High-Protein Creamy Chicken & Broccoli Cheese Soup
Method
Dice the chicken breast into bite-sized pieces. Peel and dice the potatoes, thinly slice the carrots, finely dice the onion, and cut the broccoli into small florets.
Heat a large nonstick soup pot over medium heat. Add the chicken, smoked paprika, garlic, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned.
Add the onion and carrots to the pot and cook for 3 minutes, stirring frequently until the onion begins to soften.
Pour in the water and add the diced potatoes. Bring to a gentle boil, then reduce the heat to medium, cover, and simmer for 15 minutes, or until the potatoes are nearly tender.
Stir in the broccoli florets and continue cooking for 7–8 minutes, until the broccoli is bright green and tender.
Reduce the heat to low. Stir in the light cream, then gradually add the grated reduced-fat cheese, stirring continuously until the cheese has completely melted into a smooth, creamy broth. Do not allow the soup to boil after adding the cream.
Taste and adjust the seasoning if needed. Ladle into bowls and garnish with fresh parsley or chives before serving.
For an extra silky texture, blend about one-third of the soup with an immersion blender before returning it to the pot. This naturally thickens the broth while keeping plenty of chunky vegetables and tender chicken for a satisfying, hearty meal.
Nutrition Facts
Per 100 g
