Soup season is almost over; summer is just around the corner. So don’t wait, you have to try this chicken broccoli cheddar cheese soup before it’s too late.
Soup is one of my favorite things to eat. Ever since I was a little kid, I loved to bowl of soup and sandwich. There is nothing better than that! These days it’s my go to lunch for work or even on the weekends.
My granddaughter is following me in my footsteps, she is a soup loving little girl. Aubrey, my granddaughter stayed overnight with us a couple of weeks ago. She requested soup for lunch, what else, right?
I knew that I wouldn’t have time to make a batch of soup, so I bought a can of soup for her to enjoy. Her favorite soup is ham and potato, but the store was all out of it. So when I saw there were cans of chicken broccoli cheddar soup, I grabbed that instead. She is also a little girl who loves her vegetables. Aubrey gets that from her dad, I was not a big fan of vegetables at that age. She is 3 1/2 and loves broccoli.
She just about licked the bowl clean that day. I had to try the soup, too. But I wasn’t quite as impressed with the soup as Aubrey was. I thought I could do better than the canned soup. So, this past weekend I tried my hand at making some chicken broccoli cheddar cheese soup.
I am no stranger when it comes to making soup. In the winter months, especially, I usually make a large kettle every weekend.
The soup not only features chicken, broccoli and cheese, but there are potatoes, onions, and garlic thrown in the mix. The potatoes, onions, and garlic may not be listed in the title, but they are definitely a big part of this soup.
Normally I stay away from creamy style soups, not because I don’t love them, but I like to stick with broth based soup, you know fewer calories. But this is a nice change of pace this time.
Oh, and by the way, yeah my soup was better than the canned stuff. But I think everything homemade is better. Don’t you?
- 1 pound of chicken breast
- 3 tablespoons olive oil divided
- 1 medium onion
- 2 cloves garlic
- 3 tablespoons flour
- 3 cups chicken broth
- 3 cups milk
- 2 cups broccoli florets
- 2 cups potatoes
- 2 bay leaves
- 2 cups cheddar cheese I used mild
- Salt and pepper to taste
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Heat 2 tablespoons of olive oil in a large Dutch oven over medium to medium-low heat.
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Cut the chicken breast into bite size pieces and add to the Dutch oven. Cook chicken until it is no longer pink inside. Remove from Dutch oven and set aside.
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Chop onions and mince the garlic. Add one more tablespoon of olive oil to the Dutch oven and add the onions and garlic. Cook vegetable until tender, about 10 minutes. Stirring frequently so vegetable don't burn.
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Add the 3 tablespoons of flour and stir in. Gradually add the chicken broth and milk. Turn up the heat to about medium-high. Cook for about 5 minutes, the broth and milk will be slightly thickened.
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Add the chicken back to the Dutch oven along with the broccoli, potatoes, and bay leaves. Bring to a boil. Turn the soup down to between medium and medium-low heat cover and cook for about 20 to 30 minutes or until potatoes and broccoli are tender.
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Add the cheddar cheese and stir in until melted. Season with salt and pepper.
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Serve.
Your grand-daughter sounds like one smart cookie, Dawn:) Soup is a great way to get nourishment into the little ones, and actually adults too, lol…but when they already enjoy it, all the better. I LOVE when children enjoy veggies. My kids use to call broccoli, trees, lol…I tease them about it now that they are adults.
Homemade soup always beats canned! Your soup has all the ingredients of goodness. It was 80 degrees here today but that doesn’t mean I sure wouldn’t love a bowl of your soup!
Thanks for sharing, Dawn…
I eat soup all year round! This looks yummilicious!!
Seems like a nice balance between healthy (broccoli) and indulgent (cheese) though I fear the indulgent side wins out on this recipe hehe!
Oh, this sounds like my kind of soup! I love a good hearty, thick soup on a cold day. We’re almost out of soup season, but I think I can still get behind one more soup for sure! And you’re right…you can always do better than canned soup. This one sounds delicious, Dawn! 🙂
Dawn I saw this last night and find sooo delicious!!
Absolutely! But forget those oyster crackers … and while you’re at it, forget the spoon. I just want a nice, crusty baguette that I can sop up this soup with!
I love soup, too! In fact, soup season never really ends around here – though we do eat it less in the warm weather. This soups looks delicious!
Love soup! And we eat it during the warm months, too, although much less than in the fall and winter. This looks terrific — SO much flavor. Good stuff — thanks.
We’ve had a hot streak, but I’m certain the Indiana weather will produce a couple cold fronts before long. I love broccoli cheese soup and yours looks so creamy and perfect!
Summer will not stop me for eating soup…and this one sounds and looks delicious…a complete meal none bowl…I love it!
Hope you are having a great week Dawn 🙂
I love every single ingredient used in the recipe. Looks super delicious!
Neat about your granddaughter. I learned my love of soup from my gram, too.
What a hearty looking soup! Nice post!
The Old Fat Guy
If you like Panera’s broccoli cheddar soup, this blows the pants off it. It’s an easy soup to make and is ready in 1 hour.