The Best Broccoli Cheddar Soup with Chicken
Creamy, comforting, and packed with hearty flavors, this is truly *The Best Broccoli Cheddar Soup with Chicken*. Combining tender shredded chicken, vibrant broccoli florets, and a rich medley of sharp cheddar cheese and silky cream, this soup is a standout for weeknight dinners or meal prep. A touch of paprika enhances its depth, while sautéed onions and garlic create an aromatic base. Thickened to the perfect consistency with a buttery roux, this family-friendly recipe is ready in under an hour, making it ideal for busy schedules. Serve it warm with crusty bread or crackers for a cozy, satisfying meal that hits all the right notes. Perfectly balanced and bursting with flavor, this broccoli cheddar soup recipe is your go-to for ultimate comfort food.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 2 pieces chicken breasts, cooked and shredded
- 4 cups broccoli florets
- 1 cup carrots, peeled and grated
- 4 cups chicken broth (low sodium)
- 2 cups whole milk
- 1 cup heavy cream
- 0.25 cup all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground paprika (optional)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent. Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the onions and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Add the milk and heavy cream, stirring until smooth.
Bring the mixture to a gentle simmer. Add the shredded chicken, broccoli, and grated carrots, and stir to combine.
Season the soup with salt, black pepper, and paprika if desired. Let the mixture simmer on low heat for 15-20 minutes, stirring occasionally, until the broccoli is tender.
Gradually add the shredded cheddar cheese, one handful at a time, stirring after each addition until fully melted and incorporated.
Taste the soup and adjust seasoning as needed. If the soup is too thick, you can add a small amount of additional broth or milk to reach your desired consistency.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 6.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 417 mg | 32% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 404 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.
