Lighter Chicken, Cheddar Broccoli Soup – Panera Copycat Recipe

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 513
Protein 51g
Fat 27g
Carbs 19g
Total Time 30 minutes


Broccoli Cheddar Soup


Broccoli Cheddar Soup
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 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
  1. 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.
  2. Add broccoli, carrots and chicken meat.  Mix together and then sprinkle in the seasonings.  Cook for 1 minute then pour in chicken stock.
  3. Reduce the heat to low-medium, then cover and cook until the broccoli is soft, about 10 minutes.
  4. Remove the bay leaves.
  5. Pour in coconut milk and arrowroot powder (mixed with water). Stir.
  6.  Add cheddar and stir until the cheese is completely melted.  The cover and cook on low for 10 – 15 minutes.
  7. Enjoy with toasted sourdough!

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