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Broccoli Cheese and Chicken Soup

What’s more comforting than a rich and creamy soup?

I don’t know what it is about the combination of broccoli and cheese together in a soup that makes it so good. This particular soup is one I like to make for a simple dinner or lunch, usually with a generous slice of bread on the side so I can properly clean the bowl. A rustic soup relies on the right mixture of texture and flavor to make it deliciously satisfying, and that’s just what I intend to do here.

Building layers of flavor will bestow upon this soup a richness that makes a broccoli cheese soup so darn good. Russet potatoes will give the soup its creaminess, but potatoes on their own are bland. I add flavor by cooking the potatoes in chicken broth and then adding sharp cheeses and subtly sweet sautéed onions to round out savoriness.

To make this a broccoli cheese soup, I need broccoli and cheese! One of my favorite shortcuts is microwave steamed broccoli. It saves me the process of prep work, not that it’s difficult, but I like not having something else to clean. But now, I’m ready for soup. I’ll fill the bowl and with my soup and then put about a 1/4 cup of the cubed chicken in the center of the bowl. I toss my toasted croutons over the top and grab a big spoon; I’m ready for comfort food!

A bowl of warm and hearty, rich and creamy soup is the definition of comfort food. The soup is simple to make, and its rustic charm adds a mystery ingredient that makes it taste so amazing. Enjoy!

6-8

15m prep time

30m cook time

3
Rated 3 out of 5
Rated by 1 reviewers
Ingredients
  • 1 tablespoon olive oil
  • 1/2 white onion, sliced
  • 4 Russet potatoes, medium-sized, cubed and peeled
  • 32oz (4 cups) chicken broth
  • 1 bay leaf
  • 2 cups of water
  • 3 cups of milk
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Colby Jack cheese
  • 5 cups frozen broccoli florets
  • Kosher salt
  • Black pepper
  • 2 cooked chicken breasts, cubed
  • Croutons
Preparation
  1. Heat olive oil in a stockpot.
  2. Add sliced onions. Sauté until tender.
  3. Add potatoes, chicken broth, bay leaf, and garlic powder to the stockpot.
  4. Boil potatoes until tender. Remove bay leaf.
  5. Pour potato mixture into a food processor along with 2 cups of water. Blend together. Set aside.
  6. Add milk to the stockpot. Bring to a simmer.
  7. Add Colby Jack and Cheddar cheeses and potato mixture to stockpot. Mix together and allow the cheese to melt and the mixture is smooth. Stir occasionally.
  8. Meanwhile, cook broccoli according to microwave instructions and then give it a rough chop.
  9. Add broccoli to the stockpot. Stir. Add salt and pepper to taste.
  10. Let simmer for 5 minutes.
  11. Top with cubed chicken and croutons. Enjoy!
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