Description
This hearty Chicken Broccoli Cheddar Soup features tender chicken, crisp broccoli, and sharp cheddar cheese in a creamy, flavorful broth accented with smoky bacon and savory seasonings. Perfect for a cozy meal, this soup combines wholesome ingredients and rich textures for a satisfying dish that is easy to prepare.
Ingredients
Scale
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
- Cook chicken: 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.
- Cook bacon: 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.
- Sauté aromatics: To the retained bacon drippings, melt 2 tablespoons butter. Cook the diced onions, shallots, and minced garlic together until softened, about 3 minutes.
- Add seasoning and thicken: Sprinkle the soup seasonings and 1/4 cup flour over the aromatics, stirring constantly for about 1 minute to cook the flour slightly.
- Build the soup base: 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.
- Finish the soup: 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.
- Serve: 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.
