Lighter Chicken, Cheddar Broccoli Soup - Panera Copycat Recipe - Fit Men Cook
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Author:

Kevin Curry

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

* Optional Substitution Note

  • 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

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

Kevin Curry

5.0 (2 reviews)
Print RecipePin RecipeCollection/favs?
Prep 5min
Cook 25min
Total 30min
Category Chicken
Calories 513

INGREDIENTS

  • 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

INSTRUCTIONS

  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!

Nutrition per serving

Calories513cal
Protein51g
Fats27g
Carbs19g
Fiber4g
Sugar5g
5.0
(Based on 2 reviews)

Reviews

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Rate the recipe:

5.0 (2 reviews)

Details

Prep 5min
Cook 25min
Total 30min

Nutrition per serving

Calories513cal
Protein51g
Fats27g
Carbs19g
Fiber4g
Sugar5g
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