1. In a large saucepan, fry bacon over medium heat until crisp. Transfer bacon to paper towel-lined plate. Set aside.
2. Drain fat from pan; add 8 cups water, chicken, onion, celery and salt; bring to a boil. Reduce heat and simmer until chicken is no longer pink inside, about 15 minutes. Remove chicken and shred using 2 forks. Set aside.
3. Return chicken stock mixture to medium-high heat. Add potato and pepper; simmer for 5 minutes. Add broccoli; cook until all vegetables are tender, about 10 minutes. Let cool slightly.
4. In batches, transfer soup to blender; add 3/4 cup (175 mL) of the cheese. Blend until smooth; reheat if necessary. Ladle into bowls; top with chicken, bacon, croutons (if desired) and remaining cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (368g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 393 | ||
Calories from Fat: 189 (48%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 21g | 28 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 37.1mg | 11 % | |
Sodium 717.7mg | 25 % | |
Potassium 1117.3mg | 29 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 29.3g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 393
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.