Broccoli Cheddar Chicken Soup
This recipe has been without a double one of our favorites for a few months now. We have been making it, eating some, and then freezing the rest for another time. This is a cheesy and heavy dairy recipe, we know. Every once in a while you just have to indulge and enjoy those rich warm foods, are we right? Try it out and let us know what you think!
Broccoli Cheddar Chicken Soup
Yield
6 Servings
6 Servings
Prep Time
10 Minutes
10 Minutes
Cook Time
35 Minutes
35 Minutes
MACROS
36F | 50P | 10CIngredients
- 2 pounds Chicken (pre-cooked)
- 8-10 C. Broccoli
- 8 oz Cheese (cheddar is what we used)
- 8 oz Cream cheese
- ¾ C. Heavy Cream
- 1.5 C. Heavy Cream
- Seasonings as desired
Directions
- In a small pot or pan add the bone broth and cream cheese. Keep on medium heat until the cream cheese is mostly melted.
- Add in the cheese of your choice until completely melted and blended with the mixture.
- While that is melting you can add the chicken and broccoli to the instant pot.
- Remove the cheese pan from the heat and add in the heavy cream.
- Pour mixture over the chicken and broccoli
- Add the seasonings and mix them together. Make sure the cheesy goodness is covering everything.
- Put the lid on the instant pot, press the soup button and cook for 35 minutes.
- Let slightly cool and enjoy!
