Chicken & Broccoli Cheddar Soup Recipe
A hearty, comforting soup made easy with Keystone Chicken and packed with flavor.
Ingredients
- 2 medium Scallions, divided (light and dark green parts separated)
- 1 Tbsp. Unsalted butter
- ½ cup finely chopped Yellow onion
- 1½ lbs. Yellow potatoes, scrubbed and quartered (about 4 cups)
- 2 Tbsp. All-purpose flour
- 1½ tsp. Garlic powder
- 1½ tsp. Onion powder
- 6 cups Unsalted chicken broth
- 2 large heads Broccoli, cut into bite-sized pieces (about 5 cups)
- 1 can (28 oz) Keystone Chicken, drained
- 8 oz. reduced-fat Cream cheese, cubed and softened
- ½ cup Heavy cream
- ½ tsp. Salt
- ½ tsp. ground Black pepper
- ½ cup shredded 2% reduced-fat Sharp cheddar cheese
- ½ cup reduced-fat Sour cream
- ¼ cup crumbled cooked Bacon (from about 4 slices)
Steps
- Prep the scallions: Thinly slice the light green and white parts of the scallions; set aside. Thinly slice the dark green tops and reserve separately for garnish.
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add the yellow onion and sliced scallion whites; cook, stirring often, until softened (about 2 minutes).
- Build the base: Add potatoes, flour, garlic powder, and onion powder. Stir to coat the potatoes evenly.
- Simmer the potatoes: Increase heat to high and stir in the chicken broth. Cover and bring to a boil. Reduce heat to medium and cook, covered, for 10–15 minutes, or until the potatoes are tender.
- Add broccoli: Reduce heat to medium-low. Stir in the broccoli, cover, and cook until tender and bright green (3–5 minutes).
- Finish with creaminess: Add Keystone Chicken, cubed cream cheese, heavy cream, salt, and pepper. Cook, stirring, until the cream cheese is fully melted and the soup is heated through (about 4–5 minutes).
- Serve: Ladle soup into bowls. Top each serving with shredded cheddar, sour cream, crumbled bacon, and the reserved scallion greens.