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Broccoli and Cheese Soup with Chicken

A hearty and warming soup full of garlic aroma, cheese and milk. A perfect bowl of comfort.
Prep Time 15 mins
Cook Time 15 mins
Course Soup


  • Pot
  • Mini blender or small food processor


Soup Base

  • 2 tbsp butter or non-hydrogenated margarine
  • 1/4 cup chopped onion
  • 3 cloves minced garlic
  • 2 tbsp all purpose flour
  • 1 cup evaporated milk
  • 1 cup low-fat milk 1% or 2% works best
  • 1 cup chicken bone broth
  • 1/2 cup warm water
  • 1 tsp salt
  • 1 tsp black pepper

Chicken and Broccoli Mixture - To Add to Soup Base

  • 1 tbsp olive oil
  • 1 cup broccoli minced
  • 1 cup rotisserie chicken or baked chicken shredded and minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp harissa or chilli powder


  • 1/2 cup shredded sharp cheddar
  • 1/2 cup shredded marble cheddar


  • Shred and mince the chicken in your mini food processor and set aside.
  • Mince the broccoli and set aside.
  • In a pan, add your olive oil, the chicken, the broccoli, onion powder, garlic, and chilli powder.
  • Lightly sautee and remove from heat.
  • Start on the soup base by sauteeing onion and garlic in the butter.
  • Add the flour and mix well to make a rue.
  • Once browned, add in the both milks and the chicken broth and whisk continously on medium heat.
  • Once blended and warmed, add in the chicken and broccoli mixture and continue to mix.
  • Add in water to thin the mixture slightly.
  • Let come together to a light simmer, not boiling, and add the cheese.
  • Continue to mix on low to medium heat.
  • Once fully mixed in and no cheese or clumps are there, remove from heat. If you want you can further emulsify with a hand blender, however it's fine to leave as is (I enjoy it with bits of broccoili).
  • Pour in a bowl and serve with garlic toast or as is.
Keyword broccoli and cheese, chicken soup
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