Aztec's One-Pot Cheesy Cauliflower & Broccoli Chicken Soup

Aztec's One-Pot Cheesy Cauliflower & Broccoli Chicken Soup
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(It's kinda like a traditional broccoli cheddar soup, but with lotsa chicken and some cauliflower)
Version 1.0

1 1/2 crowns Broccoli
1 1/2 medium heads Cauliflower
1 8 oz. block Cheddar Cheese
2.5 - 3.5 lbs boneless skinless Chicken Breasts
12 oz Chicken Stock
1/2 cup plain Greek Yogurt
1 1/2 medium Onions, diced
5-8 cloves Garlic, diced
3-4 Tbsp Olive Oil
2 tsp Paprika
Pinch of Cayenne Powder
Kosher Salt
Black Pepper
* secret ingredient

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Dry brine your chicken breasts, anywhere from 20 mins to overnight. Use approx 1/2 to 1 tsp. kosher salt per pound. The longer you dry brine, the better.

Cut chicken into bite-sized pieces. Set aside.

Peel and dice onions. Crush, peel, and dice garlic. Add to a small bowl.

Wash and Dry cauliflower and broccoli.

Cut cauliflower into quarters, trim and discard leaves and stems of cauliflower. Using a grater or food processor, coarsely grate cauliflower. Add to a large bowl.

Cut stems off broccoli. Separate or cut broccoli into bite-sized florets. Add to bowl with cauliflower.

Add 14 oz. chicken stock to bowl with broccoli and cauliflower.

Coarsely grate the cheddar into a bowl. Add 1/2 cup greek yogurt to bowl with cheddar.

Heat a large pot over medium-high heat. Add 3-4 Tbsp olive oil, swirl to coat bottom.

Add chicken to large heated pot and cook until browned slightly all over, stirring occasionally. (about 5-7 minutes)

Add onion, garlic, 2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, and pinch of cayenne to pot with chicken, cook for 5 minutes more, stirring occasionally.

Add cauliflower, broccoli, and stock to pot with chicken. Cover, and cook, stirring occasionally until veggies are tender. (7-9 minutes)

Once veggies are tender, remove pot from heat, and add cheddar, greek yogurt, 3/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth and creamy.

To serve, divide chicken and veggies between bowls. Enjoy! (* Protip: add a spritz of lemon or lime to the plated bowl for extra 'oomph')