As I’ve eaten low carb foods to help me lose 60+ lbs and maintain the weight loss, I’ve felt challenged to find a new recipe to replace my creamy broccoli potato soup. Eureka! I have found it! I came up with the greatest broccoli soup ever! I won’t ever make my broccoli potato soup again because this one has such a lower glycemic index.
Here it is, inspired by the real food cheese sauce, without Velveeta (!), recipe from Kristen Michaelis, over here at the foodrenegade.com. I have used the cheese sauce as the creamy base, with the recipe slightly modified.
Cheesy Broccoli Chicken Soup, Grain-free, Potato-free
This recipe makes a big batch, to feed a family of 7 and have leftovers for lunch the next day.
First, get a child to come grate a 1 lb block of cheddar cheese for you, or have three kids do it by slicing the cheese into three smaller blocks and having each one take a turn grating a slab. If you want the soup to be cheesier, do more than 1 lb.
Then get a pack of chicken breasts simmering in a pot of water. The packs I usually get have six breasts in a bag.
While those things are going on, mix together over low heat:
2 egg yolks
2 T arrowroot flour
1 cup cream
1 cup water
Stir occasionally, and keep it cooking over low heat to thicken up.
While the creamy base is cooking, chop up two big bunches of broccoli into fine pieces. Then steam the broccoli. If you can take a steaming basket or steaming pot and place it inside the chicken pot, then you will conserve burners and don’t have to find another big pot. But maybe you have plenty of pots in your kitchen. Or you can just cook the broccoli on top of the chicken, if you don’t mind fishing out the chicken from the broccoli later on , to shred or cut it, I like to save three of the chicken breasts for meals later that week, like the southwest black bean chicken salad I love to make, or chicken quesadillas.So for those pieces I rinse the broccoli particles off if I didn’t use a steamer pot with holes in the bottom.
After the broccoli gets going, take the cheese and put it in the creamy soup base. Then add 2 tsp. salt, 1 to 2 tsp. garlic powder, mix thoroughly, and then taste and add more if desired. Add pepper to taste.
Check the chicken. If done cooking, shred or cut up and add to the soup base. Remember to reserve half of the chicken breasts for a future meal. (I feel so ahead of the game and organized when I have preshredded chicken breasts in my fridge!) Check the broccoli, and when cooked to desired “doneness” (some people prefer a “bone” in their veggies, others like them more mushy) add to the soup.
Serve with sourdough toast slathered with butter, cheese slices, and a salad, or platter of veggies and dip! Yum, yum, yum!!!!!
My girlfriend took my out to eat for lunch yesterday. We had this totally awesome creamy cauliflower with bacon soup that I am going to recreate with this same cream base. I am going to add chopped up cauliflower, pepper jack and mozzarella cheese, and bacon instead of the broccoli and cheddar.