Chicken Broccoli Cheddar Soup
Chicken Broccoli Cheddar soup is made with tender chunks of chicken, frozen broccoli florets, and sharp cheddar cheese for a rich, savory flavor. Enjoy this comforting bowl of chicken broccoli and cheese soup with sourdough bread.
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Servings: 4 people
Calories: 919kcal
Cost: $5
Equipment
Ingredients
- 2 cups cooked chicken ** cut into small cubes.
- 3 cups Broccoli florets ** small cut frozen broccoli florets. No need to thaw.
- ¾ cup carrots ** thinly sliced into half moons.
- 1 cup onion ** yellow onion roughly chopped.
- 1 tbsp garlic ** minced.
- 4 tbsp All-Purpose Flour
- 4 tbsp Unsalted Butter
Seasonings
- ½ tsp red pepper flakes
- ½ tsp Ground Black Pepper
- ½ tsp paprika
- Salt (to taste) ** add according to your personal taste preference.
Dairy
- 1.5 cups Heavy Whipping Cream
- 2 cups cheddar cheese ** shredded sharp cheddar.
Liquid
- 4 cups chicken stock
Instructions
Make Roux
- Set the instant pot on sauté mode on high heat. Add butter. When the butter begins to melt, add the chopped onion and garlic and sauté until they begin to turn soft.
- Now, reduce the heat to low. Add the all-purpose flour and stir briskly and continuously for 1 minute. Add chicken stock and stir briskly until the flour is incorporated into the stock to form the roux. There should not be any lumps.
- Add the seasonings mentioned above in the "Seasonings" section of the ingredients list. Stir to mix well. Deglaze the pot very well by scraping the sides and the bottom to help loosen any stuck food particles. This will prevent the burn error. Cancel the sauté mode.
Pressure cook
- Now, add the carrots and the frozen broccoli florets. Give a quick stir. Secure the lid of the instant pot. Seal the valve and pressure cook on High pressure for 1 minute. Once the cooking cycle is over the instant pot will begin to beep. Immediately perform a quick pressure release by manually moving the valve from the sealing to the venting position. Once the metal pin on top of the lid drops, open the lid carefully. Cancel the pressure cook mode.
Add dairy
- Set the instant pot on saute mode on low heat setting. Mash a few cooked broccoli with the help of a potato masher. This will add more body and texture to the soup.
- Add the heavy whipping cream. Stir to mix well. Turn off the instant pot. Now add the sharp cheddar cheese in 3-4 batches. Stir well until the cheese is incorporated into the soup.
Add chicken
- Add the pre-cooked diced chicken. Give everything a quick stir. Enjoy the creamy chicken broccoli cheddar soup. You can serve the soup with crushed black pepper, red pepper flakes, and grated cheddar cheese. Scroll up to get amazing tips, recipe step-by-step photos, and more.
Video
Notes
- Broccoli: We used frozen broccoli florets in this soup recipe. No need to thaw. You can also use fresh chopped broccoli florets. The cooking time would remain the same.
- Adding more body and texture: Mash a few cooked broccoli with a potato masher to add more body and texture to the soup.
- Dairy alternatives/Low-fat options: Replace the heavy whipping cream with half and half or low-fat milk. This will change the consistency and the texture of the soup.
- Less calorie option: Skip the all-purpose flour. Add about ½ cup cooked and mashed white beans before adding the dairy. Give everything a good mix. Simmer the soup on sauté mode on low heat settings for 1 minute. Then, add the dairy. This will help thicken the soup naturally.
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a specific diet please do use your own nutritional calculator.
Nutrition Facts
Chicken Broccoli Cheddar Soup
Amount Per Serving
Calories 919
Calories from Fat 639
% Daily Value*
Fat 71g109%
Saturated Fat 41g256%
Trans Fat 0.5g
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 247mg82%
Sodium 836mg36%
Potassium 925mg26%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 11g12%
Protein 43g86%
Vitamin A 6898IU138%
Vitamin C 67mg81%
Calcium 534mg53%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 919kcal | Carbohydrates: 30g | Protein: 43g | Fat: 71g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 247mg | Sodium: 836mg | Potassium: 925mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6898IU | Vitamin C: 67mg | Calcium: 534mg | Iron: 3mg