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To make Cheesy Chicken Broccoli Soup, gather these fresh ingredients: - 2 cups cooked chicken, shredded - 4 cups broccoli florets (fresh or frozen) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 2 cups shredded cheddar cheese - 1/2 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon fresh parsley, chopped (for garnish) You can swap some ingredients if needed: - Use rotisserie chicken for a quick option. - Frozen broccoli works well if you lack fresh. - Swap heavy cream for half-and-half for a lighter touch. - Use vegetable broth instead of chicken broth for a vegetarian option. - Try different cheese like Monterey Jack for a unique taste. When picking ingredients, focus on quality: - Choose firm broccoli florets with a bright green color. - Select onions that feel heavy and have no soft spots. - Look for garlic bulbs that are plump and dry, not sprouted. - Pick chicken that smells fresh and has a pink hue. - Always check the expiration date on broth or cream before using. These tips will help you create a tasty and healthy Cheesy Chicken Broccoli Soup! {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 2 cups cooked chicken, shredded - 4 cups broccoli florets (fresh or frozen) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 2 cups shredded cheddar cheese - 1/2 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon fresh parsley, chopped (for garnish) Next, dice the onion and mince the garlic. If you use fresh broccoli, cut it into small florets. This helps the broccoli cook faster. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns soft and clear, about 5 minutes. This step builds the flavor base of your soup. Then, stir in the minced garlic and sauté for another 1-2 minutes until it smells great. Next, add the broccoli florets to the pot. Pour in the chicken broth, and bring it to a boil. After that, lower the heat and let it simmer for about 10 minutes. The broccoli should be tender but still bright green. To make the soup creamy, you will blend part of it. Use an immersion blender to blend about half of the soup. This creates a smooth texture while keeping some broccoli pieces intact. If you don't have an immersion blender, carefully pour half of the soup into a regular blender. Blend until smooth, then return it to the pot. After blending, stir in the shredded chicken and heavy cream. Mix well, then add the paprika, and season with salt and pepper to taste. Finally, gradually add the shredded cheddar cheese, stirring constantly. Keep mixing until the cheese melts and blends into the soup. Once everything is heated through, your Cheesy Chicken Broccoli Soup is ready to serve! To boost the flavor of your Cheesy Chicken Broccoli Soup, try using fresh herbs. Fresh thyme or basil adds a nice touch. You can also add a squeeze of lemon juice. This brightens the soup and makes it taste fresh. For a bit of spice, include red pepper flakes. Just a pinch can really elevate the dish. If you find your soup too thick, add more chicken broth. Gradually pour it in while stirring until you reach your desired consistency. For a creamier texture, increase the amount of heavy cream. If you want a lighter version, swap some cream with milk. Be careful not to add too much liquid at once. This way, you maintain control over the thickness. This soup pairs well with crusty bread. A nice baguette or sourdough complements the creamy soup perfectly. You can also serve it with a simple side salad. A fresh green salad adds a nice crunch and balances the meal. For a heartier option, consider grilled cheese sandwiches. The gooey cheese and crispy bread work well with the soup’s flavors. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh broccoli and chicken to enhance the flavor and nutritional value of your dish. Customize the Cheese: Experiment with different types of cheese such as gouda or mozzarella for a unique twist on the classic cheddar flavor. Thicken the Soup: For a thicker consistency, add a tablespoon of cornstarch mixed with water before blending the soup. Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to three days; just reheat and stir in fresh cheese before serving. {{image_2}} You can make this soup even better by adding more veggies. Carrots, peas, or corn mix well with the broccoli. Just chop them small and add them with the broccoli. They will cook in the broth. You can also try spinach or kale for a leafy boost. These greens add color and nutrients. You get a heartier soup that tastes great! If you want to change the cheese, try different kinds. Monterey Jack or Gouda can make it nice and creamy. You can also use a mix of cheeses for fun flavors. If you're looking for dairy-free, try vegan cheese. Just make sure it melts well. This way, you can enjoy the soup in your own style! To make a lighter version of this soup, swap heavy cream for milk or a low-fat cream. This keeps it creamy without all the fat. Use less cheese, or try a reduced-fat cheese. You can also add more broth to thin it out. This way, you still have a tasty soup without too many calories. Enjoy your Cheesy Chicken Broccoli Soup with these fun tweaks! After you make Cheesy Chicken Broccoli Soup, let it cool first. Pour any leftover soup into an airtight container. Store it in the fridge for up to three days. Be sure to label the container with the date. To freeze the soup, cool it completely. Then, use freezer-safe containers or bags. Leave some space at the top for the soup to expand. This soup can last up to three months in the freezer. When you are ready to eat it, just thaw it in the fridge overnight. When reheating, do it slowly to keep the soup creamy. Use the stove or a microwave. If using the stove, heat it on low and stir often. If it seems too thick, add a splash of chicken broth or cream. This helps keep the texture just right. To make this soup gluten-free, use gluten-free chicken broth. Many brands offer gluten-free options. You can also ensure your shredded cheese is gluten-free. Most cheeses are safe, but always check the label. Absolutely! Rotisserie chicken works great in this recipe. It saves time and adds flavor. Just shred the chicken and mix it into the soup. It will blend well with the creamy broth. This soup stays fresh in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. In this blog post, we explored the essential ingredients and techniques for making a delicious soup. You learned to select fresh ingredients, follow clear preparation steps, and enhance flavor effectively. We also discussed variations, good storage methods, and answered common questions about gluten-free options and reheating. Remember, cooking is all about experimenting. Don’t hesitate to make this recipe your own! Enjoy the process and share your tasty creations.

Cheesy Chicken Broccoli Delight

A creamy and cheesy soup filled with shredded chicken and tender broccoli.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 4 cups broccoli florets (fresh or frozen)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 0.5 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  • Add the broccoli florets to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the broccoli is tender.
  • Using an immersion blender, blend some of the soup (about half) to create a creamy texture while still keeping some broccoli pieces whole. If you don't have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.
  • Stir in the shredded chicken and heavy cream. Mix well, then add the paprika, and season with salt and pepper to taste.
  • Gradually add the shredded cheddar cheese, stirring constantly until melted and well incorporated.
  • Once the cheese is melted and the soup is heated through, it is ready to serve.

Notes

Ladle the soup into bowls and garnish with chopped parsley and an extra sprinkle of cheese for a vibrant finish. Serve with crusty bread on the side for a delightful meal!
Keyword broccoli, cheese, chicken, soup