Broccoli Cheddar Soup with Chicken

Name: Broccoli Cheddar Soup with Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 lb Chicken Breast; Salt and Pepper (to taste); 4 tbsp Butter (divided); 1/2 Yellow Onion (chopped); 3 cloves Garlic (minced); 1/3 cup All Purpose Flour (all purpose ); 2.5 cups Chicken Broth; 1 cup Half and Half (or use all milk for a lighter soup); 1 cup Whole Milk (or use all half and half for a richer soup); 1/4 cup Celery (finely chopped); 1/2 cup Carrots (julienned or buy matchstick carrots); 12 oz Broccoli (can use fresh or frozen florets); 1.5 cups Sharp Cheddar Cheese (freshly grated); 1 cup Pepper Jack Cheese (freshly grated; or use all sharp cheddar cheese); 1/4 tsp Cayenne (more or less based on spice preference); 1/4 tsp Smoked Paprika; 1/4 tsp Dry Mustard; 1/4 tsp Nutmeg

7 steps

Prep:15minCook:45min

All of the flavors you know and love from a creamy and cheesy broccoli cheddar soup, but with the addition of savory pulled chicken to create a more complete meal!

Updated at: Mon, 09 Dec 2024 07:29:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories534.3 kcal (27%)

Total Fat39.5 g (56%)

Carbs15.7 g (6%)

Sugars5.8 g (6%)

Protein30.3 g (61%)

Sodium942.2 mg (47%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Instructions

Chicken

Step 1

Heat olive oil in Dutch Oven or large pot over medium-high heat. Season chicken breasts with salt and pepper. Cook the chicken for about 8 minutes a side. Set aside to a plate to cool and then shred or cut into chunks.

Soup

Step 2

Meanwhile, in the same pan, melt butter over medium heat. Add onions and garlic and cook for about 3-4 minutes until soft and translucent.

Step 3

Add the remaining 3 tbsp of butter. Once the the butter has melted, sprinkle in flour. Mix together and continue mixing frequently for 2 minutes until combined and slightly golden in color.

Step 4

Pour in chicken broth, half and half, and milk. Cook for 2 minutes, stirring occasionally to get rid of any clumps.

Step 5

Add celery, carrots, broccoli, and all spice blend ingredients. Stir to combine. Cook and cook over low heat for about 20 minutes until vegetables are fork tender.

Step 6

Use an immersion blender to blend the soup right in the pot into a smoother consistency. You could also transfer to a regular blender and add the soup back to the pot.

Step 7

Stir in shredded cheese until melted and well combined. Add the shredded cooked chicken and stir to combine.

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