Chunky Broccoli Cheese Soup

Chunky Broccoli Cheese Soup
  • PREP TIME
    5 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    25 mins
  • SERVING
    10 People
  • VIEWS
    40

A heartwarming and deeply satisfying soup, brimming with tender broccoli florets, savory chicken, and a luxuriously creamy cheese base. Perfect for a chilly evening, this soup is a symphony of comfort in a bowl.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    145 mg
  • Fiber
    3 g
  • Protein
    37 g
  • Saturated Fat
    23 g
  • Sodium
    2368 mg
  • Sugar
    15 g
  • Fat
    44 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 7 mins In a large, heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Image Step 02
02 Step

Recipe View 2 mins Stir in the condensed cream of chicken soup, cream of mushroom soup, and cream of celery soup. Mix well to combine with the softened onions (2 minutes).

Image Step 03
03 Step

Recipe View 3 mins Add the thawed broccoli, drained chunk chicken, cubed processed cheese, and drained sliced mushrooms to the pot. Stir gently to distribute the ingredients evenly (3 minutes).

Image Step 04
04 Step

Recipe View 15 mins Pour in the milk, stirring constantly to prevent scorching. Continue to cook, stirring frequently, until the cheese is completely melted and the broccoli is tender. This should take approximately 10-15 minutes. Ensure the soup is heated through but do not boil.

Image Step 05
05 Step

Recipe View 0 mins Once the soup reaches your desired consistency and temperature, remove from heat and serve immediately. Ladle into bowls and enjoy!

For a richer flavor, consider using chicken broth in place of some of the milk.
To add a touch of heat, incorporate a pinch of red pepper flakes or a dash of hot sauce.
If you prefer a smoother soup, use an immersion blender to partially blend the soup before serving. Be careful not to over-blend, as you want to maintain some of the chunky texture.
This soup can be made ahead of time and reheated gently over low heat. Stir frequently to prevent sticking.

Kris Russel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 13 Ratings)
Total Reviews: (4)
  • Hiram Hamill

    I was skeptical about the processed cheese, but it worked beautifully! It gave the soup a wonderful texture and flavor.

  • Jed Schuster

    I added some shredded carrots and celery for extra veggies. It was delicious!

  • Lenny Weimann

    This soup is a weeknight lifesaver! It's so easy to throw together and my kids love it.

  • Jimmy Bashirian

    The cheese melted perfectly and the soup was so creamy. I'll definitely be making this again.

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