Chicken Broccoli Soup

a bowl of broccoli soup with carrots and chicken

5 from 27 votes

A silky, creamy, cheesy Chicken Broccoli Soup recipe that's delicious and very easy to make. Once the prep is done, this soup is on the table in under 30 minutes.

Prep Time20

Cook Time25

Total Time45

Course: Soup

Cuisine: American

Keyword: broccoli, cheese, chicken, soup

Servings:

Calories: 548kcal

Author: Tricia

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion finely chopped
2 medium carrots julienned
½ teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons all-purpose flour
3 cups low sodium chicken broth
4 cups broccoli florets cut into ½-inch pieces (about 1 pound broccoli)
2 cups half and half or milk, or 1 cup whole milk with 1 cup heavy cream (16 ounces)
8 ounces extra-sharp cheddar cheese shredded (2 cups)
4 ounces American cheese diced cut into cubes (about 1 cup)
2 cooked chicken breasts poached or rotisserie about 2 cups diced or shredded (about 1 pound chicken)
additional shredded cheddar cheese for garnish

Instructions

Prep all the ingredients before you begin as the recipe moves along quickly.
In a Dutch oven or soup pot combine the butter and olive oil. Cook over medium-high heat until the butter is melted. Add the diced onion, carrots, salt and pepper. Cook until the onions are just starting to soften, about 5 minutes. Add the flour and stir to coat the vegetables. Continue cooking and stirring until the flour starts to form a fond on the bottom of the pan.
Add the chicken broth and scrape the bottom of the pan to release any browned bits. Pour in the broccoli and bring to a simmer. Reduce the heat to medium-low, cover and simmer for 10 minutes.
Stir in the half and half, cheddar and American cheeses. Continue cooking and stirring until the cheese is melted. Add the chicken, cover and simmer for another 5 to 10 minutes or until heated through. Check the seasoning and add salt and pepper as needed.
Garnish each bowl with shredded cheddar and fresh cracked black pepper. Serve with crust bread for sopping up all the creaminess!

Notes

Servings are approximately 1 and 1/2 cups each

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition