When the winter wind starts to howl, nothing beats a warm bowl of soup. You want something cozy but also something that actually keeps you full. This High Protein Broccoli Cheddar Soup is the ultimate comfort food for a healthy reset.
Traditional broccoli soup can be low in protein and leave you hungry later. I added lean chicken and Greek yogurt to make this a complete meal. It is creamy, cheesy, and incredibly satisfying for the whole family to enjoy.
Why You Will Love This Recipe
This recipe is a total winner for busy winter weeknights. It packs a massive protein punch without feeling heavy or greasy. You get all the classic flavors of your favorite cafe soup at home. This version is much more nutritious than the canned or restaurant versions.
It is also a fantastic option for your weekly meal prep routine. The flavors actually get better as it sits in the fridge. You can feel good about serving this veggie-packed dinner to your kids. It is pure comfort in a bowl that supports your health goals.
Simple Cooking Method
Making this soup is very straightforward and uses only one large pot. You will sear the chicken first to lock in all the savory flavor. Then, you simply simmer the broccoli in a rich bone broth. Even if you are a beginner, you can master this in no time.
Ingredients You Will Need
Most of these items are likely already in your kitchen right now.
- 500g fresh broccoli florets, finely chopped
- 450g boneless skinless chicken breast, 1cm dice
- 150g yellow onion, finely diced
- 10g garlic cloves, minced
- 600ml low-sodium chicken bone broth
- 225g sharp cheddar cheese, grated
- 200g non-fat plain Greek yogurt
- 15ml extra virgin olive oil
- 5g sea salt
- 2g cracked black pepper
- 2g smoked paprika
Step-by-Step Directions
- Heat olive oil in a heavy-bottomed pot over medium-high heat.
- Add diced chicken and sear until cooked through, then remove and set aside.
- Sauté onions and garlic in the pot until they are soft and translucent.
- Add broccoli and bone broth, bring to a boil, then simmer for 12 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture.
- Fold the chicken, cheddar cheese, and Greek yogurt back into the pot.
- Stir over low heat until the cheese melts and the soup is smooth.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowl. It pairs perfectly with a slice of crusty whole-grain sourdough bread. You could also serve a fresh garden salad on the side. This makes a wonderful lunch for a busy workday.
Pour yourself a glass of water and enjoy the cozy atmosphere. This meal is meant to be slow and nourishing for your body. Share it with someone you love on a cold snowy evening.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This High Protein Broccoli Cheddar Soup stays fresh for up to four days. To reheat, place it in a small pot over low heat. Stir frequently to keep the creamy texture perfectly smooth.
Avoid boiling the soup during reheating so the yogurt does not separate. If it seems too thick, add a splash of broth. This recipe is great for making ahead on a Sunday afternoon.
Tips for Best Results
- Use sharp cheddar cheese for the most bold and delicious flavor.
- Do not boil the soup once you add the Greek yogurt.
- Chop your broccoli very small so it cooks quickly and evenly.
- Freshly grated cheese melts much smoother than the pre-shredded bags.
- Keep some broccoli chunks whole for a more satisfying texture.
- Use bone broth to add extra protein and gut-healing benefits.
- Add a pinch more paprika if you want a smoky kick.
Ways to Switch It Up
- Swap the chicken for turkey breast for a different lean protein.
- Use cauliflower instead of broccoli for a milder, white cheddar version.
- Add a dash of hot sauce if you like a little heat.
- Stir in some fresh spinach at the end for extra greens.
Common Questions
Can I use frozen broccoli?
Yes, you can definitely use frozen broccoli for this recipe. Just be sure to thaw it and drain any excess water first. The texture might be slightly softer, but it will still taste great.
Why did my soup curdle?
Curdling usually happens if the heat is too high when adding yogurt. Always lower the heat to a minimum before stirring in the dairy. Stir constantly until everything is just melted and combined.
I hope this soup brings a little extra warmth to your kitchen this winter. It is such a simple way to nourish your family with real food. Happy cooking!
— Katie Wood
Ingredients
- 500 g fresh broccoli florets, finely chopped
- 450 g boneless skinless chicken breast, 1cm dice
- 150 g yellow onion, finely diced
- 10 g garlic cloves, minced
- 600 ml low -sodium chicken bone broth
- 225 g sharp cheddar cheese, grated
- 200 g non -fat plain Greek yogurt
- 15 ml extra virgin olive oil
- 5 g sea salt
- 2 g cracked black pepper
- 2 g smoked paprika
Instructions
- Heat olive oil in a 4-liter heavy-bottomed pot over medium-high heat (175°C).
- Add diced chicken breast and sear until internal temperature reaches 74°C, approximately 6-8 minutes; remove chicken and reserve.
- Add onions and garlic to the residual fat and sauté until translucency is achieved (approx. 4 minutes).
- Incorporate broccoli and chicken bone broth; bring to a 100°C boil then reduce to a simmer (85°C) for 12 minutes.
- Process the mixture using an immersion blender until 50% emulsified, maintaining some texture.
- Fold in the reserved chicken, grated cheddar, and Greek yogurt.
- Stir constantly over low heat (60°C) until the cheese is fully incorporated; do not allow the mixture to boil to prevent yogurt curdling.
