Ingredients
6 cups fresh broccoli florets, cut into small pieces
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1 cup heavy cream
2 cups chicken broth
2 cups water
2 ½ cups shredded cheddar cheese
½ cup parmesan cheese
¼ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
Instructions
1. In a large 5-quart pot over medium heat, combine the butter, cream cheese, heavy cream, chicken broth, and water. Stir occasionally until the cream cheese is fully melted.
2. Add the chicken, spices, and parmesan cheese to the pot.
3. Stir in the broccoli florets, cover the pot, and reduce the heat to low. Let it simmer, stirring occasionally.
4. Once the chicken is cooked through (about 20 minutes), stir in the shredded cheddar cheese until it’s completely melted and incorporated.
5. Season with additional salt and pepper if needed. For a thinner consistency, add more water or chicken broth.
6. Serve hot, garnished with chopped parsley and extra cheddar cheese.
Notes
For a thicker soup, reduce the water by one cup or increase the cheddar cheese to 3 cups.
If using frozen broccoli, reduce the cooking time by 10 minutes in the crockpot or 5 minutes on the stovetop.
Boneless chicken thighs can be substituted for chicken breasts, but may require a slightly longer cooking time.
Leftovers can be stored in the refrigerator for up to 3 days. Freezing is not recommended as the soup may separate when thawed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop / Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1.2g
- Sodium: 475mg
- Fat: 25g
- Saturated Fat: 16.5g
- Carbohydrates: 5.9g
- Fiber: 1.2g
- Protein: 12.9g
- Cholesterol: 120mg