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Broccoli Cheddar Soup with Chicken — Creamy High-Protein Weeknight Bowl Pinterest recipe pin

Broccoli Cheddar Soup with Shredded Chicken and Greek Yogurt

A creamy broccoli cheddar soup made higher in protein with shredded chicken and plain Greek yogurt; thick, savory, and perfect for a filling lunch or light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced (about 1 cup)
  • 1 medium carrot peeled and diced (about 1/2 cup)
  • 2 garlic cloves minced
  • 1 teaspoon dry mustard powder
  • 5 cups broccoli florets fresh or frozen (about 12 ounces)
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese freshly grated
  • 1 to 1 1/2 cups cooked shredded chicken rotisserie or poached, warmed
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice optional
Optional garnishes
  • Chopped chives or parsley optional
  • Croutons or toasted sourdough slices optional

Equipment

  • 1 5- to 6-quart Dutch oven or heavy-bottomed pot
  • 1 Immersion blender (or countertop blender as an alternative)
  • 1 Box grater
  • 1 Measuring cups and spoons

Method
 

Prepare the aromatics
  1. Heat the Dutch oven over medium, add oil and butter until melted, then cook diced onion and carrot 6 to 8 minutes until soft and translucent.
  2. Add minced garlic and dry mustard, stirring 30 seconds until fragrant.
Cook broccoli and simmer
  1. Add broccoli florets and chicken broth, bring to a simmer, cover, and cook 10 to 12 minutes for fresh broccoli or 12 to 15 minutes for frozen until tender.
Purée and add dairy
  1. Use an immersion blender to purée about half the soup until mostly smooth but still chunky; return to low heat and stir in whole milk, warming gently without boiling.
Melt cheese and add chicken
  1. Turn heat to the lowest setting and add shredded cheddar in handfuls, whisking until melted; stir in warmed shredded chicken and remove pot from heat.
Temper yogurt and finish
  1. Whisk Greek yogurt with 1/2 cup hot soup in a small bowl to temper, then stir back into the soup off the heat; warm gently for a minute or two, adjust salt and pepper, and add lemon juice if using.
  2. Serve topped with chopped chives or parsley and toasted sourdough or croutons if desired.

Notes

Grate your own cheddar for better melting; temper Greek yogurt with hot soup to prevent curdling; use rotisserie chicken for a shortcut and bring it to room temperature before adding so the soup doesn't cool down. Leftovers keep 3–4 days refrigerated; freeze only if necessary and expect slight texture change.