How to Make Healthy Chicken Broccoli Cheddar Soup
Boil the Chicken
Add water and chicken broth to a pot and bring it to a boil. Add the chicken breasts to the boiling broth and let them cook through. This will take about 15-20 minutes depending on the thickness of the chicken. Drain the liquid and let the chicken cool before shredding.
Boil and Puree the Cauliflower
Boil a pot or water and cook the cauliflower florets until fork tender. Drain off the water and add the fork tender cauliflower to a food processor. Buzz until smooth and creamy, no lumps. Set aside.
Make the Soup
Heat a soup pot over medium heat, add olive oil, diced onions, salt, and pepper. Sauté until the onions are translucent, then add the chopped broccoli and grated carrots. Sauté for a few minutes.
Once the broccoli and carrots are tender, add the bone broth followed by the milk. Stir well. Next, add the cauliflower puree and the shredded chicken. Let everything simmer in the pot.
Finally, add the cheese. Stir until the cheese is fully melted and the soup reaches your preferred thickness. If it gets too tight, add some broth to thin it. Serve hot and enjoy!
Storage
Store leftover soup in an airtight container in the refrigerator for three to four days. Reheat in a soup pot or in the microwave until warmed through. Looking for more recipes? Try my Healthy Chicken Pot Pie Soup.
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