INGREDIENTS
- 1 onion, chopped
- 6 cloves garlic, minced
- 4 cups broccoli florets, chopped small
- 2 large carrots, grated
- 1 pkg reduced fat plain or chive and onion cream cheese (vegan works too, I did the reduced fat plain)
- 4 cups chicken bone broth
- 3-4 chicken breasts, uncooked (frozen can work too)
- 2 T cornstarch
- 1/4 tsp nutmeg
- 1/4 tsp red pepper flakes (optional kick)
- Salt and Pepper to taste
- 3-4 slices of bacon, cooked and crumbled
- 2 cups sharp cheddar, shredded or grated
Optional toppings
- desired chives or green onions
- nonfat Greek yogurt or sour cream
- more shredded cheddar cheese
- more bacon
STEPS
Slow cooker
Place all ingredients except shredded cheddar cheese and bacon in a slow cooker, chicken on the bottom. Cream cheese on top. Cook on high 4-5 hours or low 6-8 hours. After cooking, remove chicken and shred, stir back in. Then, add in the cheddar and bacon. Cover for 10 min or so,m to melt the cheese, stir and serve. Makes 9 liquid cups
Instant pot
Sautéed diced onion and garlic until softened. Add the chicken, bone broth, veggies, cream cheese, corn starch, salt, spices, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to “sealing.” Cook over manual high pressure for 15 min, then quick release the pressure. After cooking, remove chicken and shred, stir back in. Also, add in the cheddar and bacon, cover for 10 min or so to melt the cheese, stir and serve. Makes 9 liquid cups
Stove top
In a large stock pot, add raw chicken, salt, pepper, cover with broth and bring to a boil, then switch to low once simmering and cover. Cook 10-15 min or so and remove chicken, shred and set aside. Add all other soup ingredients except bacon and cheddar. Cook until heated through, onions softened, and cream cheese melted. Then add chicken, cheddar, and bacon. Stir until cheddar is melted and serve. Makes 9 liquid cups
🍑 Nourishment Breakdown
Per cup per cup, (but I had more than that)
Calories: 312 | Fat: 13g | Carb: 8g | Fiber: 2g | Protein: 37g
**Numbers may slightly vary depending on brands and ingredients used.
PROTEIN chicken & bone broth
FAT cream cheese, bacon, cheddar
FIBER onion, broccoli, carrots
CARB/STARCH none..skip or enjoy with some bread
8 comments
Making it tomorrow can’t wait
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thepeachiespoon replied:
Yay! Hope it’s a hit 😋
My husband and I loved this soup. Adding chicken to broccoli soup has made it a meal. Perfect on a snowy day.
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thepeachiespoon replied:
So glad! Thanks soooo much for leaving a comment 🤗
Can you do arrowroot instead? Of the corn starch. Thanks
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thepeachiespoon replied:
Yes!
Oh My Word!!!! This soup is beyond wonderful! I made this in the slow cooker because we are having cold weather and only getting colder in the next few days. I made this exactly the way you published and, it is perfect. Thank you SO MUCH for helping my family stay warm down here in Houston where we are not usually this cold!
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thepeachiespoon replied:
Yay! Thanks for the review
Thank you so much! I’ve been in a meal rut and needed this. I made it yesterday in my instant pot used as “slow cooker.” I typically use the pressure cooker option. I stored in fridge over night. I’m eating it today… it’s really tasty! The onions and carrots are still crunchy and I slow cooked for at least 6 hours yesterday – the chicken shredded easily but I’m used to not feeling the texture of the onions and carrots. I think I will keep it in the slow cooker today to get them to soften up more! As I said, it’s super tasty! I appreciate this take cheddar broccoli. Gotten get in that protein!
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thepeachiespoon replied:
So glad you like it! Yes, mine were soft but did the actual slow cooker. Not sure but def heat up and they’ll get softer for ya.