Get yourself a bowl and a spoon, pronto; we've branched out into the cheesy broccoli soup game and we are most delighted with these results. This meal has the cheese and the broccoli you expect, but with some added perks: succulent chicken pieces and crunchy bread augment the deliciousness, bringing bulk and texture. And this baby is calorie and carb-conscious? You might not even make it to the bowl and spoon. Never mind, we won't tell if you eat this stunner straight from the pot.
Chop broccoli into small bite-sized pieces.
Halve and peel onion. Cut halves into ¼" dice.
Lightly crush croutons.
Pat chicken breasts dry and, on a separate cutting board, cut into ¾" dice. Season with a pinch of pepper.
Sear the Chicken
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add diced chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes.
Transfer chicken to a plate. Chicken will finish cooking in a later step.
Reserve pot; no need to wipe clean.
Cook the Broccoli
Return pot used to sear chicken to medium-high heat and add 1 tsp. olive oil.
Add onion to hot pot and stir occasionally until softened, 3-5 minutes.
Add broccoli and ¼ cup water and cover. Cook until broccoli is bright green, 3-5 minutes.
Finish the Chowder
Add cream, chicken and any accumulated juices, ranch seasoning, ½ cup water, and a pinch of pepper to pot.
Stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. For a thinner texture, stir in additional water 1 Tbsp. at a time.
Stir in cheese and a pinch of salt and pepper.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crushed croutons. Bon appétit!