Ingredients for 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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How to Make 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
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Eggs Dairy Poultry Vegetables American Easy Beginner Cook Dinner Party Cheese Chicken Dietary Low Calorie Comfort Food Pacific Northwest Low Carb Low In Something Meat Broccoli Brunch Taste Mood Savory Presentation Served Hot
