Creamy Chicken and Broccoli Cheddar Soup
Servings: 4 Servings
Calories: 559kcal
Equipment
- Dutch Oven or Large Pot
- Knife
- Chopping Board
- Vegetable Peeler
- Spoon
- blender
Ingredients
- 4 tablespoons Butter
- 1 Small Onion diced
- Salt
- Black Pepper
- 3 Garlic Cloves minced
- ¼ cup All-Purpose Flour
- 1 ½ cups Whole Milk
- 2 ½ cups Chicken Stock
- 4 cups Broccoli chopped
- 1 Large Carrot peeled and chopped
- 8 oz Sharp Cheddar Cheese
- ½ teaspoon Smoked Paprika
- ½ teaspoon Mustard Powder
- 2 Chicken Breasts replace with shredded rotisserie chicken
Instructions
- Melt the butter in a large pot or dutch oven on the stove over medium heat.4 tablespoons Butter
- Once melted, add the chopped onions and garlic, cooking until the onion has softened and turns translucent.1 Small Onion, 3 Garlic Cloves
- Stir the flour along with the salt, pepper, mustard powder, and smoked paprika in until it’s turned golden brown, about 2-3 minutes.Salt, Black Pepper, ¼ cup All-Purpose Flour, ½ teaspoon Smoked Paprika, ½ teaspoon Mustard Powder
- Slowly pour in milk while stirring. Let it thicken, then pour in the broth.1 ½ cups Whole Milk, 2 ½ cups Chicken Stock
- Let simmer for 10-15 minutes, stirring occasionally, until thick.
- Add the chopped broccoli and carrot to the soup and stir everything together.4 cups Broccoli, 1 Large Carrot
- Bring the soup to a simmer, then turn the heat to medium-low and cook uncovered for 15-20 minutes.
- While this simmers, cook your chicken. Season the chicken breast with salt and pepper. I prefer to pan fry chicken in a medium saucepan over medium-high heat, 8 minutes on one side until browned, then flip it over and cook for another 8-10 minutes, or until completely cooked through. Set aside while you go back to your soup.2 Chicken Breasts
- If you want, now you can puree the soup using an immersion blender! Or if you prefer a chunkier soup, leave it as is.
- Stir in the cheddar cheese until smooth. I recommend adding the cheese a bit at a time, stirring until melted, then adding more cheese.8 oz Sharp Cheddar Cheese
- Chop up your chicken and stir it in (or stir in shredded rotisserie chicken). Let the cook for a few minutes so the chicken is warm. Season to taste, you may want to add more salt or pepper.
- Serve in bowls and top with extra shredded cheese if you wish!
Notes
Blending: when blending, let the soup cool before placing in the blender (or it might explode). You can always use an immersion blender in the pot.
Seasonings: adjust the herbs and spices according to what you like!
Croutons: I love serving this soup with homemade brioche croutons.
Chicken: I prefer pan-frying my chicken, but you can also bake it in the oven or use a shredded rotisserie chicken.
Storage: Store the cooled soup in an airtight container for up to 5 days. Reheat in the microwave or in a saucepan on the stove until warm.
Nutrition
Calories: 559kcal | Carbohydrates: 28g | Protein: 48g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 808mg | Potassium: 1169mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3999IU | Vitamin C: 84mg | Calcium: 600mg | Iron: 2mg
