Description
A creamy, high‑protein broccoli cheddar soup made with Greek yogurt and lean chicken, perfect for a comforting yet nutritious meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 cups low‑sodium chicken broth
- 1 cup cooked diced chicken breast (optional for extra protein)
- 1 cup plain Greek yogurt (2% or non‑fat)
- 1½ cups sharp cheddar cheese, shredded
- 2 tablespoons all‑purpose flour (or cornstarch for gluten‑free option)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Sprinkle flour over onions and garlic; stir to coat and cook for about 1 minute.
- Gradually whisk in chicken broth, ensuring no lumps. Bring to a gentle simmer.
- Add broccoli florets and cook until tender, about 8–10 minutes.
- Reduce heat to low. Stir in Greek yogurt, shredded cheddar, Dijon mustard, and cooked chicken (if using). Stir until cheese is melted and soup is smooth. Do not boil to prevent yogurt from curdling.
- Season with salt, pepper, and nutmeg to taste.
- Remove from heat and let rest for a couple minutes before serving warm.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- To make it vegan, substitute cheddar with vegan cheese and use coconut or cashew yogurt.
- Blend half the soup before adding cheese for a smoother texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove over low heat, adding a splash of broth or milk if needed.