Broccoli Cheese Soup with Chicken

    1 hour 10 min

    This bowl of soup, has comfort food written all over it. Chicken is simmered with broccoli, single cream, chicken stock and Cheddar cheese. Serve with fresh, crusty bread.

    436 people made this

    Serves: 10 

    • 115g butter
    • 125g plain flour
    • 2.6 litres water
    • 3 cubes chicken stock
    • 900g skinless, chicken breast fillets, cut into bite-size pieces
    • 2 heads broccoli, cut into florets
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 250ml single cream
    • 350g Cheddar cheese, grated

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. In a 5-litre or similar sized pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot and set aside.
    2. In same pot, combine water, stock cubes, chicken, broccoli, salt and pepper. Bring to the boil over high heat. Reduce heat to medium low and simmer for 45 minutes.
    3. Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream. Mix in cheese, 1/3 at a time and stir until melted.

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    Reviews in English (395)


    Good recipe with a couple of minor changes. First of all, please don't use bouillon and water. There are wonderful packaged chicken stocks and broths in the grocery store. Secondly, once you've made your roux, start slowly adding your stock. You won't get any lumps this way. Adding the other ingredients first makes no sense to me. Then add the rest of the ingredients. Definitely needed a lot more seasonings. Also added some fresh chopped parsley as a garnish. This was a great place to start Rebecca and a good way to use up some leftover chicken. Soup was hearty and very tasty. Thanks!  -  16 Jan 2006  (Review from Allrecipes US | Canada)


    I was in the mood for something chickeny, broccolliy, cheesy, and spicy as well - so I made a few changes. First, I sauteed a whole large yellow onion with three cloves of garlic - then added the roux ingredients and cooked it until bubbly and just starting to turn brown. I, then, added 8 cups of chicken broth (slowly at first), four cups of water and the rest of the called-for ingredients (except for the salt) - plus some baby carrots for sweetness, and some pre-cooked bacon for smokiness. Then, I added a half teaspoon of cayenne, a few pinches of nutmeg and about 15 shakes of mexican hot sauce. At the 45 minute mark, I removed about a litre of the soup (for use later) - then added the creme and cheddar, as well as about 1/2 cup parmesan. Wonderful!!!  -  11 Dec 2005  (Review from Allrecipes US | Canada)


    Thanks for the recipe! I just made it for a Teachers' Luncheon at school, and everyone raved about it and asked for the recipe. The addition of the chicken was such a nice change, and all agreed that it was a meal all by itself. I did make a few changes, just to make it easier on myself. I picked up an already roasted chicken from the grocery store and just cut up the breast into bite-sized pieces, and I used 2 bags of frozen broccoli florets, instead of the fresh. Obviously, I didn't need to simmer the soup nearly as long. I also added some sauteed onion and garlic, a bit of cayenne pepper, and about 8 oz. of velveeta cheese. It turned out beautifully! Thanks again for the recipe. It's going in the "keeper" pile for certain!  -  17 Dec 2006  (Review from Allrecipes US | Canada)