Creamy Chicken & Broccoli Soup


  • 1-1.5 lb. bone-in chicken breast 
  • 48 oz. broth 
  • 1 tbsp. lard (can be replaced with oil of your choice - we just prefer animal fats in our house) 
  • 1 small bag of frozen gnocchi (about 10 oz.)
  • 1 tsp. minced garlic 
  • 3/4 cup chopped onions 
  • 3/4 cup chopped celery 
  • 1 head of broccoli (cut into florets) 
  • 1 cup of cream cheese 
  • 3/4 cup heavy cream 


  • In a medium sized Dutch Oven, heat your tbsp. of lard until liquid consistency. Then, add minced garlic, chopped onion & celery. Cook until onions become translucent. 
  • Add in broth, bone-in breast, broccoli florets and add salt, pepper, Italian seasonings as your see appropriate. Bring mixture to rapid boil. Once boiling, lower heat and let simmer for 20 minutes. 
  • Pull out breast and shred chicken off of the bone with a fork.
  • Remove half of broth mixture from the dutch oven and place in separate mixing bowl. Using an immersion blender (or a regular blender), blend mixture and pour back into Dutch Oven. 
  • Place shredded chicken in the Dutch Oven and add frozen gnocchi, cream cheese & heavy cream. 
  • Continue to whisk together and stir, allowing cream cheese to melt down evenly. 
  • Once all chunks of cream cheese are melted, remove soup from heat & serve. 

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