BROCCOLI CHEESE SOUP CROCK POT RECIPE RECIPES

Name: Crock-Pot Cheesy Chicken Broccoli Soup
Prep time: 30 min
Total time: 7 h
Yield: 6
Ingredients: 1 lb. boneless skinless chicken breasts; 5 c. chicken broth; 3/4 lb. peeled baby potatoes, cut into1/4" cubes; 1 large head of broccoli, cut into small florets; 1 onion, chopped; kosher salt; Freshly ground black pepper; 1/4 c. flour; 1 c. heavy cream; 1 1/2 c. shredded Cheddar, plus more for garnish; 1/2 c. grated Parmesan; Sour cream, for serving

BEST CROCK-POT CHEESY CHICKEN BROCCOLI SOUP RECIPE - HOW ...

Best Crock-Pot Cheesy Chicken Broccoli Soup Recipe - How ... image

An easy and comforting soup without any work from Delish.com.

Provided by Lauren Miyashiro

Categories dinner

Total Time 7 hours

Prep Time 30 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 12

Ingredients

1 lb. boneless skinless chicken breasts
5 c. chicken broth
3/4 lb. peeled baby potatoes, cut into1/4" cubes
1 large head of broccoli, cut into small florets
1 onion, chopped
kosher salt
Freshly ground black pepper
1/4 c. flour
1 c. heavy cream
1 1/2 c. shredded Cheddar, plus more for garnish
1/2 c. grated Parmesan
Sour cream, for serving

Steps:

Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir. Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through. Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces. In a medium bowl, whisk together flour and cream. Pour mixture into Crock-Pot and stir to combine. Return chicken to Crock-Pot and add cheddar and Parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened. Taste for seasoning and add more salt and pepper if necessary. Ladle into soup bowls and serve immediately. Garnish with sour cream and more cheese.

BROCCOLI CHEESE AND POTATO SOUP RECIPE

Broccoli Cheese and Potato Soup Recipe image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories Lunch Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g

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