Cheese and Broccoli Chicken Soup Recipe - Allrecipes.com
Cheese and Broccoli Chicken Soup Recipe
  • READY IN ABOUT hrs

Cheese and Broccoli Chicken Soup

Recipe by  

"Talk about comfort food!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  2. In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  3. Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2006

Good recipe with a couple of minor changes. First of all, please don't use bouillon and water. There are wonderful packaged chicken stocks and broths in the grocery store. Secondly, once you've made your roux, start slowly adding your stock. You won't get any lumps this way. Adding the other ingredients first makes no sense to me. Then add the rest of the ingredients. Definitely needed a lot more seasonings. Also added some fresh chopped parsley as a garnish. This was a great place to start Rebecca and a good way to use up some leftover chicken. Soup was hearty and very tasty. Thanks!

 
Most Helpful Critical Review
Nov 10, 2003

The soup was good but next time I will add less liquid and one can of cream of broccoli soup. I used chicken broth instead of cubes and added water to equal the 11 cups od water. I think the cream of broccoli soup and about 3 less cups of water will do it. Thank you for the recipe

 
Dec 11, 2005

I was in the mood for something chickeny, broccolliy, cheesy, and spicy as well - so I made a few changes. First, I sauteed a whole large yellow onion with three cloves of garlic - then added the roux ingredients and cooked it until bubbly and just starting to turn brown. I, then, added 8 cups of chicken broth (slowly at first), four cups of water and the rest of the called-for ingredients (except for the salt) - plus some baby carrots for sweetness, and some pre-cooked bacon for smokiness. Then, I added a half teaspoon of cayenne, a few pinches of nutmeg and about 15 shakes of mexican hot sauce. At the 45 minute mark, I removed about a litre of the soup (for use later) - then added the creme and cheddar, as well as about 1/2 cup parmesan. Wonderful!!!

 
Dec 17, 2006

Thanks for the recipe! I just made it for a Teachers' Luncheon at school, and everyone raved about it and asked for the recipe. The addition of the chicken was such a nice change, and all agreed that it was a meal all by itself. I did make a few changes, just to make it easier on myself. I picked up an already roasted chicken from the grocery store and just cut up the breast into bite-sized pieces, and I used 2 bags of frozen broccoli florets, instead of the fresh. Obviously, I didn't need to simmer the soup nearly as long. I also added some sauteed onion and garlic, a bit of cayenne pepper, and about 8 oz. of velveeta cheese. It turned out beautifully! Thanks again for the recipe. It's going in the "keeper" pile for certain!

 
Jan 21, 2004

My husband almost had tears in his eyes when he took his first bite. He absolutely loved this recipe. I didn't follow the recipe all the way either. Instead of adding the flour mixture last, I added all the rest of the ingredients into the flour mixture. I also didn't let the soup simmer for 45 minutes. But it was still amazing. I made the Italian Bread Bowls from this website and this meal was a complete success. If I could, I would give this recipe 10 stars.

 
Jan 08, 2006

This turned out very nice for me. I boiled the chicken first and shredded it first instead of cutting it in chunks, and also used 4 cans of chicken broth instead of the bullion. When it was time to add the thickening agent, I actually poured out some of the broth into the flour and butter and wisked that together separatly so there were no lumps. Then I added garlic salt and an extra cup of cheese. Excellent!!

 
Jan 29, 2003

MY HUSBAND AND I LOVED THIS SOUP! I USED VELVEETA CHEESE INSTEAD OF CHEDDAR(DID NOT HAVE ANY) AND IT TURNED OUT GREAT! THANKS REBECCA!

 
Feb 08, 2003

My family never eats soup and they hate broccoli. I took a chance and made it thinking that if they didn't like it, I would have lunch for a week. They absolutely loved this soup and even wanted more. Thank You!

 

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Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 33.4 g
  • 67%
  • Sodium
  • 1059 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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