Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
1 large yellow onion, finely chopped
2 medium carrots, cut into thin matchsticks
½ tsp salt
1 tsp ground black pepper
3 tbsp all-purpose flour
3 cups low-sodium chicken stock
4 cups broccoli tops, cut into ½-inch pieces (about 1 lb)
2 cups half-and-half (or 1 cup whole milk plus 1 cup heavy cream)
8 oz extra-sharp cheddar cheese, grated (2 cups)
4 oz American cheese, cubed (about 1 cup)
2 cups cooked chicken breast, shredded or diced (about 1 lb)
Additional shredded cheddar cheese (for garnishing)
Instructions
- Prepare the Ingredients: Finely chop the onion, cut the carrots into matchsticks, cut the broccoli into ½-inch florets, shred or dice the cooked chicken breast, and grate the cheddar cheese if needed.
- Sauté the Vegetables: In a Dutch oven or large soup pot, melt butter with olive oil over medium-high heat. Add the onion and carrots, season with salt and pepper, and sauté for 5 minutes until softened. Sprinkle the flour over the vegetables and stir to coat, letting the flour form a light fond on the bottom of the pot.
- Simmer the Broccoli: Slowly pour in the chicken stock, stirring to scrape the browned bits off the pot. Add the broccoli and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10 minutes until the broccoli is tender.
- Add Dairy and Chicken: Stir in half-and-half (or milk and cream mixture), grated cheddar, and cubed American cheese. Stir until the cheese melts into the broth. Add shredded chicken, cover, and simmer for an additional 5–10 minutes, until the chicken is heated through.
- Garnish and Serve: Ladle the soup into bowls. Garnish with additional shredded cheddar cheese and freshly cracked black pepper. Serve immediately, ideally with crusty bread for dipping.
Notes
Lighter Version: Substitute half-and-half with whole milk or a dairy-free alternative like coconut milk or almond milk.
Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken stock.
Spicy Kick: Add cayenne pepper or red pepper flakes for heat.
Different Cheese: Try Gruyère, Monterey Jack, or sharp white cheddar as cheese alternatives.
Add Potatoes: For a heartier soup, add diced potatoes.
Freezing: Store in freezer-safe containers for up to 3 months. Stir well when reheating, as the dairy may separate.
- Prep Time: 10–15 minutes
- Cook Time: 20–30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
