Broccoli and Cheese Soup with Chicken
A hearty and warming soup full of garlic aroma, cheese and milk. A perfect bowl of comfort.
Equipment
- Pot
- Mini blender or small food processor
Ingredients
Soup Base
- 2 tbsp butter or non-hydrogenated margarine
- 1/4 cup chopped onion
- 3 cloves minced garlic
- 2 tbsp all purpose flour
- 1 cup evaporated milk
- 1 cup low-fat milk 1% or 2% works best
- 1 cup chicken bone broth
- 1/2 cup warm water
- 1 tsp salt
- 1 tsp black pepper
Chicken and Broccoli Mixture - To Add to Soup Base
- 1 tbsp olive oil
- 1 cup broccoli minced
- 1 cup rotisserie chicken or baked chicken shredded and minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp harissa or chilli powder
Cheese
- 1/2 cup shredded sharp cheddar
- 1/2 cup shredded marble cheddar
Instructions
- Shred and mince the chicken in your mini food processor and set aside.
- Mince the broccoli and set aside.
- In a pan, add your olive oil, the chicken, the broccoli, onion powder, garlic, and chilli powder.
- Lightly sautee and remove from heat.
- Start on the soup base by sauteeing onion and garlic in the butter.
- Add the flour and mix well to make a rue.
- Once browned, add in the both milks and the chicken broth and whisk continously on medium heat.
- Once blended and warmed, add in the chicken and broccoli mixture and continue to mix.
- Add in water to thin the mixture slightly.
- Let come together to a light simmer, not boiling, and add the cheese.
- Continue to mix on low to medium heat.
- Once fully mixed in and no cheese or clumps are there, remove from heat. If you want you can further emulsify with a hand blender, however it's fine to leave as is (I enjoy it with bits of broccoili).
- Pour in a bowl and serve with garlic toast or as is.
Tried this recipe?Let us know how it was!