Print Recipe
5 from 2 votes

Loaded Broccoli + Chicken Soup

An easy-to-make broccoli soup that is paleo friendly, Whole30 compliant and gluten-free.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: Paleo / Whole30 / Gluten Free
Servings: 6 -8
Author: the Whole Smiths

Ingredients

  • 2 Tbsp. olive oil
  • 1 bulb of garlic edges cut off
  • 1 onion chopped large
  • 1 C. carrots finely chopped
  • 1.5 lbs. broccoli
  • 4 C. chicken broth
  • 1 lb. sliced mushrooms
  • 1 tsp. red pepper flakes
  • 1 tsp. onion powder
  • 2 tsp. chopped thyme
  • 3 tsp. salt
  • 1/2 C. almond milk
  • 3 C. shredded rotisserie chicken

Instructions

  • Preheat oven to 400*
  • Add 1 Tbsp. of olive oil over garlic bulb and coat well
  • Place on baking dish and bake for 30 minutes
  • Heat a large sauté pan to medium high heat and add olive oil
  • Once hot, add onions and sauté for 5 minutes
  • Add chopped carrots to pan and sauté until onions are golden brown and carrots are tender
  • Remove onions and carrots from pan and set aside
  • Using the same pan add additional oil if needed and add mushrooms
  • Sauté mushrooms until tender and set aside
  • Bring a large pot of water to a boil and steam broccoli until tender, approximately 10 minutes
  • Add broccoli, garlic, 1/2 of carrot and onion mixture and 2 C. of chicken broth to your Blendtec and blend on soup cycle
  • Pour soup into large stock pot
  • Add remaining 2 C. of chicken broth to your Blendtec and blend well until all bits are scraped off of the sides
  • Add broth mixture into the rest of soup
  • Add remainder of the carrots and onions, mushrooms, red pepper flakes, onion powder, thyme, salt and almond milk into pot and stir
  • Add chicken to pot and combine
  • Simmer soup for 10 minutes prior to serving