Description
A creamy and delicious soup made with broccoli, cauliflower, and chicken, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cups chicken broth
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil. Add the broccoli and cauliflower florets, thyme, salt, and black pepper. Reduce the heat to a simmer and cook for 15-20 minutes, until the vegetables are tender.
- Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy. Add the lemon juice and stir well.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese.
- Add cooked bacon bits or diced ham for extra flavor and protein.
- You can also toss in some cooked quinoa for added texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg