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Chicken Broccoli Cheddar Soup
Prep Time: 20 minutes Cooking Time: 15 minutes 4-6 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 pkg | Granny's Boneless, Skinless Chicken Breast |
| 2 tbsp | 30 ml | unsalted butter |
| 1 cup | 250 ml | onion, finely chopped |
| 1 1/2 cups | 375 ml | potato, peeled and cut into cubes |
| 1 cup | 250 ml | carrots, peeled and diced |
| 1/4 cup | 65 ml | all-purpose flour |
| 4 cups | 1 L | homemade or low sodium turkey or chicken stock |
| 1 lb | 450 g | broccoli, stems and florets chopped separately into 1/2 inch pieces |
| 1 cup | 250 ml | milk |
| 3 cups | 750 ml | old Cheddar cheese, shredded |
| 2 tbsp | 30 ml | apple cider vinegar |
| 1 tbsp | 15 ml | fresh dill, chopped |
| To taste | sea salt and ground pepper |
Directions
- Preheat oven to 425°F (220ᵒC).
- Place chicken on a parchment lined baking sheet. Cook for 30 minutes or until internal temperature of chicken breast reads 170°F (77°C).
- Remove from oven and let cool. Cut chicken into 1/2- inch cubes. Set aside.
- Meanwhile, in a large heavy bottom saucepan, melt butter over medium heat.
- Add onion, potato and broccoli stems only and carrots, stirring often, for about 8 minutes until vegetables are soft.
- Sprinkle in flour and cook, stirring constantly, for about 2 minutes.
- Whisk in chicken stock. Add broccoli florets reserving one cup. Cook for 15 minutes or until potatoes are soft.
- Transfer soup to a heat-resistant blender or food processor. Purée until smooth and carefully pour mixture back into pot.
- Add milk, cheese, cooked chicken and remaining broccoli florets. Cook over low heat, stirring constantly, until cheese melts and broccoli is soft, about 4 minutes.
- Stir in apple cider vinegar and dill. Season to taste with salt and pepper. Serve in bowls.
