Cheese and Broccoli Chicken Soup D V O
Cozy up with a bowl of this luscious Cheese and Broccoli Chicken Soup D V O, a hearty blend of tender shredded chicken, vibrant broccoli florets, and creamy cheddar cheese. Perfect for busy weeknights or comforting weekends, this soul-warming soup starts with seared chicken breasts and a buttery sauté of onions and garlic, thickened to perfection with a roux of flour, chicken broth, and milk. The rich, velvety texture is enhanced with a touch of heavy cream, while the melted cheddar cheese adds a delightful sharpness. With just 15 minutes of prep and a one-pot cooking method, this recipe comes together in under an hour and serves six. Enjoy this indulgent yet wholesome masterpiece with a sprinkling of parsley or extra cheese for the ultimate crowd-pleaser. Keywords: cheese and broccoli chicken soup, creamy chicken soup, one-pot recipe, comforting soups, weeknight dinner idea.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 cups Broccoli florets
- 2 tablespoons Butter
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 4 cups Chicken broth
- 2 cups Whole milk
- 3 tablespoons All-purpose flour
- 2 cups, shredded Cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Heavy cream
Instructions
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, until fully cooked and golden. Remove from the pot and set aside to cool slightly, then shred the chicken into bite-sized pieces.
In the same pot, melt the butter over medium heat. Add the diced onion and saute for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Follow with the whole milk, continuing to stir until the mixture is smooth and begins to thicken slightly, about 4-5 minutes.
Add the broccoli florets to the pot and simmer for about 8-10 minutes, or until the broccoli is tender but still bright green.
Stir in the shredded chicken, shredded cheese, heavy cream, salt, and black pepper. Allow everything to cook together for another 5 minutes until the cheese is fully melted and the soup is creamy.
Taste and adjust seasoning if needed. Serve the soup hot, optionally garnished with extra shredded cheese or freshly chopped parsley.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 7708 mg | 335% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 36.1 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1842 mg | 142% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3220 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
