Broccoli-cheese soup is a favorite in many households. This low-carb version includes chicken and is loaded with flavor, so it's totally satisfying even without the carb load.
Try experimenting with other vegetables in place of the broccoli, such as cauliflower (riced cauliflower is especially convenient), Swiss chard, kale and even asparagus. Use this easy recipe as a guide.
Low-Carb Chicken and Broccoli Soup
6
10 minutes
20 minutes
30 minutes
2 tablespoons butter
1 onion, diced
3 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup dry white wine
8 cups chicken broth, divided
4 ounces cream cheese, cut into small pieces
1 pound cooked chicken, shredded or diced
2 tablespoons Dijon mustard
2 tablespoons cornstarch
3 cups broccoli florets
2 cups shredded sharp cheddar cheese
Melt the butter in a stockpot or 6-quart Dutch oven over medium-high heat.
Add the onions and garlic. Cook, stirring frequently, until beginning to soften, about 3 minutes.
Stir in the salt, pepper and wine. Cook for 1 minute more. Add about ½ cup broth, the mustard, and the cream cheese. Whisk until the cream cheese has melted and is mostly incorporated.
Add the remaining broth and the broccoli, and bring to a simmer. Cook, uncovered, until the broccoli is tender, about 10 minutes. Puree using an immersion blender or in a countertop blender, if desired, and then return to a simmer.
Add the chicken and cheddar cheese. Heat, stirring, until the cheese is melted and the chicken is heated through. If you'd like the soup to be thicker, mix the cornstarch with an equal amount of cold water and whisk it into the hot soup. Serve hot.
