Easy Cheesy Chicken and Broccoli Soup Recipe

User Reviews

4.5

172 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    30 mins

  • Total Time

    35 mins

  • Servings

    6

  • Calories

    447 kcal

  • Course

    Soup

  • Cuisine

    American

Easy Cheesy Chicken and Broccoli Soup Recipe

This Cheesy Chicken and Broccoli Soup combines shredded cooked chicken with riced broccoli crowns and diced stalks in a creamy cheddar and Parmesan broth. Garlic, shallots, and onions build a fragrant base, while the chicken stock and cream create a rich, smooth texture. The soup simmers until thickened, providing a comforting, cheesy bowl full of tender chicken and vegetables.

Description

Easy Cheesy Chicken and Broccoli Soup Recipe features a hearty mix of cooked shredded chicken and fresh broccoli prepared in two forms: riced and diced stalks. The soup starts with sautéing butter, onions, garlic, and shallots to develop the aromatic foundation. Adding the broccoli quickly softens it while preserving its color and freshness. Chicken stock combined with cheddar cheese and Velveeta melts into a velvety base, enriched by heavy cream and Parmesan cheese stirred in off heat and gently simmered to thicken.

The result is a rich, cheesy soup that balances sharp cheddar flavors with tender chicken and broccoli pieces. The combination of melted cheeses and cream adds smoothness and depth. This is ideal for a warming meal when a filling yet vegetable-packed option is desired.

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Ingredients

Servings
  • 3 cups chicken cooked shredded
  • 2 tbsp butter
  • 1 onion diced
  • 3 cloves garlic diced
  • 1 shallot diced
  • 1 tsp salt sea salt
  • ½ tsp black pepper fresh cracked
  • 8 oz broccoli riced, crowns
  • 1 broccoli diced, stalk
  • 48 oz chicken stock
  • 8 oz cheddar cheese or Velveeta
  • 4 oz heavy cream
  • ¼ cup Parmesan Cheese grated

Instructions

  1. In a large pot, let butter melt on medium high until foamy.
  2. Add onion and let brown and soften, about 6 minutes stirring occasionally to prevent burning.
  3. Add garlic and shallot and cook until just fragrant and soft, about 3 minutes.
  4. Add in riced broccoli crowns and diced broccoli stock, toss and let cook until bright green and shiny - slightly soft - about 4 minutes, stirring occasionally.
  5. Stir in stock and velveeta and bring to a rapid boil.
  6. Reduce heat to simmer 10 minutes.
  7. Turn heat off and stir in heavy cream, parmesan, salt, and pepper whisking as you add into the soup.
  8. Return to medium heat and let simmer until thickened, about 5 minutes. Taste and adjust seasonings as you like.
  9. Add the pre-cooked boiled chicken to the soup and stir to combine.
  10. Serve immediately and enjoy!

Nutrition Information

Show Details
Serving 1g Calories 447kcal (22%) Carbohydrates 19g (6%) Protein 25g (50%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 11g (65%) Trans Fat 1g (50%) Cholesterol 101mg (34%) Sodium 1201mg (50%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 447 kcal

% Daily Value*

Serving 1g
Calories 447kcal 22%
Carbohydrates 19g 6%
Protein 25g 50%
Fat 30g 46%
Saturated Fat 17g 85%
Polyunsaturated Fat 11g 65%
Trans Fat 1g 50%
Cholesterol 101mg 34%
Sodium 1201mg 50%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.5

172 reviews
Excellent

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