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.


★★★★★ 1 vote

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

How to Make Cheesy Chicken Broccoli Soup


  1. 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.

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About Cheesy Chicken Broccoli Soup

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

Show 7 Comments & Reviews

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