Cook your bacon either on your stove or in your oven, whichever you prefer. Then allow to cool while you work on your soup. The bacon goes on top of the soup at the end. Once cooled you will chop the bacon into small pieces.
Heat a large pot to medium heat, while the pot is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for additional 8 minutes.
After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 8 oz breast. It is always best to check the internal temperature of the chicken before serving.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side, I find that this delivers a perfect juicy chicken breast every time.
While the chicken is cooking you can cut and dice your veggies if you haven't already.
Now that the chicken is finished, remove the chicken from the pot and place on your cutting board to rest. Leave the juices in the pot.
Add your diced onions and garlic to the pot with the chicken juices. Cook on medium-low stirring frequently to prevent burning for 3 minutes.
Once the onions and garlic have started to soften and become fragrant, add the chicken base, water, and broccoli to the pot. Scrap the bottom of the pot to get all those flavors incorporated into the soup broth.
Turn the heat up to medium-high and bring to a simmer and cook for 5-8 minutes. (You don't want to overcook the soup or your broccoli will get too soft and mushy.)
Season the soup with your additional black pepper, cayenne pepper, and salt.
While your soup is simmering it is time to make a cream sauce. In a medium pot, melt the butter at medium-low heat. Once the butter has melted add the flour to the butter, and stir until the flour is well incorporated and you have a paste-like consistency. (This is called a rue.)
Now add the milk into your rue, whisking for a few minutes until you have no lumps. Then add in your shredded cheese and whipped cream cheese. Whisk until the cheeses are melted and fully incorporated. The sauce might seem thick, but that is ok.
Once the cheese has melted, immediately add the cheese sauce into your large pot of soup. Stir everything together and allow to cook for just a few more minutes while you shred your chicken.
Using a fork and knife shredded your chicken breast into bite-sized pieces. Once shredded add the chicken to the soup and stir everything together. Cook for only 1 more minute, just enough to warm the chicken
Serve your soup with your chopped up bacon and your diced shallot sprinkled on top!
Macro Nutrition
Nutrition Facts
Chicken Bacon Broccoli Soup
Amount Per Serving
Calories 594Calories from Fat 332
% Daily Value*
Fat 36.9g57%
Saturated Fat 19.2g120%
Trans Fat 0g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 5g
Cholesterol 97.1mg32%
Sodium 947.4mg41%
Potassium 312.6mg9%
Carbohydrates 15.6g5%
Fiber 2g8%
Sugar 6.4g7%
Protein 47.1g94%
Vitamin A 33.3IU1%
Vitamin C 44mg53%
Calcium 69.4mg7%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.