Description

Rotisserie chicken, finely chopped broccoli, and sharp cheddar turn a familiar favorite into an easy dinner. Blending half the vegetables creates a creamy base without flour, while grated carrots and dried thyme round out the savory broth.

Ingredients

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2 tbsp. butter
2 medium shallots, finely chopped
1 cup grated carrots
3 garlic cloves, minced
1/2 tsp. dried thyme
1/4 tsp. salt, plus more to taste
1/2 tsp. black pepper
4 cups chicken bone broth
1 lb. broccoli, cut into small, bite-sized pieces (about 5 cups)
1 1/2 cups whole milk or well-stirred unsweetened canned coconut milk
3 cups shredded rotisserie chicken
8 oz. sharp cheddar cheese, freshly grated (about 2 cups)

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Instructions

Melt the butter in a large pot over medium heat. Add the shallots and carrots and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic, thyme, salt, and pepper; cook for 30 seconds.
Add the bone broth and broccoli. Bring to a boil, then reduce the heat and partially cover. Simmer for 8–10 minutes, until the broccoli is tender.
ransfer roughly half the soup, including vegetables and broth, to a heat-safe blender. Blend until smooth, working in batches if needed and venting the lid according to the manufacturer’s instructions. Return it to the pot. Alternatively, transfer half to a deep heatproof container and blend with an immersion blender.
Stir in the milk and chicken. Cook over medium-low heat for 3–4 minutes, stirring occasionally, until hot throughout. Keep it below a boil.
Remove the pot from the heat. Gradually stir in the cheddar, a handful at a time, until melted and smooth. Taste and adjust the salt and pepper. Add a splash of broth if you prefer a thinner soup.

Notes

Use cheddar grated from a block for the smoothest finish. Coconut milk replaces the milk, but the butter and cheddar mean this soup is still made with dairy. For gluten-free soup, check the rotisserie chicken and broth labels.

Prep Time: 10
Cook Time: 20
Category: Dinner, Lunch
Method: Sautéing
Cuisine: American