Loaded broccoli and chicken soup is a comforting, creamy dish that combines tender chicken, vibrant broccoli, and savory seasonings in a rich, velvety broth. Chunks of juicy chicken are simmered to perfection with fresh broccoli florets, creating a satisfying texture contrast. The soup is then enriched with a blend of cheeses, such as cheddar or mozzarella, to create a creamy, indulgent base. Crispy bacon bits, green onions, and a sprinkle of shredded cheese on top add a delightful crunch and burst of flavor, making each spoonful both hearty and flavorful. This soup is perfect for warming up on a chilly day!
8 servings, 446 calories per serving, 32 grams protein per serving
Ingredients
- 6 cups bite-size broccoli florets
- 1 1/2 cups frozen chopped yellow onion
- 2 medium stalks celery, finely chopped
- 1 cup evaporated milk
- 1/2 cup reduced-fat sour cream
- 1/4 cup water
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups reduced-sodium chicken broth
- 2 cups shredded cheddar cheese
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 1 package reduced-fat cream cheese, cubed, and softened
- 2 cups frozen brown rice
- 1/2 cup thinly sliced scallion tops
- 3 tablespoons cooked bacon, crumbled
You'll Need
- kosher salt
- black pepper
- slow cooker
1. Combine Ingredients
Add 6 cups broccoli, 1 1/2 cups onion, 2 medium celery stalks, 1 cup evaporated milk, 1/2 cup sour cream, 1/4 cup water, 2 teaspoons mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon salt, 1/2 teaspoon pepper, 3 3/4 cups broth and 1 cup Cheddar to a 6-quart slow cooker; stir to combine.
2. Add Chicken
Nestle chicken into the mixture, submerging completely. Cover and cook until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 4 hours on High or 7 hours on Low. Transfer the chicken to a cutting board; shred, using 2 forks.
3. Finish Soup
Whisk 2 tablespoons cornstarch and the remaining 1/4 cup broth in a small bowl until smooth. Stir into the soup, along with cream cheese, 2 cups rice and the shredded chicken. Cover and cook on High until the rice is tender and the soup has thickened, 10 to 15 minutes. Stir to combine.
4. Enjoy
Divide the soup among 8 shallow bowls. Top with the remaining 1 cup Cheddar, 1/2 cup scallions and 3 tablespoons bacon.