Step 1

In a large pot, let butter melt on medium high until foamy.

Step 3

Add onion and let brown and soften, about 6 minutes stirring occasionally to prevent burning.

Step 5

Add garlic and shallot and cook until just fragrant and soft, about 3 minutes.

Step 7

Add in riced broccoli crowns and diced broccoli stock, toss and let cook until bright green and shiny - slightly soft - about 4 minutes, stirring occasionally.

Step 9

Stir in stock and velveeta and bring to a rapid boil.

Step 11

Reduce heat to simmer 10 minutes.

Step 13

Turn heat off and stir in heavy cream, parmesan, salt, and pepper whisking as you add into the soup.

Step 15

Return to medium heat and let simmer until thickened, about 5 minutes. Taste and adjust seasonings as you like.

Step 17

Add the pre-cooked boiled chicken to the soup and stir to combine.

Step 19

Serve immediately and enjoy!