Cheese and Broccoli Chicken Soup

By itself or in a bread bowl – YUM!

Made this for the first time tonight. It was very good. Added onions, garlic and a touch of carrot for color. Everyone loved it. Will for sure make again.

Sauteed an onion and some garlic in the butter, then added the cubed chicken. Coated cooked chicken with the flour, then added two boxes of chicken stock and as much broccoli as I wanted along with some salt, Penzey’s Revolution, and a hint of cayenne pepper. Simmered for 45 minutes and added half and half about 5 cups of cheese. The boys couldn’t get enough of it!

Skip the roux. You don’t need to do all the whisking that requires. Instead make a slurry with cornstarch and some of the broth, and add it before you add the milk/cream. Stir it on med-high to high until it starts to bubble and thicken. Then turn it down and add milk etc. And skip the nasty processed pasterized pre-digested cheese ‘food’! Just add another half cup of cheddar. Or use one cup of extra sharp cheddar for more flavor and less fat. Finally, skip the yucky instant rice. Totally not necessary and you can serve a good bread alongside.

Excellent. I used Better than Bouillon and didn’t have any cream so I used 3 cups of 2% milk and 8 cups of water. Yummy!

Recipe is fine as is in terms of ingredients – including bouillon cubes/better than bouillon concentrate, which I prefer over cartons of broth because you they allow better control of sodium and taste. The steps of the recipe need some changes, as there’s no need to remove roux from a pan. Just slowly add liquid and then other ingredients .

I usually do not like writing a review if I have made any changes to the recipe. I did change some things, and the soup was delicious. I sautéed a large onion until partly translucent, then added four large cloves of garlic and sautéed for another minute. Then added the flour and cooked about two minutes. Then whisked in about 6 cups of boxed chicken broth and stock, only a small amount at first. Then broccoli, chicken, salt, pepper and ½ t of cayenne pepper. I think the cayenne is essential, but if you don’t like picante (spicy). I am confident this recipe will be very good without the cayenne pepper – with the cayenne it is excellent. I used two cups of shredded sharp cheddar cheese, plus a little extra. I don’t think you can go wrong with this wonderful soup recipe. Thank you many times for this gift.

Loved it! Doubled the cheese because…cheese.

This is pretty watery. I was hoping for something like the broccoli cheddar soup at Panera, but this was not close.

Easy and Hearty soup, it is my go to winter soup.

Amazing!!! Changed it up a tad and used 3/4 flour and 1/4 almond flour. Added some sour cream to each bowl as well.

Awesome! Timing wise it took longer to prep but worth it

I made this last night. It was so good! I also made some minor changes. I used ground chicken. That is what I had on hand, but it also cut down on cooking time. I used chicken stock instead of bouillon cubes because I like to control the salt. I used half & half instead of whipping cream because they didn’t have the light cream called for in the recipe at the store. My husband, who thought he didn’t like broccoli cheddar soup, even liked it!

recipe worked out well. only thing i would recommend is to prepare the flower paste in a small 2qt pot. then add the hot water to melt the ball into a thick stock. add the stock back to the pot and stir constantly until fully dissolved. this will prevent the the flower paste from cooking into balls while it’s dissolving.

Fabulous! Made no changes, doesn’t need any. Restaurant quality recipe.

Made a half batch. Sautéed chicken with some diced onion. Nice and tender. Will add to the fall soups list.

Great recipe. A definite keeper. I did make some minor changes. As others i used chicken stock but also braised the chicken breasts and used the chicken broth it created. I also pureed the about 3/4 of the broth and broccoli in a blender returning it to pot adding the remaining ingredients to simmer and melt the cheese. I also added some hot sauce and the nutmeg.

Still not as great as some restaurants’ I’ve had, but this is the best recipe I’ve found for it. Added some broth to the roux and mixed it well before pouring the thinned mixture into the soup. Also, I used half and half instead of cream, and added just a bit more cheddar.

This is a family favorite, sometimes I change the types of cheese that I use. I have also used cauliflower with the broccoli, always with fresh bread!!!!

This might be my favorite soup. I crave it on a regular basis. I do make a few minor changes as recommended by other reviewers, but I think it would be 5 stars without the changes, too. I add chopped onion and minced garlic to the butter before adding the flour. I use 8 cups chicken broth instead of water and bullion, and I always use sharp cheddar cheese. It truly is comfort food.

I loved this one. Made some changes but loved it. I had enough for lunch for the next 3 days. Will make again. Thank you Rebecca