Chicken and Broccoli Cheese Soup

By katherine G – Brantford, ON
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Chicken and Broccoli Cheese Soup
  • Prep Time: 20
  • Total Time: 30
  • Servings: 3
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About this Recipe

Rich and delicious! Cheesy, nutty Gruyere with broccoli and savoury bits of chicken. ADJUSTED TO BEING LOW CARB HIGH FAT

Ingredients

1 (15 mL) Olive oil
1 Maple Leaf Prime® Marinated Boneless Skinless Dijon Mustard and Herbs Chicken Breast, diced
2 tbsp (30 mL) Butter
1 Small onion, finely diced
1 Clove garlic, minced
1 tsp (5 mL) Mustard powder
1/4 tsp (1 mL) Cayenne pepper
2 cups (500 mL) Reduced sodium chicken broth
2 cups (500 mL) Bite size broccoli florets
1 cup WHIPPING CREAM
2 cups (500 mL) Grated CHEDDAR CHEESE
1/4 (60 mL) Grated Parmesan cheese

Directions

HEAT oil in a large pot over medium-high heat. Add diced chicken and cook, stirring occasionally for 6-8 minutes or until lightly browned and cooked through to an internal temperature of 165°F (74°C). Remove from pot and set aside.

MELT butter in the same pot. Add onion and cook for 2-3 minutes or until translucent. Stir in garlic and cook for another minute. Sprinkle in mustard powder, cayenne and flour, stirring for 2-3 minutes. Slowly whisk in chicken broth and add broccoli. Bring to a boil. Reduce heat and simmer for 3-4 minutes or until broccoli is tender crisp. Stir in milk and return to a low simmer. Add cheese gradually, a handful at a time. Stir until melted, add chicken and remove from heat.

LADDLE into warm bowls or a bread bowl. Garnish with additional cheese.

Notes

MADE LOW CARB

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