Cheesy Chicken and Broccoli Soup
By Jessica RudolphPublished on August 23, 2022
Time
45 minutes
Yield
Serves 4
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 lengthwise1 pound broccoli florets, cut into ½-inch pieces1 cup heavy cream 8 ounces sharp cheddar cheese, shredded (2 cups)4 ounces American cheese, chopped (1 cup)
Before You Begin
Serve with hot sauce and crusty bread.
Instructions
- Melt butter in large saucepan over medium-high heat. Add onion, salt, and pepper and cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring to coat onion, about 1 minute. Gradually whisk in broth. Add chicken and broccoli and bring to simmer. Cover; reduce heat to medium-low; and simmer until chicken registers 160 degrees, about 10 minutes.
- Transfer chicken to plate and shred into bite-size pieces using 2 forks. Stir cream into soup and return to simmer over medium heat. Whisk in cheddar and American cheese until melted, about 2 minutes. Stir in chicken. Season with salt and pepper to taste. Serve.
Time
45 minutesYield
Serves 4Ingredients
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)
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)
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)
Why This Recipe Works
Cheddar gave this soup classic broccoli-cheese flavor, while American cheese melted smoothly to make the soup supercreamy.
Before You Begin
Serve with hot sauce and crusty bread.
Instructions
- Melt butter in large saucepan over medium-high heat. Add onion, salt, and pepper and cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring to coat onion, about 1 minute. Gradually whisk in broth. Add chicken and broccoli and bring to simmer. Cover; reduce heat to medium-low; and simmer until chicken registers 160 degrees, about 10 minutes.
- Transfer chicken to plate and shred into bite-size pieces using 2 forks. Stir cream into soup and return to simmer over medium heat. Whisk in cheddar and American cheese until melted, about 2 minutes. Stir in chicken. Season with salt and pepper to taste. Serve.
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