It’s soup season! Yipee! And what is better than creamy, cheesy chicken broccoli soup? Pretty much nothing. What is also great is that this soup doesn’t take all day so you can be spooning this into your mouth in no time at all! And the carbs are so low you could eat two bowls (I promise I won’t tell anyone).
1 lb chicken thighs, boneless and skinless
1 cup broccoli, finely chopped
1/4 onion, chopped
1 small shallot, minced
2 stalks celery, chopped
2 cloves garlic, minced
2 tbsp cream cheese
1 tbsp. butter
1 tsp olive oil
1 cup chicken broth
4 oz cream cheese
1/4 cup heavy cream
1 cup cheddar cheese, grated
1/2 tsp pink salt
1/2 tsp black pepper
Grab a heavy bottom soup pot or dutch oven. Heat oil and butter over medium heat until the butter is melted.
Add in the onions and saute for 3 minutes until the begin to become translucent.
Add in the celery, shallots and garlic and sauté for 5 minutes, stirring frequently. I waited to add the shallots and garlic so they wouldn’t burn.
Add in the broccoli. As you can see, I chopped it into little florets. You can , of course, make it with larger florets but I enjoy the smaller pieces. Also, you don’t have to blend it later. Sauté for a few more minutes.
Season with salt and pepper and stir.
Add in the chicken stock and be sure to use a flat wooden spoon to start to scrape the browned bits from the bottom of the pan. Then, throw in the chicken thighs. You can just stick them in there whole, you don’t need to spend extra time chopping them up.
Place the lid, turn the heat down to low and cook for 1 hour.
Oh my, we are almost done!!! Remove the lid. The chicken will be fully cooked. Carefully remove the chicken, allow it to cool enough to handle and shred with two forks.
While the chicken is cooling, turn the heat back up to medium and add in the heavy cream and cream cheese. Stir until well incorporated.
Add in the shredded cheese and stir again. This is a sharp, Vermont cheddar. Do not use the pre-shredded cheese because it contains an anti-caking agent that contains extra carbs. Freshly grated is always better!
Just look at that cheesy goodness!
Add the shredded chicken back in and go ahead and stir that up.
Now, taste your soup and see if you need any more salt or pepper. The cheese does add in some salt so don’t go overboard. When it comes to pepper, I like quite a bit of freshly cracked pepper so I went to town.
Once the flavors are just right, scoop it in a bowl and oh my goodness you are donezo!
Top it with some grated cheddar cheese and shaved parm (if you have any). You could even plop on a dollop of sour cream which would be delicious!