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Broccoli Cheddar Soup with Chicken and Pasta
Classic broccoli cheddar, but built out into something that actually feeds a family. Chicken and pasta go into the pot so the bowl eats like dinner instead of a starter.
The important part is the cheese. Grate it yourself and add it off the heat, a handful at a time, and you get a silky soup instead of a grainy one.
Servings: 4 servings
Calories: 1175kcal
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Ingredients
- 1 lb chicken breast seasoned with 1tsp each garlic powder, onion powder, salt & black pepper
- 2 tbsp olive oil
- 4 tbsp butter
- 1 small white/yellow onion chopped
- 4 garlic cloves minced
- 1 carrot peeled & shredded/diced
- 1 broccoli crown chopped
- 1 cup heavy cream
- 1 cup milk
- 2 cups chicken broth
- 1 tbsp chicken bouillon
- 3 cups mild cheddar cheese shredded
- 9 oz short pasta I used rotini
Instructions
- In a large pot, boil salted pasta water on medium-high.
- In a large pan with sides, add 2tbsp olive oil and 4tbsp butter on medium-high heat. Add seasoned chicken and cook for 5-7 minutes on each side or until internal temperature reaches 165 degrees. Remove from pan and set aside.
- Lower heat to medium and in the same large pan, add onion, garlic, carrots and broccoli. Cook for 3 minutes.
- Add heavy cream, milk, chicken broth, chicken bouillon and 1 cup cheddar cheese. Cook on medium-low for about 5-7 minutes, stirring occasionally. In the meantime, cook pasta until al dente and drain when done.
- Add cooked chicken (with juices) back to the pan. Add cooked pasta and 1 cup of cheddar cheese and mix. Garnish with parsley and enjoy!
Nutrition
Calories: 1175kcal | Carbohydrates: 72g | Protein: 57g | Fat: 75g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 250mg | Sodium: 2652mg | Potassium: 1359mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5680IU | Vitamin C: 139mg | Calcium: 836mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Grate the cheddar from a block. Pre-shredded cheese is coated and turns grainy.
- Add the cheese off the heat in handfuls, stirring until each one melts.
- Cut the broccoli small so it softens into the soup.
- Cook the pasta separately if you plan on leftovers, so it does not drink the broth.
- Never let it boil once the dairy is in.
Frequently Asked Questions
Why did my soup go grainy?
Too much heat after the cheese went in, or pre-shredded cheese. Melt gently off the burner.
Can I make it lighter?
Use whole milk instead of cream. The starch from the pasta still gives it body.
Does it freeze?
Dairy and cheese soups can separate when frozen. It is best refrigerated and eaten within a few days.
Fresh or frozen broccoli?
Both work. Frozen goes in straight from the bag and needs a couple minutes less.
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