Quinoa-Chicken-with-Peas-and-Asparagus
Quinoa Chicken with Peas and Asparagus-

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