Description
A warm, creamy soup that’s perfect for chilly days, packed with chicken, broccoli, and cheddar cheese.
Ingredients
Scale
- 1 pound chicken breast, boneless and skinless
- 4 cups chicken broth (low sodium recommended)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese (sharp for extra flavor)
- 1 cup heavy cream
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for a hint of spice)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the boneless, skinless chicken breast at the bottom of your slow cooker.
- Pour in the chicken broth, then add the diced onion, minced garlic, and broccoli florets. Stir to combine.
- Sprinkle salt, black pepper, and paprika evenly over the top.
- Cover and cook on LOW for 4-5 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Heat for another 10-15 minutes to thicken before serving.
Notes
For a gluten-free version, ensure any broth or cheese used is gluten-free. For a vegetarian option, replace chicken with potatoes or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg