Did you know a single serving of homemade chicken broccoli cheddar soup has 23 grams of protein? That’s over a third of what most adults need daily! This creamy soup is more than just comfort food. It’s a nutritious meal that keeps you full for hours.
I’m excited to share this easy recipe with you. It’s my favorite for a hearty, tasty dinner that’s quick to make. This soup combines tender chicken, crisp broccoli, and gooey cheddar cheese in a smooth broth.
And the best part? You can make this creamy soup in just 20 minutes! It’s ideal for busy weeknights or when you need a fast comfort food fix. Plus, it has only 4 net carbs per serving, making it great for those watching their carbs.
Ready to start this delicious journey? Let’s get cooking!
Why This Chicken Broccoli Cheddar Soup Will Become Your Favorite
Get ready to fall in love with this hearty soup. It’s packed with tender chicken, crisp broccoli, and a blend of cheeses. This recipe is a game-changer for your meal prep routine.
Restaurant-Quality Comfort Food at Home
Say goodbye to takeout and hello to homemade goodness. This cheesy soup rivals any restaurant version. It offers a perfect balance of flavors right in your own kitchen.
With just 20 minutes of prep and 35 minutes of cooking, you’ll have a restaurant-worthy meal in under an hour.
Perfect Balance of Flavors and Textures
Every spoonful of this soup is a flavor explosion. The combination of 3 cups of broccoli, 2 cups of shredded chicken, and a trio of cheeses creates a symphony of tastes and textures.
The creamy base, made with 4 cups each of milk and chicken broth, ensures a smooth, velvety consistency. This will keep you coming back for more.
Budget-Friendly Family Meal
This recipe is a smart choice for your wallet and your taste buds. It yields 8-10 servings, perfect for large families or meal prep enthusiasts.
Pair it with crusty bread for a complete, satisfying meal. This stretches your grocery budget. Plus, it stores well in the fridge for up to 3 days. It’s ideal for quick lunches throughout the week.
| Ingredient | Amount | Purpose |
|---|---|---|
| Butter | 4 tablespoons | Base for sautéing vegetables |
| Broccoli florets | 3 cups | Main vegetable component |
| Shredded chicken | 2 cups | Protein source |
| Cheese blend | 13 ounces total | Creamy texture and flavor |
Essential Ingredients for the Perfect Soup
Let’s explore the key ingredients for a delicious chicken broccoli cheddar soup. This mix of fresh produce, protein, and dairy will make a creamy, satisfying bowl of goodness.
Broccoli: Fresh or Frozen?
You can choose between fresh or frozen broccoli. Fresh takes about 35-40 minutes to cook. Frozen broccoli cooks faster. For fresh, use 2 cups of florets, roughly chopped. Frozen broccoli fans should grab 2 bags for the same effect.
Cheese Selection
Sharp cheddar cheese is the star of this soup. You’ll need 8 ounces of shredded cheddar for that tangy flavor. Add 1/2 cup of shredded Parmesan cheese for extra depth. Together, they create a perfect melt and flavor.
Protein and Dairy Components
For protein, use 2 pounds of boneless skinless chicken breasts, cooked and cut into bite-sized pieces. The creaminess comes from 1 cup of heavy cream and 2 cups of milk. Don’t forget 5 tablespoons of salted butter for richness.
Seasonings and Aromatics
Boost flavors with 1 teaspoon of salt and pepper, and 1/2 teaspoon each of paprika and garlic powder. Add 1/4 teaspoon of dry mustard and 1/4 teaspoon of cayenne pepper for a kick. These seasonings blend all the flavors beautifully.
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken breasts | 2 pounds |
| Broccoli florets | 2 cups |
| Sharp cheddar cheese | 8 ounces |
| Heavy cream | 1 cup |
| Milk | 2 cups |
Step-by-Step Instructions for Chicken Broccoli Cheddar Soup
Ready to cook up a cozy bowl of comfort? This one-pot dish is quick, ready in about 30 minutes. It’s perfect for busy weeknights. Let’s dive into creating this delicious Chicken Broccoli Cheddar Soup!
Preparing the Chicken
Start with 1.5 lbs of cooked chicken breasts. If using raw chicken, cook it for 3-4 minutes on each side until done. Set aside and shred when cool enough to handle.
Creating the Perfect Roux Base
In a dutch oven, heat to medium and sauté 1 diced yellow onion and 4 minced garlic cloves until fragrant. Add 2 tbsp flour to create a roux, whisking constantly to avoid lumps.
Adding Vegetables and Broth
Slowly whisk in 3 cups of chicken broth. Add 2 diced carrots, 4-5 cups of broccoli florets, and 3 cups of cauliflower. Season with 3/4 tsp salt and 1/4 tsp black pepper. Simmer for about 15 minutes until vegetables are tender.
Final Assembly and Cheese Integration
Stir in 3/4 cup of 2% milk and 8 oz of shredded sharp cheddar cheese. Keep the heat to medium, stirring until the cheese melts and the soup is creamy. Add the shredded chicken and warm through. Your hearty Chicken Broccoli Cheddar Soup is ready to serve!
| Ingredient | Amount |
|---|---|
| Cooked Chicken Breasts | 1.5 lbs |
| Chicken Broth | 3 cups |
| Broccoli | 4-5 cups |
| Sharp Cheddar Cheese | 8 oz |
Tips for Achieving the Creamiest Texture
Want to make the best chicken broccoli cheese soup? I’ve got some tricks for you. Start by using a 1:1 ratio of butter to flour for your roux. That’s ¼ cup of each for the perfect thickness. Cook it for 3-4 minutes until it smells nutty, making a flavorful base.
When adding liquids, do it slowly. Pour in 2 cups of milk and 2 cups of broth while whisking constantly. This keeps it smooth and prevents lumps. Let it simmer for 10 minutes to thicken before adding your veggies.
Don’t forget to season it well! Add salt, pepper, garlic powder, ground mustard, and a pinch of paprika. For cheese lovers, use 1-2 cups of sharp cheddar. Grate it yourself for better melting and flavor. Stir it in gradually until it’s fully melted.
- For extra creaminess, swap milk with half-and-half or heavy cream
- Use an immersion blender to puree part of the soup for a smoother consistency
- Add a dash of hot sauce or cayenne for a spicy kick
Remember, this soup will thicken as it cools. Trust the process, and you’ll get the creamiest soup ever!
Conclusion
You’ve learned how to make a tasty broccoli cheddar soup with shredded chicken. It’s ready in just 15 minutes to prep and 30 minutes to cook. You get a comforting bowl with 30g of protein and only 10g of carbs per serving.
This soup has 4 cups of broccoli florets and 2 cups of sharp cheddar cheese. It’s a great mix of nutrition and indulgence. The 1 lb of boneless, skinless chicken breasts adds a lot of protein, making it a full meal in a bowl.
This recipe makes 4-6 servings and can be reheated on low heat to keep the cheese together. For a smoother soup, use an immersion blender. Enjoy your broccoli cheddar soup with some crusty bread or croutons for extra crunch. Happy cooking!
FAQ – Chicken Broccoli Cheddar Soup
Can I use frozen broccoli instead of fresh?
Absolutely! Both fresh and frozen broccoli work well in this recipe. If using frozen, there’s no need to thaw it first – just add it directly to the soup and adjust the cooking time slightly if needed.
What’s the best cheese to use for this soup?
For the best flavor and texture, I recommend using a combination of sharp cheddar cheese and American cheese. The sharp cheddar provides a robust flavor, while the American cheese helps with smooth melting.
Can I make this soup ahead of time?
Yes! This chicken broccoli cheddar soup is great for meal prep. You can make a big batch and store it in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Is there a way to make this soup vegetarian?
Certainly! You can omit the chicken and use vegetable broth instead of chicken broth. For added protein, consider adding some white beans or extra broccoli.
How can I thicken the soup if it’s too thin?
If your soup is too thin, you can create a slurry by mixing equal parts cornstarch and cold water, then slowly stirring it into the simmering soup. Or, you can use an immersion blender to puree some of the vegetables, which will naturally thicken the soup.
Can I use milk instead of heavy cream?
While heavy cream provides the richest texture, you can substitute it with whole milk or half-and-half for a lighter version. Keep in mind that this may result in a slightly thinner consistency.
What’s the best way to reheat leftovers?
To reheat, warm the soup gently over medium-low heat on the stove, stirring frequently to prevent scorching. You can also microwave in short intervals, stirring between each, until heated through.
Can I freeze this chicken broccoli cheddar soup?
While you can freeze this soup, be aware that dairy-based soups may separate when thawed. If freezing, do so before adding the cream and cheese. When ready to serve, thaw in the refrigerator, then reheat and add the dairy components.
Homemade Chicken Broccoli Cheddar Soup Recipe
Ingredients
- Essential Ingredients
- Butter – 4 tablespoons
- Broccoli florets – 3 cups
- Shredded chicken – 2 cups
- Cheese blend – 13 ounces total
- Detailed Ingredients
- Boneless skinless chicken breasts – 2 pounds
- Broccoli florets – 2 cups
- Sharp cheddar cheese – 8 ounces
- Heavy cream – 1 cup
- Milk – 2 cups
- Step-by-Step Ingredients
- Cooked chicken breasts – 1.5 lbs
- Chicken broth – 3 cups
- Broccoli – 4-5 cups
- Sharp cheddar cheese – 8 oz
Instructions
- Preparing the Chicken
- Start with 1.5 lbs of cooked chicken breasts. If using raw chicken, cook it for 3-4 minutes on each side until done. Set aside and shred when cool enough to handle.
- Creating the Perfect Roux Base
- In a dutch oven, heat to medium and sauté 1 diced yellow onion and 4 minced garlic cloves until fragrant. Add 2 tbsp flour to create a roux, whisking constantly to avoid lumps.
- Adding Vegetables and Broth
- Slowly whisk in 3 cups of chicken broth. Add 2 diced carrots, 4-5 cups of broccoli florets, and 3 cups of cauliflower. Season with 3/4 tsp salt and 1/4 tsp black pepper. Simmer for about 15 minutes until vegetables are tender.
- Final Assembly and Cheese Integration
- Stir in 3/4 cup of 2% milk and 8 oz of shredded sharp cheddar cheese. Keep the heat to medium, stirring until the cheese melts and the soup is creamy. Add the shredded chicken and warm through. Your hearty Chicken Broccoli Cheddar Soup is ready to serve!
Notes
- For extra creaminess, swap milk with half-and-half or heavy cream.
- Use an immersion blender to puree part of the soup for a smoother consistency.
- Add a dash of hot sauce or cayenne for a spicy kick.
- This recipe can be reheated on low heat to keep the cheese together.
- Serve with crusty bread or croutons for extra crunch.
