Cheese Broccoli Potato Chicken Soup
Cozy up with a bowl of rich and velvety Cheese Broccoli Potato Chicken Soup, a hearty one-pot wonder that's perfect for chilly evenings. This recipe combines tender bites of seared chicken, creamy diced potatoes, and nutrient-packed broccoli florets, all enveloped in a luscious sharp cheddar cheese base. A fragrant blend of garlic, onions, and paprika adds depth to the flavor, while a touch of heavy cream makes the soup irresistibly smooth. With its satisfying mix of protein, veggies, and a creamy broth, this comforting soup is ideal for weeknight dinners or meal prep. Serve it hot with a crusty bread roll, and don’t forget the extra sprinkle of cheddar on top for the ultimate cheesy delight!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 cups Broccoli florets
- 3 medium Potatoes, peeled and diced
- 2 cups Sharp cheddar cheese, shredded
- 6 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Butter
- 3 pieces Garlic cloves, minced
- 1 large Yellow onion, diced
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 1 tablespoon Olive oil
- 2 cups Water
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and black pepper, then sear them in the pot for 4-5 minutes per side until golden brown. Remove and set aside.
Add butter to the pot. Once melted, sauté the diced onion and minced garlic for 3-4 minutes until fragrant and translucent.
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to create a roux.
Gradually whisk in the chicken broth and water, avoiding lumps.
Dice the seared chicken into bite-sized pieces and return them to the pot.
Add the diced potatoes, broccoli florets, salt, black pepper, and paprika to the soup. Stir well.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the heavy cream, followed by the shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
Taste and adjust the seasoning if necessary.
Serve the soup warm, garnished with additional shredded cheese or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.5 g | 260% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 7734 mg | 336% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 17.3 g | ||
| Protein | 205.9 g | 412% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2061 mg | 159% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5314 mg | 113% | |
*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.
