High Protein Chicken and Broccoli Cheddar Soup Bowls
Indulge in a delightful bowl of High Protein Chicken and Broccoli Cheddar Soup that serves as both a comforting meal and a perfect dish for meal prepping. Packed with tender chicken, vibrant vegetables, and creamy cheese, this soup is a nutritious and satisfying option for any day of the week.
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Ingredients
🐔 480g chicken breast
🌶️ 0.5 tsp smoked paprika for chicken
🌶️ 1 tsp smoked paprika for soup
🧄 1 tsp garlic granules for chicken
🧄 1 tsp garlic granules for soup
🧂 Salt
🧂 Pepper
🧈 20g butter
🧅 1 large white onion, diced
🥕 2 large carrots, chopped
🌿 2 celery stalks, chopped
🧄 3 tsp minced garlic
🧂 1 tbsp Knorr Aromat
🌾 2 tbsp all-purpose flour, heaped
🍲 500ml chicken bone broth
🥦 340g chopped broccoli florets from 2 heads
🥛 300ml milk
🧀 150g grated low-fat cheddar cheese
🧀 150g fat-free cottage cheese, blended
💧 100ml water
🌽 2 tbsp cornflour & 2 tbsp water - cornflour slurry
🥄 Small amount of oil for air frying chicken
Instructions
1- Prepare the Chicken:
- Season 480g chicken breasts with salt, pepper, 0.5 tsp smoked paprika, and 1 tsp garlic granules.
- Lightly spray with oil and air fry at 180°C for 15 to 20 minutes, turning halfway, until cooked through.
2- Cook the Vegetables:
- In a large stainless steel pot, melt 20g of butter over medium heat.
- Sauté 1 large diced onion, 2 chopped carrots, 2 chopped celery stalks, and 3 tsp minced garlic until softened.
3- Build the Base:
- Add 1 tbsp Knorr Aromat, 1 tsp smoked paprika, 1 tsp garlic granules, and 2 heaped tbsp all-purpose flour. Stir until the vegetables are well coated.
4- Simmer the Soup:
- Pour in 500ml of Freja chicken bone broth, bringing the mixture to a gentle simmer.
- Add 340g chopped broccoli florets, cover, and simmer until fork-tender.
5- Prepare the Cheese Mix:
- Blend 150g fat-free cottage cheese until smooth.
- Shred the cooked chicken and set aside.
6- Finish the Soup:
- Reduce heat to the lowest setting. Stir in 300ml milk, blended cottage cheese, and 150g grated low-fat cheddar cheese. Whisk to combine smoothly.
- Gradually add the cornflour slurry for desired soup consistency.
- Adjust seasoning with salt and pepper.
7- Combine and Serve:
- Stir in the shredded chicken into the creamy soup.
- Heat through gently and divide the soup into 3 meal prep bowls.
- Allow to cool before sealing with airtight lids. Store in the fridge for up to 3-4 days.
Prep Time: 15-20 minutes
Cook Time: Approximately 40 minutes
Total Time: Approximately 1 hour
Servings: 3
Calories: 520
Protein: 58g
Fat: 20g
Carbohydrates: 32g
Fiber: 4g
Equipment:
- Air fryer
- Large cooking pot
- Whisk
- Grey silicone ladle/spatula
- Mini food chopper/blender
- Measuring spoons/cups
- Meal prep bowls
- Vegetable strainer/colander
Cooking Tips
- To achieve a creamy texture, ensure to blend the cottage cheese thoroughly.
- Reheat the soup slowly to avoid splitting, either in the microwave or on low heat on the stovetop.
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