Description
A cozy, creamy, and healthier chicken broccoli cheese soup made with lean protein, fresh veggies, and a cauliflower puree for creaminess without heavy cream. Perfect for busy weeknights, meal prep, and kid-approved dinners.
Ingredients
Units
Scale
- 1 lb. chicken breasts, boiled and shredded
- 2 tablespoons extra virgin olive oil
- 1.5 cups sweet onion, diced small
- Kosher salt, to taste
- Cracked black pepper, to taste
- 3 cups broccoli florets, stems removed and chopped small
- 1 cup carrots, grated or shredded
- 2.5 cups chicken bone broth (or low-sodium chicken broth)
- 1 cup 2% milk
- 24 ounces cauliflower florets, boiled, drained, and pureed
- 2-2.5 cups mild shredded cheddar cheese
Instructions
- Boil the chicken: Bring a pot of water and chicken broth to a boil. Add chicken breasts and cook until done, about 15–20 minutes. Drain, cool slightly, then shred with two forks.
- Make the cauliflower puree: Boil cauliflower florets until fork tender. Drain, then puree in a food processor until smooth. Set aside.
- Cook the vegetables: Heat olive oil in a large pot over medium heat. Add onions, salt, and pepper. Cook until translucent. Add broccoli and carrots, sauté for 5 minutes.
- Build the soup: Add bone broth, milk, cauliflower puree, and shredded chicken. Simmer for 10 minutes.
- Stir in the cheese: Reduce heat to low. Add cheddar gradually, stirring until melted. Adjust thickness with more broth or milk if needed.
- Serve hot with crusty bread or salad.
Notes
Pro tips: Shred your own cheese for smooth melting, add cheese slowly over low heat, and puree some broccoli with cauliflower for picky eaters. Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with added broth or milk. Serve with sourdough, salad, or roasted veggies. Variations: Use plant-based cheese/milk for dairy-free, soup is naturally gluten-free, add beans for extra protein, or spice it up with red pepper flakes/jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 75mg