Lighter Chicken, Cheddar Broccoli Soup – Panera Copycat Recipe
Calories 513
Protein 51g
Fat 27g
Carbs 19g
Total Time 30 minutes
Broccoli Cheddar Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients

Ingredients for 4 hearty servings
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh garlic, minced
- 1/2 medium white onion, diced
- pinch of sea salt & pepper
- 12oz broccoli florets, roughly chopped into pieces
- 1 large carrot, grated
- 1 lb white Rotisserie chicken meat, pulled apart & skinless
- Seasonings
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- 1 tablespoon The Fit Cook Everyday spice blend
- 2 cups no salt added chicken stock (OR veggie stock)
- 2 bay leaves
- 1 can (15oz) lite coconut milk (OR full fat coconut milk)
- 4 tablespoons arrowroot powder (mixed with 3 tablespoons of water)
- SUBSTITUTE – mix 4 tablespoons of (oat) flour with onions and garlic
- 8oz reduced fat cheddar, shredded
Steps
- Set a Dutch oven pot on medium heat. Once hot, add oil, onions and garlic and saute for 3 – 5 minutes until soft. Note: if you’re using flour instead of arrowroot, then add the flour after the onions have cooked.
- Add broccoli, carrots and chicken meat. Mix together and then sprinkle in the seasonings. Cook for 1 minute then pour in chicken stock.
- Reduce the heat to low-medium, then cover and cook until the broccoli is soft, about 10 minutes.
- Remove the bay leaves.
- Pour in coconut milk and arrowroot powder (mixed with water). Stir.
- Add cheddar and stir until the cheese is completely melted. The cover and cook on low for 10 – 15 minutes.
- Enjoy with toasted sourdough!
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Calories
513
Protein
51g
Fat
27g
Carbs
19g
Sodium
Fiber
4g
Sugar
5g