Cheesy Chicken Broccoli Soup
A delightful blend of creamy goodness, tender chicken, and vibrant broccoli, this soup is perfect for any dinner table.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil A heart-healthy fat that adds depth and flavor.
- 1 pound boneless skinless chicken breast Tender protein that can be substituted with turkey if desired.
- 1 teaspoon ground black pepper Adjust to your taste for that perfect kick.
- 1 teaspoon smoked paprika Adds depth and subtle smokiness.
- 4 cups chicken stock Use low-sodium for a healthier option.
- 1 cup jasmine rice Aromatic rice, can substitute with long-grain rice.
- 2 cups frozen broccoli florets Fresh works as well, providing green crunch.
- 2 tablespoons unsalted butter Contributes to the creamy texture; can use non-dairy substitutes.
- 1/4 cup flour Essential for thickening the soup.
- 1 cup shredded cheddar cheese Opt for sharp cheddar for extra flavor.
Instructions
Cooking Steps
- In a large pot, heat the extra virgin olive oil over medium heat.
- Add diced boneless skinless chicken breasts. Sprinkle with black pepper and smoked paprika, cook until chicken is golden, about 5-7 minutes.
- Pour in chicken stock, bring to a gentle simmer.
- Add jasmine rice, simmer according to package instructions (15-20 minutes) until tender.
- Steam frozen broccoli florets in a separate pot for about 5-7 minutes until vibrant and tender.
- In another saucepan, melt unsalted butter over medium heat, whisk in flour and stir for about 2 minutes until bubbly and light brown.
- Gradually add 1 cup soup broth into the roux, whisking to prevent lumps. Pour this back into the large pot.
- Stir in steamed broccoli florets and shredded cheddar cheese until cheese is fully melted.
- Taste and adjust seasoning as necessary. Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
For added flavor, consider using a blend of cheeses. You can add garlic or onion powder to enhance flavors. Leftovers can be stored in an airtight container for up to three days or frozen for three months. Variations include adding different veggies like carrots or corn.