Name: Chicken Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium onion, finely diced; 3 garlic cloves, minced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces; 4 cups chicken broth (low-sodium preferred); 2 cups heavy cream (or half-and-half for a lighter option); 3 cups fresh broccoli florets, chopped into small pieces; 2 cups shredded sharp cheddar cheese; ¼ cup grated Parmesan cheese (optional, for added flavor); 2 tablespoons all-purpose flour (or cornstarch for gluten-free); 1 teaspoon smoked paprika; ½ teaspoon dried thyme; ½ teaspoon ground mustard powder; Salt and pepper to taste; Optional: Croutons, fresh parsley, or extra cheese for garnish

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely diced
3 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
4 cups chicken broth (low-sodium preferred)
2 cups heavy cream (or half-and-half for a lighter option)
3 cups fresh broccoli florets, chopped into small pieces
2 cups shredded sharp cheddar cheese
¼ cup grated Parmesan cheese (optional, for added flavor)
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon ground mustard powder
Salt and pepper to taste
Optional: Croutons, fresh parsley, or extra cheese for garnish

Instructions

Heat the pot: In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and bubbly.
Sauté the aromatics: Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Cook the chicken: Add the diced chicken pieces to the pot. Season lightly with salt and pepper. Cook for about 5 minutes, stirring frequently, until the chicken is no longer pink on the outside.
Add the flour: Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly, cooking for 1-2 minutes to remove the raw flour taste.
Pour in the broth: Slowly add the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add the cream and seasonings: Stir in the heavy cream, smoked paprika, thyme, and mustard powder. Simmer for another 5 minutes to let the flavors meld.
Add the broccoli: Stir in the chopped broccoli florets. Cover the pot and cook for 10-12 minutes, or until the broccoli is tender but still bright green.
Melt the cheese: Reduce the heat to low and slowly stir in the shredded cheddar cheese and Parmesan, if using. Stir until the cheese is completely melted and the soup is smooth and creamy.
Taste and adjust: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with croutons, parsley, or extra cheese. Serve warm with a side of crusty bread or crackers.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: About 1½ cups
Calories: 320
Sugar: 4g
Fat: 18g
Carbohydrates: 12g
Fiber: 3g
Protein: 28g