Empty My Fridge
Panera Copycat - Lighter Broccoli Cheddar Soup with Chicken
Ingredients
- Olive oil1 ½ tbsp
- Garlic · minced1 tbsp
- Onion · diced½
- Salt
- Black pepper
- Broccoli · roughly chopped12 oz
- Carrot · grated1
- Chicken · skinless1 lb
- Smoked paprika2 tsp
- Turmeric1 tsp
- The Fit Cook Everyday spice blend1 tbsp
- No salt added chicken stock2 cups
- Bay leaf2
- Coconut milk1 can
- Arrowroot · powder4 tbsp
- Cheddar cheese · shredded8 oz
Instructions
- Heat a Dutch oven over medium heat. Add the oil, onion and garlic and cook 3–5 minutes until soft. If using flour instead of arrowroot, add the flour at this point, after the onion has cooked.
- Add the broccoli, carrot and chicken. Mix, then sprinkle in the seasonings. Cook 1 minute, then pour in the chicken stock.
- Lower the heat to medium-low, cover and cook until the broccoli is soft, about 10 minutes.
- Remove the bay leaves.
- Stir in the coconut milk and the arrowroot mixed with water.
- Add the cheddar and stir until fully melted. Cover and cook on low for 10–15 minutes.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
GarlicOnionCheeseCarrotChickenCheddar cheeseCoconut milkBroccoli
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.