- Portion size 6 servings
Ingredients
Method
In large saucepan, fry bacon over medium heat until crisp. Transfer bacon to paper towel-lined plate. Set aside.Drain fat from pan; add 8 cups (2 L) water, chicken, onion, celery and salt ; bring to boil. Reduce heat and simmer until chicken is no longer pink inside, about 15 minutes. Remove chicken; using 2 forks, shred. Set aside.
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.
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 using) and remaining cheese. Makes about 6 servings.
Nutritional facts Per serving: about
- Sodium 950 mg
- Protein 28 g
- Calories 304.0
- Total fat 13 g
- Potassium 761 mg
- Cholesterol 70 mg
- Saturated fat 6 g
- Total carbohydrate 20 g
%RDI
- Iron 9.0
- Folate 47.0
- Calcium 16.0
- Vitamin A 17.0
- Vitamin C 88.0
