Sunday slow cooker soup🍜 let’s make creamy healthified chicken broccoli cheddar soup! Broccoli cheddar soup reminds me of my childhood, and always has the most comforting feeling! This version is higher in protein with the chicken, and it actually had FIVE different veggies in it- using the potato + cauliflower to make it creamy.
SERVING SIZE: 4-6
1 lbs chicken breast
1 large potato, peeled and diced
12 oz. cauliflower
48-54 oz. chicken broth, (around 1 1/2 boxes)
2 tablespoons butter
1/2 onion, diced
Seasonings: 3/4 teaspoon of each – salt, nutmeg, paprika, garlic powder
12 oz broccoli bag, diced finely
1 cup shredded carrots
1.5 cups shredded cheese, (I used two kinds, sharp cheddar and white cheddar)
1/3 cup heavy cream
Add your chicken breast, potato, cauliflower, chicken broth, butter, onion, and seasonings to the slow cooker. Slow cook for 4 hours.
Remove chicken from the crock pot and shred. I’ve found that the easiest way to do this is to pull the chicken apart with two forks!
Use an immersion blender to smooth the potato & cauliflower into a creamy, smooth texture.
Place your shredded chicken back in then toss in your diced broccoli, carrots, cheese and heavy cream.
Slow cook again for about 2 hours. I topped with more cheddar + parsley for garnish! Enjoy! xx