Cheesy Chicken and Broccoli Soup Recipe

Stuff You Need

• 3 tablespoons unsalted butter
• 1 onion, chopped fine
• 1¼ teaspoons table salt
• 1 teaspoon pepper
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved lengthwise
• 1 pound broccoli florets, cut into ½-inch pieces
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 4 ounces American cheese, chopped (1 cup)

Stuff to Know Before Cooking

This comforting soup pairs perfectly with crusty bread and a dash of hot sauce for extra kick.

Start the Base

Melt the butter in a large saucepan over medium-high heat. Add the onion along with a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 4 minutes.

Stir in the flour and cook for 1 minute to coat the onion.

Simmer the Soup

Slowly whisk in the broth until smooth. Add the chicken and broccoli, bring to a simmer, then cover.

Reduce heat to medium-low and cook until the chicken reaches 160°F, about 10 minutes.

Finish It Off

Transfer the chicken to a plate and shred into bite-sized pieces with two forks.

Stir the cream into the soup and return to a simmer over medium heat. Whisk in the cheddar and American cheese until melted and smooth.

Return the shredded chicken to the pot. Season with salt and pepper to taste. Serve hot.

Cheesy Chicken and Broccoli Soup

This cheesy chicken and broccoli soup is creamy and comforting, with tender chicken and crisp broccoli in a rich, velvety cheese broth. Sharp cheddar and American cheese melt in for a bold, smooth finish packed with flavor.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Ingredients

• 3 tablespoons unsalted butter
• 1 onion chopped fine
• 1¼ teaspoons table salt
• 1 teaspoon pepper
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 6- to 8-ounce boneless, skinless chicken breasts, trimmed and halved lengthwise
• 1 pound broccoli florets cut into ½-inch pieces
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese shredded (2 cups)
• 4 ounces American cheese chopped (1 cup)

Instructions

• Melt butter and cook onion with salt and pepper until softened, about 4 minutes. Stir in flour and cook 1 minute.
• Whisk in broth. Add chicken and broccoli. Simmer until chicken hits 160°F, about 10 minutes.
• Shred chicken. Stir in cream, then whisk in cheeses until melted.
• Return chicken to soup. Season and serve.