Recipe: Chicken and Bacon Broccoli Potato Cheddar Soup

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Warm, Comforting, and Oh-So-Cheesy: Chicken and Bacon Broccoli Potato Cheddar Soup

As the weather cools down, there’s nothing quite like a hearty bowl of soup to warm you up. This Chicken and Bacon Broccoli Potato Cheddar Soup is the ultimate comfort food—creamy, cheesy, and packed with wholesome ingredients. Tender chicken, crispy bacon, fresh broccoli, shredded carrots, and chunks of potato are all simmered together in a rich cheddar broth, creating a cozy meal perfect for chilly days. Whether you’re looking for a satisfying lunch or a cozy dinner, this soup is sure to please your taste buds and nourish your soul.

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Chicken and Bacon Broccoli Cheddar Potato Soup

Chicken and Bacon Broccoli Potato Cheddar Soup

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Course: Soup
Cuisine: American
Keyword: bacon, broccoli cheddar, potato
Servings: 8 servings

Ingredients

Chicken Breasts

  • 2 large chicken breasts
  • olive oil
  • black pepper
  • Lawry's seasoning salt
  • garlic powder
  • thyme flakes
  • paprika

Bacon

  • 10 slices thick cut applewood bacon

Soup

  • 2 medium broccoli crowns (about 3 cups) if necessary save left over broccoli for another meal.
  • 2 cups diced yellow potatoes
  • 1 cup shredded carrots (or 2 large sticks)
  • 1 stick unsalted butter
  • ½ cup diced onions
  • 2 tbsp minced garlic
  • ½ cup all-purpose flour
  • 1 tbsp Better Than Bouillon Chicken Base
  • 2 cups water
  • 3 cups 2% milk
  • 2 cups cheddar cheese (medium or sharp)
  • cup shredded Parmesan cheese
  • 1 cup heavy cream
  • 2 tsp cajun seasoning (no salt)
  • 2 tsp salt
  • 1 tsp black pepper

Instructions

Bacon

  • Preheat oven to 400°F.  On a cookie sheet, add slices of bacon and bake for 25 mins or until brown. (Be sure to flip both sides)

Chicken Breasts

  • Rinse chicken breasts and pat dry.  Season with salt, pepper, garlic powder, paprika and thyme. 
  • On medium-low heat, add olive oil to a non stick skillet.  Add chicken breasts and cook on each side for 8 minutes.
  • Set aside for 10 minutes to allow the moisture to stay within the chicken.  Dice chicken into chunks. 

Soup Mixture

  • Using a food processor OR cut by hand - diced yellow potatoes, shred carrots, and chop broccoli crowns. Set each veggie aside in separate bowls.
  • On medium-heat, using a large Dutch oven pot, add butter and onions and sauté for about 5 minutes. 
  • Next add minced garlic and sauté for an additional 3 minutes. 
  • Whisk in ½ cup of flour until the mixture is smooth. 
  • Whisk in chicken bouillon. Add water. Whisk in milk.
  • Add in diced potatoes and cover pot.  Cook for 20 minutes. Once soup starts to boil, stir every 5 minutes from the bottom of the pot to keep the mixture from burning.
  • Add in broccoli and carrots and simmer for about 15 minutes or until tender.
  • Remove the pot from heat and stir in heavy cream. 
  • Stir in 1 ½ cups of grated cheddar cheese and ⅓ Parmesan cheese. 
  • Stir in chicken breasts and ½ of chopped bacon into the soup mixture.
  • Stir in Cajun seasoning, salt and black pepper.
  • Once ready, add soup to a bowl and top with more cheese and bacon.
  • Serve with crackers, cornbread or Red Lobster Cheddar Bay Biscuits.
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