Chicken And Broccoli Cheese Soup Recipes
Equipment
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Cheese grater
- Measuring cups and spoons
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 tablespoon olive oil or butter
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups fresh broccoli florets
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: Crushed red pepper flakes for heat
Instructions
Step 1: Sauté The Aromatics
- Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until it becomes translucent. Add the minced garlic and cook for another minute, ensuring it doesn't burn.
Step 2: Cook The Broccoli
- Add the broccoli florets to the pot and stir well to coat them in the aromatic mixture. Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes or until the broccoli is tender.
Step 3: Blend The Soup (Optional)
- If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. You can blend all the soup or just a portion to keep some of the broccoli florets intact.
Step 4: Add Chicken And Cheese
- Stir in the shredded chicken and let it warm through for 2-3 minutes. Then, slowly add the shredded cheddar cheese, stirring constantly until the cheese melts completely into the soup.
Step 5: Finish With Cream And Seasoning
- Pour in the heavy cream, and stir to combine. Season the soup with smoked paprika, salt, and pepper to taste. If you like a little heat, add some crushed red pepper flakes.
Step 6: Serve Hot
- Ladle the soup into bowls, and serve it immediately with your favorite toppings.
Notes
This Chicken and Broccoli Cheese Soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the cheese from separating.