Creamy Chicken Broccoli Bisque
Immerse yourself in the cozy, rich flavors of this Creamy Chicken Broccoli Bisque—a velvety, cheese-infused soup that combines tender shredded chicken, fresh broccoli florets, and a luscious blend of heavy cream and cheddar cheese. Perfectly seasoned with garlic, paprika, and a hint of black pepper, this comforting bisque is pure comfort food that’s both wholesome and indulgent. A quick sauté of onions and garlic builds depth, while the broccoli is pureed for a silky texture before being paired with hearty chunks of chicken. Ready in under an hour, this one-pot recipe is an ideal weeknight dinner or an elegant starter for a special meal. Serve it piping hot with a sprinkle of fresh parsley and crusty bread for a satisfying finish. Whether you're craving a nourishing meal or hosting a dinner party, this chicken broccoli soup delivers on flavor and simplicity, making it a must-try for your next cozy night in.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 4 cups broccoli florets
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 4 minced garlic cloves
- 1 quarter cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1.5 cups (shredded) cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the pot and set aside to cool, then shred into bite-sized pieces.
In the same pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 additional minute.
Sprinkle the flour over the onion mixture and stir continuously to make a roux. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while whisking, ensuring no lumps form. Bring the mixture to a slow boil, then reduce heat to a simmer.
Add the broccoli florets to the pot and cook for 10-12 minutes, or until tender. Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender, then return to the pot).
Stir in the heavy cream, milk, shredded cheddar cheese, salt, black pepper, and paprika. Stir gently until the cheese melts completely and the bisque becomes creamy.
Add the shredded chicken back into the pot and let it warm through for 3-5 minutes. Taste and adjust seasonings, if necessary.
Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 310 mg | 24% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 421 mg | 9% | |
*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.
