Serves:
2 servings
Prep Time:
15 minutes
Cooking Time:
15 minutes
Ingredients
- 2 tablespoons olive oil
- 1 rotisserie chicken, shredded
- 1 stick butter
- 1 onion, diced
- 3 cloves garlic, minced
- ½ cup flour
- 3 cups milk
- 4 packets Bare Bones Instant Chicken Bone Broth dissolved in 4 cups of hot water
- 1 packet ranch seasoning
- 4 cups broccoli, chopped
- 1 cup carrots, shredded
- 3 cups cheddar cheese, shredded
- Salt and pepper to taste
- Chopped chives, for garnish
- Optional: 6 mini loaves of bread for making bread bowls
Instructions
- Melt butter in a large dutch oven over medium heat.
- Add onions and saute until lightly golden, about 6-8 minutes. Add garlic and cook until fragrant, then whisk in flour. Cook flour for 2-3 minutes then slowly whisk in milk followed by Bare Bones Instant Chicken Bone Broth and ranch seasoning.
- Bring to a boil, while stirring occasionally. Add broccoli and let cook until it turns bright green, about 5 minutes. Stir in the carrots, shredded chicken, and shredded cheese. Stir so the cheese fully melts and the chicken heats through. Season with salt and pepper to taste.
- If making bread bowls, cut the top off the mini loaf then tear out the inside bread until you are left with a hollow bowl.
- Ladle soup into prepared bread bowls and garnish with additional shredded cheese, chopped chives, and freshly cracked pepper.
