Cheesy Chicken Broccoli Soup

Kathleen Morris


Simple, a little spicy and quick to make. If it's a bit too rich for your taste, you can use milk instead of half & half. Serve with cornbread for a hearty fall or winter meal.

pinch tips: How to Skin Carrots, Potatoes and Apples




6 - 8


15 Min


20 Min


32 oz
carton chicken broth
1/2 c
chopped onion
16 oz
bag frozen chopped broccoli
2 c
half and half
1 1/3 c
dry mashed potatoes (i use betty crocker potato buds)
2 c
chopped cooked chicken
1 c
shredded swiss cheese
15 oz
jar cheese & salsa dip (i use old el paso)
1/2 tsp
garlic pepper

Directions Step-By-Step

In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling.
Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Stir in half and half, and dry potatoes until well blended; stir in remaining ingredients.
Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is completely melted.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy