Broccoli-Cheese Soup with Chicken
Wedge Salad
Ingredients
- 1 Tbsp butter
- ½ onion, chopped
- 1 small clove garlic, minced
- 3 cups less sodium chicken broth
- ½ (12-oz) pkg broccoli florets
- 3 oz cream cheese, cubed and softened
- 1½ cups chopped rotisserie chicken
- ½ (8-oz) block sharp Cheddar cheese, shredded
Instructions
- Melt butter in a large Dutch oven over medium-high heat. Add onion; cook 6 minutes or until tender. Add garlic; cook 2 minutes.
- Stir in broth and broccoli; cover and bring to a boil. Reduce heat, and simmer 15 minutes or until broccoli is tender. Stir in cream cheese until melted. Remove from heat; cool 10 minutes.
- Process soup until smooth using an immersion blender or in a blender with center of lid removed so heat can escape.
- Return soup to pot; stir in chicken and cheese. Cook, stirring occasionally, until cheese melts.
Side Dish Ingredients
- ½ head iceberg lettuce, cut into wedges
- ¼ cup Ranch dressing
- 2 slices bacon
Side Dish Instructions
- Drizzle dressing over lettuce wedges; sprinkle with bacon.
- Cook bacon in a skillet over medium heat 6 minutes or until crisp. Crumble bacon.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
423
|
142
|
565
|
| Fat (g) | 30 | 13 | 43 |
| Sat. Fat (g) | 17 | 3 | 20 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 6 | 3 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| T. Sugs (g) | 3 | 3 | 6 |
| A. Sugs (g) | 0 | 1 | 1 |
