Description
This comforting Chicken Broccoli Cheddar Soup combines tender chicken, vibrant broccoli and cauliflower, and sharp cheddar cheese into a creamy, hearty dish perfect for cozy meals. Thickened with a splash of milk and optional flour, this soup is easy to prepare on the stovetop and packed with fresh vegetables and savory flavors.
Ingredients
Protein
- 1.5 lbs chicken (sliced thin or purchase thin-sliced cutlets)
Vegetables
- 4 cloves garlic (minced)
- 1 yellow onion (diced)
- 2 large carrots (diced)
- 1 large broccoli head (about 4-5 cups)
- 1 small cauliflower head (about 3 cups)
Liquids and Dairy
- 3-4 cups chicken broth (start with 3, add additional if too thick)
- 3/4 cup milk (2%)
- 8 oz sharp cheddar cheese (shredded from a block)
Other
- 2 tbsp olive oil
- 2 tbsp flour (optional for thickening)
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Chicken: In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast slices and season with a pinch of salt and black pepper. Cook the chicken for about 3-4 minutes on each side until fully cooked through. Remove from heat and set aside to cool slightly.
- Shred the Chicken: Once cooled, shred the chicken into bite-sized pieces and roughly chop if needed. Set aside.
- Sauté the Aromatics and Carrots: Return the sauté pan to medium heat and add the remaining 1 tablespoon of olive oil. Add the diced onion, minced garlic, and diced carrots. Sauté for 2-3 minutes until vegetables are slightly softened and fragrant.
- Cook the Broccoli and Cauliflower: Add the chopped broccoli and cauliflower to the pan. Cover the pan and cook for 6-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
- Add Broth and Simmer: Pour in 3 cups of chicken broth and season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to low and simmer the soup gently for about 15 minutes to meld flavors and soften vegetables further.
- Incorporate Milk and Optional Flour: Slowly add the 3/4 cup of 2% milk to the soup while stirring to combine. For a thicker soup, mix 2 tablespoons of flour into the milk before adding. Bring the soup back to a gentle simmer.
- Add Cheese: Gradually stir in the shredded sharp cheddar cheese, allowing it to melt fully into the soup, enriching the broth with creamy, cheesy flavor.
- Blend the Soup: Remove the soup from heat. Using an immersion blender, blend the soup until approximately 75% smooth—creamy but still retaining some chunks of vegetables for texture.
- Reheat with Chicken: Add the shredded chicken back into the soup. Return the pan to low heat and simmer for an additional 3-4 minutes, ensuring the chicken is heated evenly.
- Serve: Ladle the hot soup into bowls. Optionally top with extra shredded cheddar cheese and serve with crusty bread for a perfect meal.
Notes
- For a thicker soup, whisk the flour into the milk before adding to prevent lumps.
- Use fresh broccoli and cauliflower for the best flavor and texture.
- Adjust seasoning with extra salt and pepper to taste.
- Immersion blending allows you to control the texture—blend more or less according to preference.
- Pair with crusty bread or a simple side salad for a complete meal.
