EASY CHEESY CHICKEN AND BROCCOLI SOUP RECIPE
Easy Cheesy Chicken Broccoli Soup Recipe - a delicious, hearty, creamy and cheesy broccoli soup with tons of shredded chicken flavor that the whole family will love! Naturally low carb cheesy chicken broccoli soup that is paleo and keto diet compatible.
Provided by Courtney ODell
Time 35m
Number Of Ingredients 13
Steps:
- In a large pot, let butter melt on medium high until foamy. Add onion and let brown and soften, about 6 minutes stirring occasionally to prevent burning. Add garlic and shallot and cook until just fragrant and soft, about 3 minutes. Season with salt and pepper. Add in broccoli and toss, let cook until bright green and shiny - slightly soft - about 4 minutes, stirring occasionally. Stir in stock and velveeta and bring to a rapid boil. Reduce heat to simmer 10 minutes. Turn heat off and stir in heavy cream and parmesan, whisking as you add into the soup. Return to medium heat and let simmer until thickened, about 5 minutes. Add the pre-cooked boiled chicken to the soup and stir to combine. Serve immediately and enjoy!
Nutrition Facts : Calories 291 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1003 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
CHEESE AND BROCCOLI CHICKEN SOUP
Talk about comfort food!
Provided by Becky
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
- In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
- Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 15.3 g, Cholesterol 128.7 mg, Fat 26.6 g, Fiber 2 g, Protein 33.4 g, SaturatedFat 16.2 g, Sodium 1059.1 mg, Sugar 1.3 g
CHEESY CHICKEN AND BROCCOLI CASSEROLE
Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.
Provided by Eric Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
- Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
- Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
- Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g
CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE
Super comfort food, but kinda healthy because it has broccoli in it, right? My grandmother passed this chicken and Cheddar recipe down and it is a family favorite. After the first time I made it, I went on a casserole kick and made it twice a week for 3 months straight! I typically serve this over rice, but it is just as great by itself. Last time I didn't make rice, but served it with bread.
Provided by jamanleyx
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
- Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
- Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 22.3 g, Cholesterol 104 mg, Fat 29.8 g, Fiber 1.5 g, Protein 28.6 g, SaturatedFat 15.5 g, Sodium 944.2 mg, Sugar 2.1 g
BROCCOLI CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
CHEESE, BROCCOLI, POTATO, CHICKEN SOUP
Make and share this Cheese, Broccoli, Potato, Chicken Soup recipe from Food.com.
Provided by Bobbie
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
- In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
- Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
- 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
- Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.
BROCCOLI CHEESE SOUP V
If you have a hard time getting children to eat broccoli, this recipe is for you.
Provided by MELISSAMORGAN
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
- Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)
Nutrition Facts : Calories 475.2 calories, Carbohydrate 33.8 g, Cholesterol 54.2 mg, Fat 24.4 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 10.9 g, Sodium 2000.7 mg, Sugar 16.1 g
CROCK POT BROCCOLI CHEESE CHICKEN
Chicken breasts in a golden cheese and broccoli sauce. Serve this over noodles or rice, accompany with a veggie and warm bread to complete the meal. This recipe is courtesy of the Fix it and Forget it crock pot cookbook.
Provided by TheDancingCook
Categories Chicken Breast
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in the crock pot.
- Mix together the remaining ingredients and pour over the chicken.
- Cook on High for 1 hour; reduce to Low and cook for another 5-6 hours.
- Serve over noodles or rice.
Nutrition Facts : Calories 352.6, Fat 15.6, SaturatedFat 5.9, Cholesterol 98.7, Sodium 1494.3, Carbohydrate 19.2, Fiber 3.1, Sugar 4, Protein 32.5
CHEESY CHICKEN BROCCOLI SOUP
Add 2 cups of cooked rice for an even hardier soup. You can also substitute real broth for the water and bullion. I've done it both ways and can't really tell the difference, so I use low-sodium boullion cubes with great results. Great on a cool fall day. So yummy!
Provided by Rljacdcjecl
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put water, bullion, broccoli, chicken (whole, not cut up), salt, and pepper in large stock pot. Bring to a boil. Turn down to medium and simmer 45 minutes.
- Take out chicken breast set aside to cool slightly.
- Melt butter and stir in four. Slowly stir mixture into soup and cook until the soup thickens.
- Cut up chicken and add back to pot.
- Add cream and cheese and stir until combined and cheese melts.
Nutrition Facts : Calories 412.1, Fat 20.5, SaturatedFat 11.9, Cholesterol 97.5, Sodium 1160.2, Carbohydrate 30.1, Fiber 11.5, Sugar 5.4, Protein 31.9
VERY CHEESY CHICKEN BROCCOLI CHEESE SOUP
I loved this recipe, it was so good. I did use fresh broccoli and steamed it until crispy soft. I didn't use as many potatoes, about 1 1/2 cups, I used about 1/2 cup carrots and added sliced mushrooms & chopped cooked chicken. I don't usually use/like recipes with canned soup or Velveeta BUT this was great. I gave some to my neighbor who only makes homemade scratch soups (as well as I) and she just loved it. I don't remember where I found this recipe but when I did it sounded so good that I printed it out. So glad I did. LOL
Provided by Pricilla
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dice the potatoes, chop carrots and onion into small pieces. Dice the Velveeta into small cubes and store in the fridge.
- Pour 4 cups of water and 1-2 chicken bouillon cubes into a large pot, bring to a boil. Add potatoes, carrots & onions. After about 10+ minutes (original recipe said about 5 minutes, but the broccoli disintegrates if you put it in too soon) add the box/bag of broccoli.
- Cook about 15 minutes or until the veggies are done.
- Add the cream of chicken soup and one soup can of milk.
- Cook, stirring often, for about 5 minutes.
- Slowly add the Velveeta cubes while stirring.
- Cook, stirring often, until all cheese is melted (try not to scrape the bottom of the pan with your spoon as the bottom sometimes has a layer of browned soup, if you scrape it off you will get chewy brown bits in your soup!) Note: This is when I like to add my cooked chicken, mushroom and steamed broccoli.
- Serve with Italian bread for dipping. This soup is so thick and rich, you really don't need any side dishes, but I usually serve it with a salad.
- Leftover soup can be frozen or refrigerated.
- ENJOY!
Nutrition Facts : Calories 761.8, Fat 48.4, SaturatedFat 28.3, Cholesterol 156.7, Sodium 3878.8, Carbohydrate 46.3, Fiber 3.4, Sugar 16.1, Protein 36.7
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