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Chicken Broccoli Cheddar Soup

Chicken Broccoli Cheddar Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tbsp unsalted butter, divided
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups broccoli florets, chopped into 1-inch pieces
  • 2 cups shredded sharp cheddar cheese
  • Salt and black pepper, to taste
  • Pinch of nutmeg (optional)

Method
 

  1. Melt 1 tablespoon butter in a large pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and cook until golden and just done, 4 to 5 minutes. Transfer to a plate.
  2. Lower heat to medium, add remaining butter and onion, and cook until soft, about 3 minutes. Add garlic and cook 30 seconds more.
  3. Stir flour into the onions and cook 1 minute. Slowly whisk in the broth, bring to a gentle simmer.
  4. Pour in the milk, add broccoli and returned chicken with any juices. Simmer on medium-low until broccoli is tender, 6 to 7 minutes.
  5. Remove from heat. Stir in the cheddar a handful at a time until smooth. Season with salt, pepper, and nutmeg. Ladle into bowls and serve hot.

Notes

Shred the cheese from a block for the smoothest melt; pre-shredded can turn grainy. If the soup thickens too much after cooling, loosen it with a little milk when reheating over low heat.