An lovely and simple chicken dish. When presented family-style on a platter, it is ideal.
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 1 onion, chopped
- 6 tablespoons margarine
- ⅓ cup all-purpose flour
- salt and pepper to taste
- 4 cups milk
- 3 cups chicken broth
- 1 carrot, shredded
- 1 cup broccoli florets
- ½ cup chopped celery
- 1 pound processed cheese food (eg. Velveeta), cubed
Instructions
- In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.
- In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
- Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 1538 mg |
| Sugars | 14 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! The only minor changes I made were adding 4 C. of chicken broth rather than 3 since that’s how much was in the container. I also chopped up the whole head of broccoli (didn’t measure), and I added a little cheddar cheese for extra flavor (about 3/4 C.). With or without these tweaks, it was hearty and yummy!
We both enjoyed this recipe. It didn’t affect the rating, but my partner would have preferred fewer carrots and I would have preferred less cheese and more broccoli. Will note that for next time. The recipe made enough that we’ll be having it again tomorrow night and my partner suggested I serve it with sausage.
I’m not a big fan of broccoli cheese soup, but this one was great! We did leave out the onion, used very low sodium chicken stock, and less salt due to health concerns and allergies. I also left some pieces of broccoli spoon sized to add texture. I took this soup to a family gathering around the holidays and didn’t know others were also making broccoli cheese soups. There were three pots including mine. This recipe was scraped clean while the others were at least half full at the end of the evening! Give it a try, it may become one of your family’s favorites too 🙂
The wife was ill and asked for some Broccoli cheese soup. I picked this one and it was a hit with everyone in the house. I did alter the broth and used chicken bone broth and added a can of white shredded chicken.
I just didn’t add celery or velveta cheese I used brick cheese and it was still amazing
Like others I added more broccoli. I used a 12 oz bag and chopped the florets smaller. I also substituted the regular milk with half and half as I like my soup creamier. I also added some minced garlic to my onion mix and only used about half an onion. I was concerned the 1 lb cheese wouldn’t be enough as I like very cheesy soup. However it was perfect with that amount of cheese. Will be making a whole lot more often. Thank you for the amazing recipe.
Wow! I love Panera broccoli cheddar soup but all the copycat recipes I have tried fall short and are very complicated. This is nearly identical and it is fabulous and easy! I made it almost exactly as directed, but other commenters suggested adding more broccoli which I am glad I did. I used about 2 cups and next time might even add a little more. I used half processed cheese and half grated cheddar, which I would suggest doing if you prefer that taste of real cheese. My only complaint is that the celery was still a little crunchy when the broccoli was fully cooked, so I will let the celery simmer a little before adding broccoli to the chicken broth next time. ABSOLUTELY DELICIOUS! AND EASY!!
This was a the most delicious broccoli cheddar soup I’ve ever made! Huge hit with my granddaughters!! It’s definitely going to be a repeat!
I made it as the directions say to, and it’s wonderful!
My husband commented “I think this is the best soup I have ever tasted”! I added an entire full “bunch” of broccoli instead of the cup recommended. Next time, I will add cooked, shredded white chicken in the last step as I melt the cheese. Add a side salad or crusty bread. Delicious!
Outstanding soup, just loved it!
Made exactly as the recipe called for and it was perfect!
This is a great soup. I added ham and it was perfect.
Excellent! Will make it again.
My husband is not a fan of broccoli. However, he loved this soup. I added 1 tsp. of garlic powder and 1 tsp. of onion powder. I also added 1/ 1/2 cups of broccoli. I chopped the broccoli into smaller pieces.
I think I prefer Broccoli Cheese Soup because of more broccoli. I sautéed the celery along with the onions, added another cup of broccoli, and used sharp cheddar instead of Velveeta.
I sautéed my celery along with the onions. After thickening the milk mixture I heated my stock in the microwave before adding to the pan. I then added the raw broccoli and shredded carrots to the mixture and continued to cook about 5 minutes until the broccoli was tender. I added shredded sharp cheddar cheese, utilizing what I had on hand, after removing the pan from the heat. This was an easy soup to make. Fresh garlic sautéed along with the onions would have been a great addition and one I will add the next time I make the soup. This came together quickly and was tasty.
This was a great recipe!! I added A LOT more broccoli, more carrots and I also added a 20oz can of chicken!!! THE BEST BROCCOLI CHEESE AND CHICKEN SOUP!!! Yum!!!
I made it just as the recipe stated. Delicious and rich. I think I could have used less velveta for my tastes. I am hoping it freezes well in individual servings as that’s what I did with the leftovers per another reviewers remarks.
i put potatoes, baby carrots & ham in it, so yummy
I didn’t add carrots but this recipe is very good! Fun to make and tasty