Shredded Chicken, Broccoli, Cheddar Soup
Course: Main Course, Soup
Servings: 12 1 cup servings
Author: Tessa Ludwig
Shredded Chicken Ingredients
- 3 lbs Chicken breast each breast cut in 4 pieces
- 1/2 onion diced
- 2 cups water
- Salt and pepper to taste
- 2 cups heavy cream
- 8 oz cream cheese cut into 8 pieces
- 1 1/2 cups shredded cheddar I used white sharp aged cheddar
- 3 small to medium broccoli crowns cut into small pieces or 2 large broccoli crowns
Place the chicken breasts cut into 4 pieces, diced onion, water, and salt and pepper into pressure cooker. Stir to evenly distribute the ingredients.
Pressure cook for 10 minutes on the poultry button.
Let rest with the lid still sealed in the pressure cooker for 10 minutes
Unseal the pressure safely, remove chicken leaving the broth and onions in the pot. Shred the chicken and place it back into the pressure cooker pot.
Add heavy cream, cream cheese, broccoli pieces, and shredded cheddar. Stir until well distributed.
Pressure cook for 5 minutes on the soup button.
Let rest with lid still sealed in the pressure cooker for 5-10 minutes.
Unseal the pressure cooker safely and serve.
Serving: 1cup | Sodium: 625.3mg | Sugar: 2.8g | Fiber: 1g | Potassium: 569.7mg | Cholesterol: 148.3mg | Calories: 368kcal | Monounsaturated Fat: 2.4g | Polyunsaturated Fat: 0.4g | Saturated Fat: 15.5g | Fat: 24.3g | Protein: 31.2g | Carbohydrates: 7.7g