Ingrédients pour Very Cheesy Chicken Broccoli Cheese Soup
- Water
- Chicken Bouillon Cubes
- 1 1/2 cups diced potatoes
- Frozen Broccoli Florets
- 1/2 cup chopped carrots
- 1 medium onion, chopped
- Cream Of Chicken Soup
- Milk
- Velveeta Cheese
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Comment préparer Very Cheesy Chicken Broccoli Cheese Soup
- Steam 1 large head of broccoli florets until crisp-tender (about 5-7 minutes). Set aside.
- In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and 1/2 cup chopped carrots and cook until softened, about 5 minutes.
- Add 8 ounces sliced mushrooms and cook for another 3-5 minutes, until softened.
- Stir in 1/2 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 6 cups of chicken broth, ensuring no lumps form.
- Add 1 1/2 cups of diced potatoes, 2 cups of cooked chicken (shredded or diced), 2 cups of shredded cheddar cheese, 1 cup of heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the soup to a simmer, reduce heat, and cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the steamed broccoli and cook for another 5 minutes.
- Serve hot and enjoy! Garnish with extra cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
161 g
Sugar
64g
Fat
141g
Carbs
15g