Chicken Broccoli Cheddar Soup

Ingredients

• 2 tbsp olive oil
• 2 chicken breast (butterflied and shredded)
• 2 tsp dried thyme (divided)
• 2 tsp garlic powder (divided)
• 2 tsp onion powder (divided)
• 1 packet sazon (divided)
• salt and pepper (to taste)
• 2 cup chicken broth (divided)
• 4 slice bacon (diced)
• 4 oz pancetta (diced)
• 1 medium onion (diced)
• 5 garlic cloves (minced)
• 1 shallot (minced)
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 3 carrots (shredded)
• 4 cup broccoli florets (chopped)
• 1 cup whole milk
• 1 cup heavy cream
• 2 cup cheddar cheese (shredded)

Steps

1. 1

   Season the butterflied chicken breasts with a portion of the dried thyme, garlic powder, onion powder, sazon, salt, and pepper.

2. 2

   In a large pan over medium-high heat, add 2 tablespoons of olive oil. Add the seasoned chicken breasts and cook for 4 minutes on each side.

3. 3

   Pour a portion of the chicken stock into the pan (enough to braise), cover, and cook until the chicken is done and tender enough to shred.

4. 4

   Remove the chicken from the pan, shred it, and set it aside.

5. 5

   In a large pot, add the diced bacon and pancetta. Cook until crispy and fully rendered, then remove the meat from the pot and set aside, leaving the rendered grease in the pot.

6. 6

   Add the diced onion to the remaining grease in the pot and cook until translucent, about 3-4 minutes. Stir in the minced garlic and minced shallot, and cook for another 30 seconds until fragrant.

7. 7

   Add 2 tablespoons of butter and 3 tablespoons of flour to the pot. Mix until well combined and a roux forms.

8. 8

   Pour in the remaining chicken broth and stir until the mixture is smooth and combined.

9. 9

   Add the shredded carrots and chopped broccoli florets. Cook for about 5 minutes, stirring occasionally.

10. 10

    Reduce the heat to a simmer and continue to cook until the vegetables are tender, about 10-15 minutes.

11. 11

    Pour in 1 cup of whole milk and 1 cup of heavy cream. Add the remaining seasonings (thyme, garlic powder, onion powder, and sazon) and mix until well combined.

12. 12

    Add the shredded chicken, shredded cheddar cheese, cooked bacon, and cooked pancetta back into the pot.

13. 13

    Stir until the cheese is melted and everything is well combined. Taste and adjust seasoning as needed with additional salt and pepper before serving.

Notes

Pro tip: Hold off on final seasoning until after adding the cheese, bacon, and pancetta, as they are naturally salty. The chicken broth used to cook the chicken can be incorporated into the soup base for extra flavor.

Nutrition per serving

• soup
• main
• dinner
• chicken
• broccoli
• cheddar
• comfort food