Come home to the best bowl of soup with zero effort. If you love our cheesy chicken and broccoli bake, you'll fall in love with our soup version. With all the same flavors—and less-effort required—this easy soup is perfect for cold, lazy days.
TIME & SERVINGS
YIELDS:6 SERVING(S)
PREP TIME:30 MINUTES
COOK TIME:6 1/2 HOURS
PREP TIME:30 MINUTES
COOK TIME:6 1/2 HOURS
INGREDIENT
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
4 c. flour
1 c. heavy cream
1 1/2 c. shredded Cheddar, plus more for garnish
1/2 c. grated ParmesanSour cream, for serving
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
4 c. flour
1 c. heavy cream
1 1/2 c. shredded Cheddar, plus more for garnish
1/2 c. grated ParmesanSour cream, for serving
INSTRUCTIONS(STEPS)
- Step 1
Combine chicken breasts, chicken broth, potatoes, broccoli and onion in the bowl of a Crock-Pot. Season with salt and pepper and stir. - Step 2
Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through. -
Step 3
Remove chicken from Crock-Pot and transfer to a large bowl. Using two forks, shred into bite-size pieces. -
Step 4
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. -
Step 5
Taste for seasoning and add more salt and pepper if necessary. -
Step 6
Ladle into soup bowls and serve