4 oz cream cheese, softened

1 cup cottage cheese (2% or preferred variety)

1 cup shredded sharp cheddar cheese

1 12.5 oz can of chicken, drained (or 1 ½ cups cooked, chopped chicken)

2 cups milk (any type, protein-enhanced or regular)

1 tablespoon chicken base (or vegetable base for vegetarian option)

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

½ teaspoon hot sauce (optional)

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

1 tablespoon olive oil

1 small onion, finely chopped

1 medium carrot, finely diced

2 cloves garlic, minced

4 cups broccoli florets (fresh or thawed frozen)

Salt to taste

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Prepare the creamy base:
In a blender or food processor, combine cream cheese, cottage cheese, shredded cheddar, canned chicken, milk, chicken base, Worcestershire sauce, Dijon mustard, hot sauce, garlic powder, onion powder, and black pepper. Blend until smooth.
Cook vegetables:
Heat olive oil in a medium pot over medium heat. Add onion and carrot and sauté 3–5 minutes until softened. Add garlic and cook for 1 minute, stirring constantly.
Combine ingredients:
Stir in the blended cheese and chicken mixture. Add broccoli florets and bring to a gentle boil over medium heat, stirring frequently.
Simmer and adjust texture:
Reduce heat slightly and simmer 5–10 minutes until broccoli is tender. For a smoother texture, lightly mash some broccoli with a potato masher.
Taste and season:
Adjust seasoning with salt or additional pepper as desired. Serve hot.

Cheese tips: Shredding your own cheddar ensures the best melt and flavor.
Vegetarian option: Replace chicken with rinsed, drained white beans and use a vegetable soup base.
Texture preference: Use a high-speed blender for a smooth, velvety soup. If preferred chunkier, pulse lightly or use a food processor.
Seasoning: Add salt at the end to prevent over-seasoning; the cheeses and chicken base provide plenty of flavor.
Make-ahead friendly: Perfect for meal prep—store in single servings for quick, protein-rich lunches or dinners.