Cheesy Chicken Broccoli Soup (Print version)
Creamy Cheesy Chicken Broccoli Soup with tender chicken, fresh broccoli, and sharp cheddar in a cozy stovetop broth.
# Ingredients:
For the soup base
01 -
3 tablespoons (42 g) unsalted butter
02 -
1 medium yellow onion, finely chopped
03 -
1 medium carrot, finely diced
04 -
3 cloves garlic, minced
05 -
1/4 cup (30 g) all-purpose flour
06 -
5 cups (1.2 L) low-sodium chicken broth
07 -
1 1/2 lb (680 g) boneless skinless chicken breasts
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon smoked paprika
For the broccoli and cheese
11 -
5 cups (450 g) small fresh broccoli florets
12 -
1 cup (240 ml) half-and-half
13 -
1 teaspoon Dijon mustard
14 -
2 cups (225 g) freshly shredded sharp cheddar cheese
15 -
1/4 cup (25 g) grated Parmesan cheese
16 -
Sliced scallions or extra cheddar, for serving optional
# Instructions:
01 -
Melt the butter in a large Dutch oven over medium heat. Add the onion and carrot and cook for 5-6 minutes, until softened. Stir in the garlic and cook for 30 seconds.
02 -
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the chicken broth until smooth.
03 -
Add the chicken breasts, salt, pepper, and smoked paprika. Bring to a gentle simmer, cover partly, and cook for 14-18 minutes, until the chicken reaches 165°F in the thickest part.
04 -
Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot.
05 -
Stir in the broccoli florets and simmer for 4-6 minutes, until bright green and tender.
06 -
Reduce the heat to low. Stir in the half-and-half and Dijon mustard. Add the cheddar and Parmesan a handful at a time, stirring until melted and smooth. Taste and adjust salt before serving.
# Good to know:
01 -
Freshly shredded cheese melts more smoothly than bagged shredded cheese.
02 -
Keep the soup below a boil after adding dairy and cheese.
03 -
Leftovers keep refrigerated for up to 4 days.