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Chicken Broccoli Cheddar Soup

Prep Time: 20 minutes Cooking Time: 15 minutes 4-6 servings

Products Included In Recipe


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


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.

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