{One Pot} Lighter Creamy Chicken Broccoli Cheddar Soup
You can never have too many soup recipes, so give {One Pot} Lighter Creamy Chicken Broccoli Cheddar Soup a try. For $2.06 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 467 calories, 30g of protein, and 31g of fat each. 561 person have made this recipe and would make it again. This recipe from The Housewife in Training Files requires water, carrots, broccoli, and nutmeg. It will be a hit at your Winter event. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 85%, this dish is outstanding. If you like this recipe, you might also like recipes such as Creamy Broccoli Cheddar Soup, Creamy Cheddar Broccoli Soup, and Creamy Broccoli and Cheddar Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup plain, non fat greek yogurt
3 cups unsweetened almond milk
4 cups fresh, chopped broccoli
2 Tbsp butter, cubed
1 cup chopped carrots
3 cups freshly grated cheddar cheese
1 pound raw, cubed chicken
4 tbsp cornstarch
1 tsp garlic powder
2 Tbsp gluten free flour
3 cups low sodium chicken stock
¼ tsp nutmeg
1 tsp pepper
1 tsp salt
4 tbsp water
1 white onion, chopped
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
In a large sauce pan, melt the butter over medium heat. Add the chopped onion and cook for 5 minutes to sweat the onion and until its translucent.Whisk in the flour until the onion is well coated.Add the milk, stock, broccoli, carrots, chicken, nutmeg, garlic, salt and pepper.Bring to a boil, then reduce to a simmer and cook for 20 minutes.Add the cheddar and stir well.In a small bowl, whisk together the cornstarch and water. Add to the soup and stir continually until it starts to thicken.Remove from the heat and add the greek yogurt.Serve immediately.Garnish with more cheddar if desired.
Step by step:
1. In a large sauce pan, melt the butter over medium heat.
2. Add the chopped onion and cook for 5 minutes to sweat the onion and until its translucent.
3. Whisk in the flour until the onion is well coated.
4. Add the milk, stock, broccoli, carrots, chicken, nutmeg, garlic, salt and pepper.Bring to a boil, then reduce to a simmer and cook for 20 minutes.
5. Add the cheddar and stir well.In a small bowl, whisk together the cornstarch and water.
6. Add to the soup and stir continually until it starts to thicken.
7. Remove from the heat and add the greek yogurt.
8. Serve immediately.
9. Garnish with more cheddar if desired.
Nutrition Information:
covered percent of daily need
