Feeding the Active Writer: Creamy Chicken-Broccoli Soup

Most soups have a lot of carbs, whether from potatoes, noodles, or rice, or from cornstarch of flour used as a thickener.  This one is quite low in carbs.  It’s not low in fat, don’t get me wrong.  The result here is a thick, rich soup to warm you up on a cold day.


  • 1 1/2 lb chicken breast meat, cut into 1/2″ cubes.
  • 2 tbsp oil
  • Garlic, finely minced, to taste. (For me, that’s a lot.  For others, not so much.)
  • 1 quart heavy cream
  • 1 cup shredded cheese (about 4 oz).
  • about 1 lb broccoli florets

In a skillet brown the chicken in the oil. You may need to do the chicken in several batches. Remove the chicken from the skillet and set aside

Briefly saute the garlic in the skillet and add it to the chicken.

In a large saucepan bring the heavy cream to a low boil.

Stir in the cheese until melted.

Add the chicken and garlic to the saucepan.

Cook covered over low heat, stirring frequently, until the chicken is cooked through (about 5-10 minutes)

Add the broccoli and continue to cook another five minutes or until the broccoli is tender just tender.

Serve warm.


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