This soup has quickly become a family favorite. I wanted to make this soup for two reasons:
1. I love cheese soup, but my husband doesn’t think of it as a “meal” because it’s missing meat. So, I thought that chicken would make an awesome addition!
2. I wanted to try and make a cheese soup minus Velveeta. Don’t get me wrong- I love Velveeta and am not against using it, but I wanted to try and attempt something from scratch.
This soup went above and beyond my greatest expectations- it was cheesy, hearty, warm, and delicious. You can’t go wrong with it!
Camille
Serves: 8
Chicken and Broccoli Cheese Soup Recipe
15 minPrep Time
40 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup butter
- 1 cup flour
- 8 cups chicken broth
- 2 lbs boneless, skinless chicken breasts; cooked and cut into bite-sized pieces
- 2 heads fresh broccoli, cut into bite-sized pieces (or 2 bags of frozen broccoli)
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- a couple shakes of hot sauce (optional)
- 1 cup milk
- 4 cups sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).
- Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).
- Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.
- Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).
- Stir in cheese and milk until cheese is fully melted and serve.
7.8.1.2
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