Wonderful recipe for a hearty bowl of Broccoli Cheddar Soup. This soup is not our traditional Broccoli Soup. It has chicken and pasta and loaded with cheese. A perfect bowl of soup for a cold winter day.
PIN recipeย HERE!ย Follow Valentinaโs Corner on Pinterest for more inspiration!
How to make Broccoli Cheddar Soup-
- Saute the onions, carrots, celery and chicken. Add to a pot with water and chicken broth and bring to a soft boil.
- Cook broccoli and pasta.
- Add the broccoli, pasta and cheese to the pot.
- Cook until cheese melts. Season soup.
- ENJOY!
Can I substitute the Cheese?
Yes, you can substitute Velveeta Cheese for a Sharp or Mild Cheddar or a combination of both. If substituting cheese, add 8-12 oz of cheese.
Velveeta cheese can be very “cheesy” so the amount you add is totally up to you. Start with 16 oz of cheese, continue adding cheese to taste. We add about 20 oz.)
Can I leave out the pasta?
Yes, the pasta is optional and will not affect the outcome of the soup. Either omit the pasta completely or add less pasta.
I hope you enjoyed the recipe for this Cheddar Broccoli Soup. Don’t forget to tag us on social media if you make this recipe, #ValentinasCorner. ๐
TOOLS used to prepare this recipe: Aย Dutch oven,ย julienne slicer, and aย ladle.
Try these other SOUP Recipes:
- Creamy Tomato Basil Soup–ย With surprising ingredients.
- Simple Russian Soup– So simple and delicious.
- Beef Cabbage Soup– If you are a lover of cabbage, you’ll love this soup.
A hearty recipe for Broccoli Cheddar Soup. Chicken and pasta with vegetables and cheese. This broccoli soup is so filling and delicious.
- 1 chicken breast
- 32 oz chicken broth
- 4 cups water
- 1 carrot, julienned
- 1 small onion, chopped
- 1/4 cup celery, sliced
- 4 oz angel hair pasta
- 3 cups raw broccoli florets (small)
- 16-20 oz Velveeta cheese, cubed
- salt & pepper to taste
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Finely chop onion. In a skillet, saute onion and 4 Tbsp butter on medium/high heat.
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Julienne carrot and add to the skillet.
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Finely chop celery and add to skillet.
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Cut chicken breast into small bite-sized pieces, add to skillet. Cook on medium heat for about 6 to 8 minutes, stirring frequently.
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Combine chicken broth and water in a pot over medium/high heat.
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Add the ingredients from the skillet into the pot.
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In a separate pot bring 6 cups water to a boil. Break the pasta into small pieces and add to boiling water. Cut the raw broccoli into small florets, add to pasta. Cook until pasta is fully cooked.
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Drain the water. Add the broccoli and pasta to the pot with remaining ingredients.
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Cube your Velveeta cheese. Add to the pot. Season with Salt and pepper, to taste.
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Let the soup simmer 5 minutes, mix frequently.
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Bon Appetit.
This soup freezes well. Just freeze in a container and thaw completely before reheating.
Hi Valentina! We recently visited a ukranian restaurant in Michigan where we were served a delicious sorrell soup. We went home determined to find a recipe to make our own and that how we found your site. We adore soup and are thrilled with all of your wonderful recipes. Things like your simple Russian soup similar to my chicken noodle but a huge cut above. Yesterday I made your meatball soup and today will try this broccoli soup or creamy chicken and potato. We found the begets online and though I haven’t yet preseasoned meat I intend to. I was also so happy to learn of your faith! We too are believers about to retire with two children probably around your age who are married and have blessed us with two 5 month old granddaughters born y says apart. They two are committed Christians and will benefit from my soup making frenzied as its such a great food to share or to bless those who are sick …. I just had to write and thank you though I notice these other comments are really old so I’m not sure you’ll ever read this. Do you have more recipes? A cookbook maybe? Anyway thanks again you have been a blessing to us! Now if we could just figure out where to buy sorrel!?
Mrs. Monroe,
I wish you could see the smile that lit my face when reading your comment. I was so blessed by it, THANK YOU so much.
Yes, soups are big in our household. Especially during the cold winters. ๐ We have all kinds of different recipes on our blog. My husband was born in Uzbekistan, I was born in Ukraine, together we live in America. So our recipes take three cultures and their cuisine and combine them. We also have popular dishes from all the countries with our unique twist on them:). At the top of our home page, if you click on the RECIPE tab, you will see the different categories that are food related. The THIS and THAT tab has family/faith there. ๐
What city in Michigan do you live? We have really close friends there? They’d love to share their homegrown sorrel with you:). Sorrel is almost a must have in any garden in our Ukrainian community.
I feel very humbled to have not only young people visit our blog. My husband and I are both “old school”. I love being in the company of the wiser who have much to share, I am so honored to have you visit our blog. =) I feel rather special.
Wishing you and your family a wonderful Christmas as you celebrate Christ’s birth.
Valentina, have you tried using a smaller amount of cheese? I used 24 oz Velveeta cheese and it tasted a lit bit cheesy or i would say bitter
Jessica, Oh yes!!. You can totally use a smaller amount, sorry forgot to add that to the notes. You can start with 16 oz and just add the right amount for you:).. :)…. Or you can substitute it for mild cheddar cheese.
Soup was delicious! Kids and hubby loved it also! Thanks for the recipe
Thank you Irinochka,
Glad to hear the positive feedback. ๐
just made thi soup it was so easy and taste good thank you
Viktoria,
Oh thank you very much. Glad you enjoyed it=)
Very Delicious Soup. Thank You Very Much For The Recipe ๐
Galina,
Well thank you for the compliment.. Glad you liked it.=)
Love this soup! So glad I found your website! Thank you so much for this delicious recipe
Aww, thanks much. The feeling is mutual, glad you found the blog as well;).. Snoop around and enjoy..