Creamy Chicken Broccoli Cheddar Soup Recipe

Ingredients

Main Ingredients

• 1 lb. chicken breasts cut into cubes
• 2 tablespoons all-purpose poultry seasoning
• 6 strips bacon diced
• 2 tablespoons butter
• 1 medium onion finely diced
• 1 shallot finely diced
• 4 garlic cloves minced
• 1/4 cup flour
• 2.5 cups chicken stock
• 2 cups milk
• 1/2 cup heavy cream
• 8 ounces cheddar cheese shredded
• 3 cups broccoli florets cut into bite-sized pieces
• 1/2 cup julienned carrots

Soup Seasoning

• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 packet sazon
• 1 tsp pepper

Instructions

1. In a large pot or Dutch oven over medium heat, add 2 tablespoons olive oil and cook the diced chicken until cooked through, about 7 minutes, stirring occasionally. Remove chicken and set aside.
2. Add diced bacon to the same pot and cook until crispy. Remove the bacon and most of the bacon grease, leaving about 1 tablespoon behind for flavor.
3. To the retained bacon drippings, melt 2 tablespoons butter. Cook the diced onions, shallots, and minced garlic together until softened, about 3 minutes.
4. Sprinkle the soup seasonings and 1/4 cup flour over the aromatics, stirring constantly for about 1 minute to cook the flour slightly.
5. Gradually whisk in 2.5 cups chicken stock, 2 cups milk, and 1/2 cup heavy cream. Stir in the julienned carrots and broccoli florets, then reduce heat to simmer and cook for 15 minutes or until broccoli is tender.
6. Return cooked chicken to the pot and stir to combine. Add the shredded cheddar cheese in portions, stirring after each addition until the cheese melts completely.
7. Ladle soup into bowls and top each serving with a pinch of shredded cheddar cheese and the crispy bacon pieces.

Notes

• Shred cheese from a block for the best melt and flavor; experiment with aged, smoked, or spicy cheddar for variations.
• For a smooth texture, blend the soup base before adding carrots and broccoli; otherwise, keep it chunky for a heartier texture.
• Use low-sodium chicken stock if you prefer less salt.
• This soup reheats well and thickens so you may want to add extra milk when warming leftovers.