Chicken and Broccoli Cheese Soup Recipe
This soup went above and beyond my greatest expectations- it was cheesy, hearty, warm, and delicious. You can’t go wrong with it!
Serving8
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup butter
- 1 cup flour
- 8 cups chicken broth
- 2 pounds boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
- 2 heads fresh broccoli, (or 2 bags of frozen broccoli)
- 1½ teaspoons salt
- ½ teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- a couple shakes of hot sauce, optional
- 1 cup milk
- 4 cups sharp cheddar cheese
- ½ cup shredded Parmesan cheese
Instructions
- In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).
- Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).
- Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.
- Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).
- Stir in cheese and milk until cheese is fully melted and serve.
Notes
Our favorite soup toppings:
- Sour cream
- Cheddar cheese
- Chives
- Green onion
- Croutons
- Oyster crackers
- Tortilla strips
- Avocado
Nutrition
Calories: 630 kcal · Carbohydrates: 27 g · Protein: 49 g · Fat: 37 g · Saturated Fat: 22 g · Trans Fat: 1 g · Cholesterol: 170 mg · Sodium: 2044 mg · Potassium: 1241 mg · Fiber: 5 g · Sugar: 5 g · Vitamin A: 2058 IU · Vitamin C: 155 mg · Calcium: 619 mg · Iron: 3 mg