This healthy chicken broccoli cheddar soup is creamy, light, and delicious. You’ll never miss the flour, butter or heavy cream! This recipe comes together very quickly and is the perfect way to warm up on a chilly night.

The shredded chicken is a great way to add more protein to this soup recipe. Plus, this soup is thickened with cauliflower puree instead of a roux and heavy cream, keeping it on the lighter side. Lastly, if you use bone broth instead of chicken stock, you’ll get the added benefits of collagen too. This soup is so good your entire family will be coming back for more!

Healthy Chicken Broccoli Cheddar Soup – Healthyish Foods

How to Make Healthy Chicken Broccoli Cheddar Soup

Boil the Chicken

Add water and chicken broth to a pot and bring it to a boil. Add the chicken breasts to the boiling broth and let them cook through. This will take about 15-20 minutes depending on the thickness of the chicken. Drain the liquid and let the chicken cool before shredding.

Boil and Puree the Cauliflower

Boil a pot or water and cook the cauliflower florets until fork tender.

Drain off the water and add the fork tender cauliflower to a food processor. Buzz until smooth and creamy, no lumps. Set aside.

Make the Soup

Heat a soup pot over medium heat, add olive oil, diced onions, salt, and pepper. Sauté until the onions are translucent, then add the chopped broccoli and grated carrots. Sauté for a few minutes.

Once the broccoli and carrots are tender, add the bone broth followed by the milk. Stir well. Next, add the cauliflower puree and the shredded chicken. Let everything simmer in the pot.

Finally, add the cheese. Stir until the cheese is fully melted and the soup reaches your preferred thickness. If it gets too tight, add some broth to thin it. Serve hot and enjoy!

Healthy Chicken Broccoli Cheddar Soup – Healthyish Foods

Storage

Store leftover soup in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more recipes? Try my Healthy Chicken Pot Pie Soup.

Healthy Chicken Broccoli Cheddar Soup – Healthyish Foods

Healthy Chicken Broccoli Cheddar Soup

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
This healthy chicken broccoli cheddar soup is creamy, light, and delicious. You’ll never miss the flour, butter or heavy cream! This recipe comes together very quickly and is the perfect way to warm up on a chilly night.
The shredded chicken is a great way to add more protein to this soup recipe. Plus, this soup is thickened with cauliflower puree instead of a roux and heavy cream, keeping it on the lighter side. Lastly, if you use bone broth instead of chicken stock, you’ll get the added benefits of collagen too. This soup is so good your entire family will be coming back for more!
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Ingredients

  • 1 lb. chicken breasts, boiled and shredded
  • 2 tablespoons extra virgin olive oil
  • 1.5 cups sweet onion, diced small
  • salt, to taste
  • black pepper, to taste
  • 3 cups broccoli florets, remove stem, chop small
  • 1 cup carrots, grated or shredded
  • 2.5 cup chicken bone broth
  • 1 cup 2% milk
  • 24 ounces cauliflower florets, boil, drain and puree
  • 2-2.5 cups mild shredded cheddar cheese

Equipment

  • 1 soup pot
  • 1 food processor
  • 2 pots one for boiling chicken, one for boiling cauliflower
  • 1 colander

Instructions 

How to Make Healthy Chicken Broccoli Cheddar Soup

    Boil the Chicken

    • Add water and chicken broth to a pot and bring it to a boil. Add the chicken breasts to the boiling broth and let them cook through. This will take about 15-20 minutes depending on the thickness of the chicken. Drain the liquid and let the chicken cool before shredding.

    Boil and Puree the Cauliflower

    • Boil a pot or water and cook the cauliflower florets until fork tender.
    • Drain off the water and add the fork tender cauliflower to a food processor. Buzz until smooth and creamy, no lumps. Set aside.

    Make the Soup

    • Heat a soup pot over medium heat, add olive oil, diced onions, salt, and pepper. Sauté until the onions are translucent, then add the chopped broccoli and grated carrots. Saute until tender.
    • Once the broccoli and carrots are tender, add the bone broth to deglaze the pan, followed by the milk. Stir well. Next, add the cauliflower puree and the shredded chicken. Let everything simmer in the pot.
    • Finally, add the cheese. Stir until the cheese is fully melted and the soup reaches your preferred thickness. If it gets too tight, add some broth to thin it. Serve hot and enjoy!

    Video

    Nutrition

    Serving: 1serving or 1/8th of the entire pot of soup, Calories: 279kcal, Carbohydrates: 13g, Protein: 23g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 68mg, Sodium: 587mg, Potassium: 735mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3217IU, Vitamin C: 75mg, Calcium: 287mg, Iron: 1mg
    Course: Soup
    Cuisine: American
    Calories: 279