Chicken Broccoli Cheddar Soup: A Comforting and Delicious Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Ingredients
For the Soup Base:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, shredded
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk (or heavy cream for extra richness)
For the Chicken & Broccoli:
- 2 cups cooked chicken, shredded or diced
- 3 cups fresh broccoli florets, chopped
- 1 tbsp salt
- ½ tbsp black pepper
- ½ tbsp paprika (optional for extra flavor)
For the Cheese:
- 2 ½ cups shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese
For Garnish:
- Extra shredded cheddar
- Chopped fresh parsley (optional)
Instructions
Sauté the Vegetables:
- In a large pot over medium heat, melt butter.Add chopped onion, garlic, and shredded carrots. Sauté for 2-3 minutes until softened.
Make the Soup Base:
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.Slowly whisk in chicken broth, stirring continuously to prevent lumps.Pour in milk and stir to combine. Let the mixture simmer for 5 minutes until slightly thickened.
Add Chicken & Broccoli:
- Stir in shredded chicken and chopped broccoli.Add salt, black pepper, and paprika.Simmer for 10-15 minutes until the broccoli is tender.
Melt the Cheese:
- Reduce heat to low and gradually stir in shredded cheddar and Parmesan cheese until melted and smooth.Do not let the soup boil after adding the cheese to prevent curdling.
Serve & Garnish:
- Ladle into bowls and top with extra cheddar and fresh parsley.Serve warm with crusty bread or garlic toast.
Notes
- For a thicker soup, blend half of the soup before adding cheese.
- For extra creaminess, use heavy cream instead of milk.
- Use rotisserie chicken to save time!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.