Cheesy Chicken Broccoli Soup
Warm up with a bowl of velvety Cheesy Chicken Broccoli Soup—your new favorite comfort food! This rich and creamy soup is packed with tender shredded chicken, hearty broccoli florets, and loads of sharp cheddar cheese, creating the perfect balance of flavor and texture. The recipe starts by building layers of flavor with sautéed onion and garlic, followed by a creamy, cheesy base that’s thickened with a touch of flour for a luscious consistency. Each bite is seasoned to perfection with savory spices, and the optional sprinkle of paprika adds a subtle smoky kick. Ready in just 45 minutes, this crowd-pleaser is ideal for cozy weeknight dinners or comforting lunches. Serve it piping hot with crusty bread for dipping or a fresh side salad to complete the meal—it's the ultimate one-pot comfort dish you’ll keep coming back to!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) Chicken breast
- 3 cups Broccoli florets
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (optional)
- 1 tablespoon Olive oil
Instructions
Heat olive oil in a large pot over medium heat. Add chicken breasts and cook for 5-7 minutes per side, or until fully cooked. Remove from pot and shred using two forks. Set aside.
In the same pot, melt butter over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes to cook off the raw flour taste.
Slowly pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
Add the broccoli florets to the pot and cook for about 8-10 minutes, or until tender.
Stir in the heavy cream and shredded chicken. Allow the mixture to heat through for 2-3 minutes.
Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly until fully melted and the soup is smooth. Avoid boiling after adding the cheese to prevent curdling.
Season the soup with salt, black pepper, and paprika (if using). Adjust to taste.
Serve hot with a garnish of additional shredded cheese or a sprinkle of paprika, if desired. Enjoy!
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 9305 mg | 405% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 10.3 g | ||
| Protein | 336.3 g | 673% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1973 mg | 152% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3867 mg | 82% | |
*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.
