Cheddar Chicken & Broccoli Soup
Prep time
Cook time
Total time
Simple and delicious with flavors everyone will love. Even people who say they don’t like broccoli love this slightly smoky cheesy bowl of warm
  • 3 slices bacon, diced
  • 1 head fresh broccoli - stems peeled and chopped; florets separated and cut into bite-size pieces
  • 1 large onion, diced
  • 2 garlic cloves, finely minced
  • ½ teaspoon dried tarragon
  • 6 cups canned chicken broth
  • 1 cup whole milk
  • 2 tablespoons butter, room temperature
  • 1 tablespoon flour
  • 3 cups diced store-bought rotisserie chicken
  • 1 cup grated low fat cheddar cheese (about 4 ounces)
  1. Cook the bacon in a heavy saucepan over medium-high heat until crisp; removes pieces to a paper towel and set aside. Sauté broccoli stems and onion in bacon drippings until onion is translucent, 6 to 8 minutes. Add garlic and tarragon; sauté 1 minute. Stir in broth and bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in milk.
  2. Blend the butter with the flour in small bowl to make paste. Whisk the paste into the soup and add the broccoli florets and chicken. Bring to a boil, reduce heat and simmer 10 to 12 minutes, until soup thickens and florets are tender, stirring frequently. Just before serving stir in the cheddar and reserved bacon crisps; ladle into bowls.
Nutrition Information
Serving size: Serves 6