Hearty loaded broccoli chicken soup Recipe

There is nothing quite like a bowl of creamy soup to fix a cold, rainy afternoon. My homemade loaded broccoli chicken soup captures all the savory magic of a stuffed baked potato in spoonable form.

I love how the tender potatoes and sharp cheddar melt together to create a rich texture without needing hours on the stove. This recipe quickly became a family favorite because it feels indulgent while packing in plenty of fresh vegetables.

Why This Loaded Broccoli Chicken Soup is a Keeper

The combination of rotisserie chicken and baby potatoes makes this meal incredibly filling and satisfying. You get a perfect balance of protein and comfort in every single bite.

I appreciate that everything comes together in just one pot for the easiest cleanup imaginable. It saves me so much time on busy weeknights when I want something homemade but hate the dishes.

This dish is also wonderfully versatile since you can pile on your favorite toppings just like a baked potato bar. I always set out extra cheese and chives so everyone can customize their own bowl.

If you enjoyed this cozy meal, you have to try my Ultimate Manhattan Clam Chowder for another hearty option. I also highly recommend the my epic wild rice soup if you are looking for more creamy, comfort-food classics.

What You’ll Need for Loaded Broccoli Chicken Soup

Gather these simple pantry staples and fresh items to build the perfect pot of soup:

• Yellow baby new potatoes: These hold their shape well during boiling and add a creamy texture without becoming mushy.
• Rotisserie chicken: Shredded meat from a store-bought bird makes this recipe incredibly fast and convenient.
• Broccoli: Fresh heads cut into bite-sized pieces cook quickly and add great color to the soup.
• Reduced-fat cream cheese: Cubed and softened cheese melts down to create the rich, creamy body of the broth.
• Sharp cheddar cheese: Using sharp yellow cheddar provides the best flavor punch and melts beautifully.
• Chicken broth: Use an unsalted variety so you can adjust the seasoning to your specific taste.
• Scallions: Use both the white parts for cooking and the green tops for a fresh garnish.
• Unsalted butter: This works best to sauté the vegetables while controlling the sodium levels.
• Yellow onion: Finely chopped onion adds a sweet, aromatic base that deepens the savory flavor.
• Heavy cream: A splash of cream adds a luxurious finish that makes the broth silky smooth.
• Sour cream: Stirring this in at the end adds a delightful tanginess that balances the richness.
• Beef bacon: Crispy cooked beef bacon crumbles add a smoky, salty crunch to finish the dish without using pork.
• Flour: A little all-purpose flour helps thicken the broth into a velvety consistency.
• Garlic powder: This provides a warm, savory kick that permeates the entire soup base.
• Onion powder: Adding this boosts the savory profile and complements the fresh onions perfectly.
• Salt: Essential for bringing out the flavors of the potatoes and chicken.
• Black pepper: Freshly ground pepper adds a gentle heat that cuts through the creamy dairy.

My Method for Loaded Broccoli Chicken Soup

Here is how I bring all these delicious layers together:

1. I start by preparing the scallions, separating the white and light green parts from the dark green tops. Then I melt the butter in a large soup pot over medium heat and sauté the chopped onion along with the light scallion parts until they soften and smell aromatic.
2. Next, I toss in the quartered potatoes, flour, garlic powder, and onion powder, stirring constantly to coat the vegetables evenly. I increase the heat to high and pour in the chicken broth, bringing the mixture to a rolling boil before reducing the heat to let the potatoes simmer until tender.
3. Once the potatoes are soft, I reduce the heat to medium-low and stir in the fresh broccoli florets. I cover the pot and let it cook for just a few minutes until the broccoli turns bright green and becomes tender-crisp.
4. Finally, I stir in the shredded chicken, softened cream cheese, heavy cream, salt, and pepper. I keep stirring gently until the cheese melts completely and the soup is hot and creamy, then serve it topped with cheddar, sour cream, beef bacon, and the reserved scallions.

Pro Tips for Perfect Loaded Broccoli Chicken Soup

I recommend softening the cream cheese before adding it to the hot broth to prevent any lumps from forming. If you forget to take it out early, you can microwave it for ten seconds to make it easier to blend.

Be careful not to overcook the broccoli or it will lose that vibrant green color and turn mushy. I add it near the very end of the cooking process so it keeps a little bit of its fresh snap.

You can easily make this loaded broccoli chicken soup even heartier by leaving the potato skins on for extra texture. I find the skins add a nice rustic feel and contain plenty of great nutrients too.

How I Like to Serve This Loaded Broccoli Chicken Soup

This rich soup stands on its own as a complete meal, but I sometimes pair it with a crisp green salad to cut through the creaminess. A slice of crusty bread or a warm dinner roll is also perfect for soaking up every last drop of the broth.

I always put the toppings in small bowls so my family can build their own versions at the table. It makes dinner feel fun and ensures everyone gets exactly the amount of cheese and beef bacon they want.

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Loaded Broccoli Chicken Soup

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 6 servings
• Diet: Gluten Free

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Description

A creamy and hearty loaded broccoli chicken soup packed with tender potatoes, cheddar cheese, and crispy beef bacon. It’s a one-pot meal that tastes just like a baked potato.

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Ingredients

• 1.5 lbs yellow baby new potatoes, quartered
• 2 cups shredded rotisserie chicken
• 2 large heads broccoli, cut into bite-size pieces
• 8 oz reduced-fat cream cheese, softened
• 1/2 cup sharp cheddar cheese, shredded
• 6 cups unsalted chicken broth
• 2 medium scallions, sliced (separate parts)
• 1 tbsp unsalted butter
• 1/2 cup yellow onion, finely chopped
• 1/2 cup heavy cream
• 1/2 cup reduced-fat sour cream
• 1/4 cup cooked beef bacon, crumbled
• 2 tbsp all-purpose flour
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp ground pepper

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Instructions

1. Slice the scallions, keeping the white/light green parts separate from the dark green tops. Melt the butter in a large pot over medium heat and cook the onion and light scallion parts until soft, about 2 minutes.
2. Add the potatoes, flour, garlic powder, and onion powder to the pot, stirring to coat the vegetables. Pour in the broth, bring to a boil over high heat, then cover and reduce heat to medium, cooking until potatoes are tender (about 12 minutes).
3. Lower the heat to medium-low and add the broccoli florets. Cover and cook for another 4 minutes until the broccoli is bright green and tender.
4. Stir in the shredded chicken, cream cheese, heavy cream, salt, and pepper. Cook while stirring until the cream cheese fully melts and the soup is hot throughout.
5. Serve immediately topped with cheddar cheese, sour cream, beef bacon crumbles, and the reserved dark green scallions.

Notes

This recipe traditionally uses pork bacon, but I’ve substituted beef bacon for equally delicious results.

• Prep Time: 25 min
• Cooling Time: 5 min
• Cook Time: 30 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 2 cups
• Calories: 490
• Sugar: 6g
• Sodium: 640mg
• Fat: 26g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 115mg

Keywords: loaded broccoli chicken soup, creamy chicken soup, potato broccoli soup, one pot soup, cozy dinner recipe