Chicken Broccoli Cheddar Soup
Directions
- 1In a large pan on medium-high heat, add olive oil and seasoned chicken breast. Cook for 4 minutes on each side.
- 2Pour in chicken stock, cover and cook until done and tender enough to shred. Shred chicken and set aside.
- 3Add bacon and pancetta to large pot, cook until done; remove from the pot.
- 4In the remaining grease, add diced onion and cook until translucent, about 3-4 minutes.
- 5Stir in minced garlic and cook for another 30 seconds until fragrant.
- 6Add butter, flour, and mix until well combined.
- 7Pour in chicken broth and stir until combined.
- 8Add the carrots and broccoli. Cook for about 5 minutes, stirring occasionally.
- 9Reduce heat to a simmer and cook until vegetables are tender, about 10-15 minutes.
- 10Pour in milk, heavy cream, same seasonings from the chicken and mix until well combined.
- 11Add shredded chicken, cheddar cheese, bacon, and pancetta.
- 12Stir until well combined, taste, and adjust seasoning as needed with more salt and pepper.
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breast
- 1 medium, diced onion
- 5 minced garlic cloves
- 1 minced shallot
- 3 shredded carrots
- 4 slices, diced bacon
- 4 oz diced pancetta
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 4 cups, chopped broccoli florets
- 2 cups shredded cheddar cheese
- 2 tsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 packet sazon
- 0 Salt and pepper
- 3 tbsp all-purpose flour
- 2 tbsp butter
Equipment
large panlarge pot
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