Ingredients

• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1.5 pounds boneless, skinless chicken breasts, cut into large pieces
• 1 pound broccoli florets, cut into ½-inch pieces
• 1 cup heavy cream
• 10 ounces sharp cheddar cheese, shredded (about 2.5 cups)
• 6 ounces American cheese, chopped (about 1.5 cups)

Preparation Tips

Serve this soup with a side of crusty bread and a splash of hot sauce for a spicy kick. Warm up your taste buds and enjoy every spoonful!

Create the Soup Base

Melt the unsalted butter in a large saucepan over medium-high heat. Add the finely chopped onion along with a pinch of kosher salt and black pepper.

Stir the mixture occasionally until the onion softens, which takes about 4 minutes. Sprinkle in the all-purpose flour and cook for another minute to coat the onion evenly.

Simmer the Soup

Gradually whisk in the chicken broth until smooth. Add the cut chicken and broccoli pieces. Bring everything to a simmer, then cover the saucepan.

Reduce the heat to medium-low and cook until the chicken reaches an internal temperature of 160°F, approximately 10 minutes.

Finish the Soup

Remove the chicken from the saucepan and shred it into bite-sized pieces using two forks. Stir the heavy cream into the soup and bring back to a simmer over medium heat.

Whisk in the sharp cheddar and American cheese until fully melted, which should take about 2 minutes. Return the shredded chicken to the soup, then season to taste with additional salt and pepper if needed. Serve the soup hot and enjoy!

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Chicken & Broccoli Soup

Cheesy Chicken and Broccoli Soup with creamy, velvety textures combines tender chicken and crisp broccoli in a rich cheese broth. Bold cheddar and American cheese create a smooth, flavorful finish.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling Time 5 minutes mins

Total Time 35 minutes mins

Ingredients

• ▢ 3 tablespoons unsalted butter
• ▢ 1 onion finely chopped
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon black pepper
• ▢ 3 tablespoons all-purpose flour
• ▢ 4 cups chicken broth
• ▢ 1.5 pounds boneless skinless chicken breasts, cut into large pieces
• ▢ 1 pound broccoli florets cut into ½-inch pieces
• ▢ 1 cup heavy cream
• ▢ 10 ounces sharp cheddar cheese shredded (about 2.5 cups)
• ▢ 6 ounces American cheese chopped (about 1.5 cups)

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.