Recipe of the Week ~ Broccoli Chicken Cheese Soup

Posted by on Feb 16, 2011 in Recipe of the Week, Uncategorized | 2 comments

Our third soup recipe for the month is another one of my favorites. I love the cheesy goodness of this thick soup. The chicken added to a normal recipe of broccoli cheese soup adds heartiness and flavor. Try this out soon, and let me know what you think!

  • 2 large chicken breast OR approx. 2.5 cups cooked, shredded chicken
  • 5 cups water OR chicken broth (use broth ONLY if you’re using already cooked, shredded chicken)
  • 1/2 of  a large onion, diced small
  • 2 large stalks of celery, diced small
  • 2 cloves of garlic, crushed and diced
  • 1 1/2 teaspoons of ground sage
  • 1/2 teaspoon rosemary
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 extra large bunch of broccoli, chopped (frozen may be substituted) chop part of stalks too! Don’t skimp on the veggies!
  • 2 cups milk
  • 1 pound Velveeta*
  • 1/4 c. cold water + 1 1/2 Tbs. cornstarch (to thicken if necessary)

*Normally, I would not recommend using a cheese product like Velveeta. There is nothing healthy about it… which is why I use it sparingly in my cooking, but it sure does make this soup taste good. :)

  1. Cook chicken breasts in water with onion, celery, garlic, and seasonings until chicken is cooked thoroughly. If using precooked chicken, cook veggies and seasonings in broth until veggies are soft.
  2. Remove chicken to cool.
  3. Add broccoli to water. Bring to boil. Cook broccoli until soft. While cooking, chop or shred cooling chicken.
  4. Reduce heat. Add chicken to soup.
  5. Add milk and diced Velveeta.
  6. Heat soup. Don’t boil or the soup may scorch.
  7. Once cheese has melted, use your discretion to determine whether or not you’d prefer the soup thicker. If so, stir the water and cornstarch in a small bowl. Once smooth, add to soup. Heat to nearly boiling while stirring until thick.
  8. Enjoy with crackers or carrot sticks.

Soup freezes well, and tastes great leftover!

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    1. DUDE you had me until the v-word…I am now determined to try to find an acceptable substitute for you…

      have you tried freezing this particular soup before?? i can never get any of my dairy based soups to reconstitute well…they’re always grainy. what’s your secret?

    2. Good, you do that research and let me know what you find. :)

      Yes, I have frozen this soup. It does have a slightly different consistency, but I’m not sure I would describe it as grainy. It doesn’t change enough to bother me; I still think it’s delicious!

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