Creamy Broccoli Cheese and Chicken Soup – This Creamy Broccoli Cheese and Chicken Soup is basically comfort in a bowl. It’s got everything—melty cheese, tender chicken, and broccoli—so it’s hearty, creamy, and just what you need when the weather turns cold or when you just want something cozy without putting in too much effort.
Honestly, the first time I made this soup, it was a total “let’s use whatever’s in the fridge” moment. You know those nights when you’re just hoping for something edible? Well, I had some leftover chicken, a bag of broccoli, and a couple of kinds of cheese hanging around, so I figured, why not? I threw it all together, and it turned out way better than expected! My husband couldn’t get enough, and even our little one, who usually runs from anything green, gobbled it up. Now it’s one of those recipes I keep coming back to because it’s so easy and always hits the spot.
What makes this Creamy Broccoli Cheese and Chicken Soup truly special?
This soup is perfect because it checks all the boxes—cheesy, creamy, filling, and easy to make. It’s one of those recipes that feels like you’ve been cooking all day, but really, it comes together quickly. Plus, it’s flexible! You can swap out the veggies, use different cheese, whatever works. It’s so simple, but so good, and honestly, who can resist a bowl of cheesy, broccoli goodness with chunks of chicken?
What You Need To Make This Creamy Broccoli Cheese and Chicken Soup Recipe?
Olive Oil: Just a little bit of olive oil here to get things started. It’s perfect for sautéing the onions and gives the soup a nice, light flavor without being heavy.
Russet Potatoes: These potatoes are the secret to making the soup thick and creamy without needing tons of heavy cream. Once you cook and blend them, they give the soup this smooth, velvety texture. Plus, they make the whole thing more filling.
Chicken Broth: Go with a good chicken broth because it forms the base of the soup. If you have homemade, even better, but store-bought works great too. It brings all the flavors together.
Cheddar & Colby Jack Cheese: These two cheeses melt beautifully into the soup. Cheddar adds that sharp, bold flavor, and Colby Jack brings a creaminess that makes the soup extra luscious. Cheese lovers, this is your moment.
Frozen Broccoli: Frozen broccoli is such a time-saver, and it works perfectly here. No need to chop or prep, just toss it in, and you’ve got your veggies covered.
Cooked Chicken: This is a great way to use up any leftover chicken you have. Rotisserie chicken works wonders, or you can cook a couple of chicken breasts just for this. Either way, it adds heartiness to the soup and makes it more of a full meal.
Croutons: The croutons are optional, but highly recommended! They add that little bit of crunch on top of all the creamy, cheesy goodness, which is a nice contrast in texture.
Steps To Make Creamy Broccoli Cheese and Chicken Soup:
Alright, here’s how to make this delicious soup. First, heat up some olive oil in a big stockpot over medium heat. Once it’s hot, toss in your sliced onions and sauté them until they’re soft and tender—this should only take a few minutes.
Next, add your cubed potatoes, chicken broth, and that bay leaf. Sprinkle in a little garlic powder for extra flavor. Bring it all to a boil and let the potatoes cook until they’re nice and tender. This should take about 10-15 minutes. Don’t forget to fish out the bay leaf once the potatoes are done!
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Now, grab your blender or food processor. Pour in the cooked potato mixture along with 2 cups of water, and blend it all together until smooth. Set that aside for now.
Back to the stockpot—pour in the milk and bring it to a gentle simmer. Then, slowly stir in the Cheddar and Colby Jack cheeses, along with the blended potato mixture. Keep stirring until the cheese melts completely and everything is smooth and creamy.
While that’s simmering away, cook your frozen broccoli according to the package instructions, then give it a rough chop. Stir the broccoli into the soup and season with salt and pepper to taste. Let it all simmer for another 5 minutes so the flavors come together.
Finally, throw in your cubed chicken and end the soup with some crunchy croutons before enjoying. Now, dig in and appreciate that creamy, cheesy goodness!
Tip:
If you want to elevate this Creamy Broccoli Cheese and Chicken Soup to the next level, here’s a little secret: after blending the potato mixture, let it cool for a minute or two before adding it back to the pot with the cheese. This helps avoid the cheese from curdling or becoming gritty, which can sometimes happen if the soup is too hot. Want to add even more flavor? Roast the broccoli before adding it in! The roasting brings out a slightly caramelized, nutty flavor that pairs perfectly with the creamy cheese. And don’t forget the croutons—they’re not just a garnish, they add that perfect crispy crunch to balance out all that creaminess. Trust me, they make the soup even more delicious!
Frequently Asked Questions:
Can I use fresh broccoli instead of frozen?
Totally! Just chop the fresh broccoli into florets and either steam or boil them until they’re tender before adding them to the soup. It’ll work just as well and might give a slightly fresher flavor.
Can I make this soup ahead of time?
Absolutely! This soup keeps well in the fridge for up to 3 days. When reheating, just warm it slowly over low heat and stir occasionally to keep the cheese from separating. You might need to add a splash of milk to loosen it up if it thickens.
Is there a substitute for the Colby Jack cheese?
Yes! If you don’t have Colby Jack, you can substitute it with Monterey Jack or even just stick with all Cheddar. The soup will still be creamy and delicious—it’s flexible that way!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Broccoli Cheese and Chicken Soup
Ingredients
- 1 tbsp olive oil
- 1/2 white onion sliced
- 4 medium Russet potatoes peeled and cubed
- 32 ounces 4 c chicken broth
- 1 bay leaf
- 2 c water
- 3 c milk
- 2 c shredded Cheddar cheese
- 2 c shredded Colby Jack cheese
- 5 c frozen broccoli florets
- Kosher salt to taste
- Black pepper to taste
- 2 cooked chicken breasts cubed
- Croutons for topping
Instructions
- Start by heating up some olive oil in a large stockpot over medium heat. Once it’s hot, toss in the sliced onions and sauté them until they soften up and turn a little golden—this should take just a few minutes.
- Next, add the cubed potatoes, chicken broth, bay leaf, and a pinch of garlic powder to the pot. Bring everything to a boil and cook until the potatoes are tender enough to pierce easily with a fork. Once that’s done, don’t forget to fish out the bay leaf and discard it.
- Transfer the potato mixture to a food processor or blender, add 2 cups of water, and blend until smooth. Set that aside for a moment.
- Now, pour the milk into the stockpot and gently bring it to a simmer. Once it’s warmed up, stir in the shredded Colby Jack and Cheddar cheeses along with the blended potato mixture. Keep stirring occasionally until the cheese melts completely and the soup turns nice and smooth.
- While that’s happening, cook the frozen broccoli according to the package directions, then give it a rough chop. Stir the broccoli into the soup and season with salt and pepper to taste. Let everything simmer together for about 5 minutes to bring out all the flavors.
- Finally, top each bowl with the cubed chicken and some crunchy croutons for a bit of texture. Time to dig in and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
