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Dinner ideas when sick: High Protein Broccoli Cheddar Soup
Dinner ideas when sick often call for comforting, nutritious meals, and High Protein Broccoli Cheddar Soup hits all the right notes. Made with tender broccoli, sharp cheddar cheese, and shredded chicken, this creamy soup comes together in just 35 minutes. It’s both hearty and nourishing, packed with protein and warmth to keep you satisfied.
This soup takes me back to chilly evenings in Seattle when a bowl of something warm and hearty was all I needed. Broccoli brings vibrant color and a gentle earthiness, while cheddar cheese adds richness that’s impossible to resist. Let’s dive in!
Table of Contents
- Why is High Protein Broccoli Cheddar Soup special?
- What ingredients do you need for High Protein Broccoli Cheddar Soup?
- How do you make High Protein Broccoli Cheddar Soup step by step?
- Frequently Asked Questions About High Protein Broccoli Cheddar Soup
- Expert tips for making this soup
- Serving suggestions for this soup
- How to store and reheat this soup
- Easy swaps for this soup
Why is High Protein Broccoli Cheddar Soup special?
High Protein Broccoli Cheddar Soup stands out because it’s both delicious and incredibly nutritious. It combines protein-packed chicken with vitamin-rich broccoli for a balanced meal that feels indulgent yet healthy.
- Protein boost: Shredded chicken and sharp cheddar cheese deliver a generous amount of protein, ideal for keeping you full and energized.
- Velvety texture: Blending the cooked broccoli gives the soup a creamy base without relying on heavy cream.
- Quick and simple: With a total cook time of just 35 minutes, it’s a perfect fuss-free dinner option.
- Comfort in a bowl: The pairing of cheese and broccoli creates a flavor combination that feels like a warm, soothing hug for your taste buds.
What ingredients do you need for High Protein Broccoli Cheddar Soup?
This soup is made with straightforward, wholesome ingredients that you may already have at home. Each component plays a key role in delivering flavor and nutrition.
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked, shredded chicken breast
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
The combination of sharp cheddar cheese and broccoli gives this soup its classic flavor, while chicken adds a hearty, protein-rich twist.
How do you make High Protein Broccoli Cheddar Soup step by step?
Making this soup is as easy as cooking, blending, and seasoning. It’s a straightforward process that yields rich, creamy perfection.
Step 1 — Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, then sauté until the onion turns translucent, about 3-4 minutes.
You might also enjoy our lemon garlic chicken (sheet pan.
Step 2 — Cook the broccoli
Add the broccoli florets to the pot, followed by the chicken broth. Bring everything to a boil, then reduce the heat and simmer for 10 minutes, or until the broccoli is tender.
Step 3 — Stir in chicken and almond milk
Add the shredded chicken and almond milk to the pot. Let it cook for another 5 minutes, ensuring everything is heated through.
Step 4 — Blend the soup
Using an immersion blender, blend the soup until smooth but with some chunks for texture, if you prefer. If you’re using cornstarch, stir it in now and cook for another 2-3 minutes to allow the soup to thicken.
Step 5 — Add the cheese
Remove the pot from the heat and stir in the shredded cheddar cheese until it’s fully melted and incorporated.
For more ideas, check out our the broccoli cheddar soup that.
Step 6 — Season and serve
Add salt, black pepper, and paprika to taste. Serve the soup hot with your favorite toppings or accompaniments.
Frequently Asked Questions About High Protein Broccoli Cheddar Soup
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat it gently on the stovetop or microwave.
Is this soup gluten-free?
The recipe is naturally gluten-free as written, but check your chicken broth and other packaged ingredients to ensure they’re certified gluten-free.
Can I use frozen broccoli?
Yes, frozen broccoli works well in place of fresh. Just add it directly to the pot and increase the cooking time by 2-3 minutes.
Looking for something similar? Try our high-protein honey garlic shrimp.
What can I use instead of almond milk?
You can substitute almond milk with regular dairy milk, oat milk, or another unsweetened plant-based milk. The flavor and creaminess may vary slightly.
How do I make the soup thicker?
To thicken the soup, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it in while the soup is simmering.
Expert tips for making this soup
- Don’t overcook the broccoli: Keep an eye on the simmer time to ensure the broccoli remains vibrant and doesn’t lose its nutrients.
- Grate your own cheese: Pre-shredded cheese often has anti-caking agents that can affect how it melts into the soup.
- Adjust consistency: If the soup feels too thick, add a splash of extra broth or milk until it reaches your desired texture.
Serving suggestions for this soup
- Warm crusty bread or breadsticks make a great side to soak up the creamy soup.
- A side salad with a tangy vinaigrette adds freshness and balances out the richness of the soup.
- Consider serving it with roasted vegetables for additional flavor and nutrients.
How to store and reheat this soup
To store, transfer the soup to an airtight container and refrigerate for up to 3 days. For longer storage, freeze it in freezer-safe containers or bags for up to 3 months.
When reheating, warm it gently over low heat on the stovetop, stirring occasionally. If reheating from frozen, thaw overnight in the fridge first for best results.
Easy swaps for this soup
- No chicken? Use beans: Swap the shredded chicken for white beans to keep the protein content high while making it vegetarian.
- Out of cheddar? Try gouda: Gouda or a similar melty cheese can substitute for cheddar while adding a slightly sweet, smoky flavor.
- Prefer creamier soup? Use cream: Replace almond milk with half-and-half for an even richer texture.
High Protein Broccoli Cheddar Soup
Equipment
- large pot
- immersion blender
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 2 cup fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked, shredded chicken breast
- 1 medium onion, chopped
- 2 clove garlic, minced
- 4 cup low-sodium chicken broth
- 1 cup unsweetened almond milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp cornstarch mixed with 2 tablespoons water (optional for thickening)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until onion is translucent, about 3-4 minutes.
- Add broccoli florets to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
- Stir in the shredded chicken and almond milk. Cook for an additional 5 minutes to heat through.
- Using an immersion blender, blend the soup until smooth, leaving some chunks for texture if desired. If using cornstarch for thickening, stir it in now and cook for another 2-3 minutes until the soup thickens.
- Remove the pot from heat and stir in the shredded cheddar cheese until melted and combined.
- Season with salt, black pepper, and paprika to taste. Serve hot.
Notes
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