Lighter Chicken, Cheddar Broccoli Soup – Panera Copycat Recipe
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Lighter Chicken, Cheddar Broccoli Soup – Panera Copycat Recipe
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
Step 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.
Step 2
Add broccoli, carrots and chicken meat. Mix together and then sprinkle in the seasonings. Cook for 1 minute then pour in chicken stock.
Step 3
Reduce the heat to low-medium, then cover and cook until the broccoli is soft, about 10 minutes.
Step 4
Remove the bay leaves.
Step 5
Pour in coconut milk and arrowroot powder (mixed with water). Stir.
Step 6
Add cheddar and stir until the cheese is completely melted. The cover and cook on low for 10 – 15 minutes.
Step 7
Enjoy with toasted sourdough!
Lighter Chicken, Cheddar Broccoli Soup – Panera Copycat Recipe
- 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
-
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!
Nutrition per serving
Reviews
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April 25, 2024ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Nov 14 2023
Simply delicious! Perfect for a cozy supper.
Glad you like it!
Jan 03 2024
SO GOOD! 🥹👍🏽 paired it with jalapeño bread on the side
did you just say jalapeno bread?! 🙌🏾 yes, please.