Broccoli Cheddar Chicken Soup

Updated at: Thu, 17 Aug 2023 11:35:34 GMT

Step 1

Preheat the oven to 350°F. Drizzle the olive oil on a small baking dish or sheet pan, then add the chicken, coat it in the oil, and season both sides generously with salt and pepper. Bake until the chicken is cooked through and lightly golden on top, 18–20 minutes. Remove from the oven, cool until easy to handle, and then shred into bite-sized pieces. If you prefer, use two cooked chicken breasts from a rotisserie chicken—remove and discard the skin and bones, then shred into bite-sized pieces.

Step 2

If making bread bowls, cut the "lid" off of the small boule and set aside. Tear out the inside of the bread with your fingers until it is almost entirely hollowed out, leaving a thin border of bread so it can hold the soup without leaking. You can toss the leftover torn bread with olive oil, salt, and pepper, and toast in a 350°F oven for 10–15 minutes to make croutons. You can also put the hollowed out bread bowl in the oven for a few minutes to get crusty on the outside, just before serving, if you'd like.

Step 3

Heat the butter in the Cravings braiser, large pot, or Dutch oven over medium heat until foamy, then add the onions and cook, stirring, until lightly golden, 8–9 minutes. Add the garlic and cook 1 more minute. Add the flour all at once and cook, whisking constantly, until lightly golden, 3–4 minutes. Add the half and half, chicken broth, ranch seasoning, 1 ½ teaspoons of salt, ½ teaspoon pepper, paprika, cayenne, and nutmeg. Raise the heat to medium-high, bring to a boil, and cook, whisking, until thickened, 4–5 minutes. Stir in the cheddar cheese until melted, then add the broccoli and carrots and cook, stirring, until the broccoli turns bright green, 4–6 minutes.

Step 4

Add the chicken into the soup along with any juices and cook to warm through, 2–3 minutes. Season with more salt and cracked black pepper to taste and serve in a bread bowl or regular bowl—it's up to you!

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