Chunky Broccoli Cheese Soup Recipe -
  • READY IN 25 mins

Chunky Broccoli Cheese Soup

Recipe by  

"You're gonna LOVE this! It's great served with broccoli cornbread!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. In a large soup pot over medium heat, cook onion in butter until onion is translucent. Stir in cream of chicken, cream of mushroom, cream of celery, broccoli, chicken, processed cheese, mushrooms and milk. Cook, stirring frequently, until cheese is melted and broccoli is tender, 10 to 20 minutes. Serve at once.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2009

Fresh broccoli is cheap & plentiful this time of year, and I was looking for something easy that doesn't use FROZEN broccoli. This did it. I loooooved it! I did make it last minute, so I didn't have some of the ingredients. Here are my substitutions... 1. No cream of celery soup, so I chopped some celery (abt 1 cup) and cooked it with the onion. 2. No milk... Added 1 cup half & half and 2 cans of chicken broth and 1 can cheddar cheese soup. Only used 2 cups cheese (shredded cheddar, not processed) 3. Had frozen grilled chicken breast strips. Used them instead of the canned. 4. No mushrooms... no substitution. : ( Will definitely do this again. VERY easy! One suggestion: If you have one of those small food processors, chop the onions, celery & broccoli in the same container. Makes it very simple & fast!

Most Helpful Critical Review
Jan 04, 2004

Tasty, but the moisture that comes out of the mushrooms makes it thin and watery. Pre-cooking the mushrooms would probably help.


11 Ratings

Mar 23, 2006

I took this to a soup supper and everyone LOVED it!! It was the only soup that was completely gone

Dec 29, 2004


Nov 21, 2006

GREAT soup!! We left out the mushrooms and chicken (simply because I didn't have any in stock) but chopped up a large potato and added that instead. It was great! We've made this recipe twice now and it is definitely one we will continue to use.

Dec 16, 2010

This was very good. I cooked chicken breasts instead of using canned and I lightened it by using low fat soups and light cheese.

May 17, 2007

made this without the mushrooms- our family won't eat them. It was very good- VERY thick! I added quite a bit of chicken stock to thin it out, maybe 3/4 of a cup to a cup. It was still very thick, even with the addition. My kids loved it- we will make it again!

Jan 24, 2011

easy, fast and delicious!


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  • Calories
  • 630 kcal
  • 32%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 43.7 g
  • 67%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 36.5 g
  • 73%
  • Sodium
  • 2368 mg
  • 95%

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

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