Creamy Broccoli Cheddar Chicken Soup
Servings: 6 servings
Calories: 379kcal
This Broccoli Cheddar Chicken Soup is creamy, cozy, and packed with flavor. Made with tender chicken, broccoli, and plenty of melty cheese, this soup is a lighter, higher-protein take on classic broccoli cheddar soup. It’s super easy to make and great for a quick weeknight dinner or lunches throughout the week!
Print Recipe
Ingredients
- 1 Tbsp. butter (14g)
- 1 small yellow onion (150g) diced
- 2 medium carrots (150g) finely diced or shredded
- 3 cloves garlic minced
- 12 oz small broccoli florets (340g)
- 1 (15-oz.) can cannellini beans drained and rinsed
- 4 cups low-sodium chicken broth divided
- 2 cups 2% milk (480g)
- 4 cups cooked shredded chicken (420g)
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. salt plus more to taste
- 1/2 tsp. black pepper
- 1.5 cups freshly shredded sharp cheddar cheese (168g)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and carrots and cook for 5–6 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Add the broccoli, 2 cups chicken broth, garlic powder, paprika, salt and pepper. Cover and simmer for 8–10 minutes, until the broccoli is tender.
- For a creamier soup, blend the cannellini beans with the remaining 2 cups chicken broth until smooth. For a chunkier texture, leave the beans whole.
- Stir the blended bean mixture (or whole beans and remaining 2 cups broth) and milk into the soup.
- Add the cooked chicken and bring the soup back to a gentle simmer. Cook for about 5 minutes.
- Reduce the heat to low. Add the cheddar a handful at a time, stirring until melted before adding more.
- Taste and season with additional salt and pepper as needed.
Notes
- Store: Let the soup cool slightly, then transfer to an airtight container and refrigerate for up to 4 days.
- Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. If the soup thickens up too much in the fridge, add a splash of chicken broth or milk to thin it back out.
- Freeze: I don't recommend freezing this soup because the milk and cheese can separate and become grainy when thawed. It's best enjoyed fresh or within a few days from the fridge!
Nutrition
Serving: 454g (about 2 cups) | Calories: 379kcal | Carbohydrates: 21g | Protein: 40g | Fat: 15g | Saturated Fat: 8.8g | Cholesterol: 110mg | Sodium: 1302mg | Potassium: 755mg | Fiber: 5g | Sugar: 5g