Broccoli Cheddar Chicken Soup

It may be 100 degrees in Texas right now, but all I can think about is cozy soup season. The ‘BER’ months are my favorite time of the year, and I can't wait to start making all the cozy recipes again. This broccoli cheddar chicken soup needs to be on your menu this fall (or any time of the year tbh). Bonus points if you serve them in a bread bowl.

For the chicken

• 1 lb chicken breast

• Salt

• Pepper

• Garlic Powder

• Paprika

• Olive Oil

For the soup:

• 4 tbsp butter

• 1 yellow onion, diced

• 4 garlic cloves, minced

• 1/3 cup flour

• 4 cups chicken broth

• 1 cup whole milk

• 1 cup heavy cream

• 1 tsp salt

• 1/4 tsp pepper

• 1/4 tsp paprika

• 1/4 tsp nutmeg

• 3 cups broccoli florets, chopped into smaller pieces if desired

• 1 cup carrots, shredded

• 8 oz sharp cheddar cheese, shredded

For serving:

• Shredded cheese

• Chopped Parsley

1. Season the chicken breasts on both sides with salt, pepper, paprika, and garlic powder (I like to measure with my heart).

2. Heat 1 tbsp olive oil over medium-high heat in a large Dutch oven. Once hot add the chicken breasts and sear on both sides, about 4 minutes each. Remove from the pot and set aside.

3. Add the butter to the pot. Once melted, add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant. Add the flour and stir until a thick paste forms.

4. Pour in the chicken broth and return the chicken to the pot. Bring to a gentle simmer. Cook until the chicken reaches 165°F internally, about 15–20 minutes depending on thickness. Remove the chicken, shred it, and set aside.

5. Reduce the heat to medium-low and add the milk, heavy cream, salt, pepper, paprika, and nutmeg. Stir in the broccoli and carrots and simmer for 15 minutes.

6. Slowly stir in the shredded cheddar, a handful at a time, until completely melted. Return the shredded chicken to the soup and simmer for another 5 minutes.

7. Serve with shredded cheese and parsley on top.

Hope you enjoy ❤️