Hearty & Healthy: Your Go-To Low Carb High Protein Soups for Satisfying Meals

👩‍🍳 Instructions

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2

   Pour in the chicken broth and water. Add the Italian seasoning, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10 minutes to allow the flavors to meld.
3. 3

   Introduce the broccoli florets to the simmering broth. Cook for 5-7 minutes, or until the broccoli is tender-crisp. Stir in the shredded cooked chicken.
4. 4

   Reduce the heat to its lowest setting. Add the cubed cream cheese to the pot, stirring constantly until it has completely melted and is smoothly incorporated. Slowly pour in the heavy cream, stirring continuously until the soup is creamy and uniform. If using xanthan gum, sprinkle it over the surface while whisking vigorously to prevent clumps, and stir for another minute or two until the soup thickens slightly.
5. 5

   Stir in the fresh chopped dill. Taste the soup and adjust seasonings as needed. Ladle generously into bowls and serve immediately.