Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups fresh broccoli florets (or thawed frozen broccoli)
- 2 cups shredded cheddar cheese (sharp cheddar recommended)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 4 cups chicken broth (homemade or store-bought)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- Prepare Ingredients – Shred the cooked chicken, chop the broccoli into bite-sized florets, and finely chop the onion and garlic.
- Sauté Aromatics – In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 5 minutes).
- Make the Roux – Sprinkle flour over the sautéed onions and garlic, stirring constantly for 2 minutes to create a thickening base.
- Add Broth & Broccoli – Slowly pour in the chicken broth, stirring to prevent lumps. Bring to a boil, then reduce heat and add the broccoli. Simmer for 10 minutes until tender.
- Incorporate Chicken & Cheese – Stir in the shredded chicken, then slowly add the shredded cheese while stirring to melt it smoothly.
- Finish with Cream – Pour in the heavy cream, stirring gently. Let simmer for 5 minutes without boiling to keep the soup creamy.
- Season & Serve – Taste and season with salt and pepper as needed. Garnish with extra cheese or fresh herbs and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
Keywords: chicken soup, broccoli cheese soup, comfort food