There’s nothing quite like a warm, hearty bowl of Broccoli Cheese Soup with chicken to soothe your soul on a chilly evening. This comforting dish, combining the rich, creamy texture of cheese with the tender goodness of chicken, is the perfect choice for anyone looking to indulge in a bit of comfort food that still packs a nutritious punch. The focus keyword, “broccoli cheese soup chicken,” truly captures the essence of this delicious meal, making it an unbeatable option for dinner tonight.
Back in my childhood, my grandmother would prepare her signature broccoli cheese soup with leftover roasted chicken from Sunday dinner. As children, we adored this flavorful dish, and it marked the start of an exciting week. The tale goes that Grandma creatively used whatever was in the pantry, transforming normal meals into culinary delights. Sunday conversations over a bowl of her fragrant soup are memories cherished by our family to this day.
Why You’ll Love This Recipe
This broccoli cheese soup with chicken stands out for several reasons:
- Quick & Easy: Ready in just under an hour, even less if your chicken is pre-cooked, making it perfect for weeknights.
- Nutritious: Loaded with vitamins from broccoli and protein from chicken, it’s a meal that’s both healthy and delightful.
- Indulgent Flavor: Each spoonful brims with rich, cheesy flavor, complemented by tender chicken pieces.
- Flexible: Perfect for customizing to suit different tastes and dietary preferences.
Ingredients Notes
When gathering ingredients for your broccoli cheese soup with chicken, quality matters for the freshest result.
- Broccoli: Fresh broccoli is ideal, but frozen works in a pinch. Ensure it’s vibrant green and firm.
- Cheese: Opt for sharp cheddar to boast a stronger cheesy flavor; however, mixing cheeses like Gruyère can add depth.
- Chicken: Leftover rotisserie chicken is a time-saving choice; alternatively, cook boneless, skinless chicken breasts or thighs.
- Stock: Use low-sodium chicken broth to control seasoning better.
Recipe Steps
Step 1
Begin by chopping the broccoli into bite-sized florets. In a large pot, bring water to a boil and steam the broccoli for about 3-4 minutes or until it’s bright green and tender. Drain and set aside. This ensures the broccoli retains its vibrant color and nutrients.
Step 2
In the same pot, melt butter over medium heat. Add diced onions and minced garlic. Sauté until the onion turns translucent and the mixture is fragrant. This forms the aromatic base of your soup.
Step 3
Gradually add flour to the onion and butter mixture, whisking continuously to form a roux. Cook for about 1 minute to eliminate the raw flour taste. Slowly pour in the chicken broth while stirring to avoid lumps, followed by milk. Stir continuously as the mixture thickens to a creamy consistency.
Step 4
Add the broccoli and Shredded Chicken to the pot. Allow the mixture to simmer, stirring occasionally, for about 10 minutes. Stir in the shredded cheese gradually until it melts smoothly into the soup, lending it that rich, creamy texture.
Step 5
Season with salt, pepper, and a dash of nutmeg for warmth if desired. Serve the soup hot, garnished with extra shredded cheese and a sprinkle of freshly chopped parsley or chives for a burst of color.
Storage Options
To store leftovers, allow the soup to cool completely before transferring it to airtight containers. It stays fresh in the refrigerator for up to 3 days. For longer storage, consider freezing it in suitable portions; simply defrost in the fridge and reheat gently on the stove. Avoid reheating over high heat to prevent the cheese from separating.
Variations & Substitutions
Adjust this soup to cater to dietary preferences:
- Vegetarian: Skip the chicken and use vegetable broth instead for a meatless meal.
- Keto-Friendly: Use heavy cream in place of milk and omit the flour, thickening the soup by reducing it longer.
- Additional Flavors: Add spice with cayenne pepper or comfort using a few spoonfuls of cooked rice or quinoa for extra bulk.
Serving Suggestions
This soup makes a wholesome meal on its own, but for a complete dining experience, serve it with warm Crusty Bread or garlic croutons. A simple green salad on the side adds a refreshing contrast. It’s perfect for a cozy family dinner, a friend’s gathering, or a comforting dish when you’re feeling under the weather.
Frequently Asked Questions
Can I use different cheeses in this soup? Absolutely! While sharp cheddar provides a classic taste, experimenting with other cheeses like smoked gouda, fontina, or even Cream Cheese can offer new flavor profiles and textures. Just ensure they melt well to maintain the soup’s silky-smooth consistency.
Is it okay to use frozen broccoli? Yes, if fresh broccoli is unavailable, frozen broccoli is a perfectly suitable substitute. It’s pre-blanched, which can save you a step. However, be sure to thaw and drain it well to prevent excess water from thinning the soup.
What are some tips to avoid a grainy cheese sauce? To achieve a smooth cheese sauce, add the cheese off heat, ensuring it doesn’t boil, which can cause separation. Shred the cheese yourself; pre-shredded varieties have anti-caking agents that can affect melting. Stir gently as you incorporate the cheese into the soup.
Broccoli Cheese Soup Chicken
Ingredients
Main Ingredients
- 1.5 cups broccoli florets fresh or frozen
- 1 lb chicken breast cubed
- 2 cups chicken broth
- 1 cup cheddar cheese shredded
- 0.5 cup milk any kind
- 2 tbsp butter
- 0.25 cup flour all-purpose
Instructions
Preparation Steps
- Melt butter in a large pot over medium heat.
- Add cubed chicken and cook until browned.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.
- Add broccoli and simmer until tender, about 8-10 minutes.
- Stir in cheese until melted.
