Ingredients
- 2 tablespoons clarified butter or ghee
- 3 large shallots, diced
- 5 garlic cloves, minced
- 3 cups shredded or chopped cooked chicken or turkey
- ½ teaspoon crushed chili flakes (or to taste)
- 5 cups chicken or turkey bone broth
- 2 cups unsweetened almond milk (or unsweetened coconut milk)
- ¼ cup gluten-free flour or arrowroot powder
- 3 cups small-chopped broccoli florets
- Sea salt and black pepper, to taste
- Optional: Freshly grated parmesan cheese for garnish
Instructions
- Melt butter or ghee in a large stockpot over medium heat. Add shallots and garlic and sauté for 2–3 minutes until fragrant and translucent.
- Add cooked chicken, chili flakes, and bone broth. Stir and bring to a high simmer.
- In a bowl, whisk almond milk with gluten-free flour or arrowroot powder, a little at a time, until smooth.
- Slowly pour the mixture into the soup, stirring constantly. Simmer on low heat for about 10 minutes until the soup thickens.
- Add broccoli and simmer for another 5–6 minutes, until the broccoli is tender but still vibrant.
- Season with salt and pepper to taste.
- Serve hot, garnished with parmesan cheese if desired.
Notes
- Substitute rotisserie chicken for a quick prep shortcut.
- Use coconut milk for a richer flavor and creaminess.
- For a smoother texture, blend part of the soup before adding the broccoli.
- This soup freezes well — store in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 3g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg
