Lightened up chicken and broccoli soup packed with fresh or frozen broccoli, chicken breast, and cheddar cheese goodness! An oh so satisfying, protein-packed meal in a bowl perfect for chilly nights when you’re craving comfort but want a hefty dose of veggies, too.
Who else associates Panera’s broccoli cheddar soup in a bread bowl with adolescence? Or is that just me?
I can still smell it. Today’s stellar soup is a tribute to my youth. While my version is a bit less heavy and a bit more veggie-loaded, it’s totally scrumptious in its own right and by no means a compromise.
Just like my reader-fave creamy broccoli cauliflower soup, we’re devouring pockets of soft broccoli with juuuust enough creamy, cheesy yum to make it all kinds of comforting. A soup for the ages you’ll crave all season long!
The low down on ingredients
- Broccoli: I use a 16oz bag of broccoli florets but you can also use fresh chopped broccoli.
- Chicken: I use two small-medium chicken breasts I season and cook in the Instant Pot for 10 minutes. You can also use rotisserie chicken.
- Aromatics: Onion and garlic for a solid flavor base.
- Carrots: I love the pop of color and sweetness.
- Flour: To thicken the soup. All purpose, whole wheat, or gluten free all purpose all work great (not almond flour or anything high-fat).
- Broth: Chicken or veggie broth add plenty of umami. I use Better Than Bouillon for all my soups.
- Cheddar cheese: Just like in my creamy chicken tortilla soup, Zippy sharp cheddar adds so much amazing classic flavor. Grating it fresh from a block offers the ideal melting situation since shredded cheese has anti-caking agents, but they’ll work in a pinch.
- Milk: A cup of whole milk for that classic creaminess we all know and love.
- Lemon juice: A spritz of brightness. The perfect addition to add brightness and really bring the soup to life. A must!
Let’s make it!
Sauté onion, carrots, garlic, salt and pepper for 7 minutes. Add flour and cook for another minute.
Add broth and broccoli. Bring to a boil then reduce heat to low and simmer.
Stir in milk, cheese, chicken and lemon juice. Season to taste and devour!
Storage
Store leftovers for up to 5 days in the fridge. You can freeze it for up to 3 months, too!
Wouldya look at that pot of straight COZY? A soul hug if I’ve ever seen one.
I hope you’re as obsessed with this soup recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Lightened Up Creamy Chicken and Broccoli Soup
-
Prep Time:
10 minutes -
Cook Time:
25 minutes -
Total Time:
35 minutes -
Yield:
6 servings 1x -
Category:
Soups -
Method:
Stovetop -
Cuisine:
American
Description
Lightened up chicken and broccoli soup packed with fresh or frozen broccoli, chicken breast, and cheddar cheese goodness! An oh so satisfying, protein-packed meal in a bowl perfect for chilly nights when you’re craving comfort but want a hefty dose of veggies, too. See recipe notes for dairy free options.
Ingredients
Units
Scale
Instructions
- In a large pot or Dutch oven, warm oil over medium heat. Once hot, add onion, carrots, garlic, salt and several grinds of black pepper. Cook, stirring often, for about 7 minutes.
- Add flour and cook for another minute, coating the veggies.
- Add broth and broccoli, stirring well and scraping the bottom of the pan to release any stuck flour. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes.
- Stir in milk and cheese. Once melted, stir in chicken and lemon juice. Taste and adjust as needed, adding more salt, lemon juice, and/or cheese until the flavors really pop! I always add another pinch of salt.
- Serve garnished with cheese. Bonus points if you have crusty bread!
Notes
*If using fresh broccoli, you can use stems and florets. Chop into bite-sized pieces.
**For dairy free, blend ¼ cup soaked cashews with ¾ cup water until smooth. Use this in place of milk. Omit cheese and add ¼ cup nutritional yeast (similar to my Creamy Broccoli Cauliflower Soup).
Vegetarian: Omit chicken, can sub chickpeas!
