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Lighter Chicken, Cheddar Broccoli Soup – Panera Copycat Recipe

Prep: 5 min
Cook: 25 min
Total: 30 min

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

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!