Broccoli Cheddar Soup with Chicken

All of the flavors you know and love from a creamy and cheesy broccoli cheddar soup, but with the addition of savory pulled chicken to create a more complete meal!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in Dutch Oven or large pot over medium-high heat. Season chicken breasts with salt and pepper. Cook the chicken for about 8 minutes a side. Set aside to a plate to cool and then shred or cut into chunks.

Step 2

Meanwhile, in the same pan, melt 1 tbsp butter over medium heat. Add onions and garlic and cook for about 3-4 minutes until soft and translucent.

Step 3

Add the remaining 3 tbsp of butter. Once the the butter has melted, sprinkle in flour. Mix together and continue mixing frequently for 2 minutes until combined and slightly golden in color.

Step 4

Pour in chicken broth, half and half, and milk. Cook for 2 minutes, stirring occasionally to get rid of any clumps.

Step 5

Add celery, carrots, broccoli, and all spice blend ingredients. Stir to combine. Cook and cook over low heat for about 20 minutes until vegetables are fork tender.

Step 6

Use an immersion blender to blend the soup right in the pot into a smoother consistency. You could also transfer to a regular blender and add the soup back to the pot.

Step 7

Stir in shredded cheese until melted and well combined. Add the shredded cooked chicken and stir to combine.

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