Broccoli Cheddar Soup

A hearty recipe for Broccoli Cheddar Soup. Chicken and pasta with vegetables and cheese. This broccoli soup is so filling and delicious.
Course Soup
Cuisine American
Keyword broccoli cheddar soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 238
Author Valentina's Corner


  • 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


  • Finely chop onion. In a skillet, saute onion and 4 Tbsp butter on medium/high heat.
  • Julienne carrot and add to the skillet.
  • Finely chop celery and add to skillet. 
  • Cut chicken breast into small bite-sized pieces, add to skillet. Cook on medium heat for about 6 to 8 minutes, stirring frequently.
  • Combine chicken broth and water in a pot over medium/high heat. 
  • Add the ingredients from the skillet into the pot.
  • 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. 
  • Drain the water. Add the broccoli and pasta to the pot with remaining ingredients.
  • Cube your Velveeta cheese. Add to the pot. Season with Salt and pepper, to taste.
  • Let the soup simmer 5 minutes, mix frequently. 
  • Bon Appetit.


This soup freezes well. Just freeze in a container and thaw completely before reheating.


Calories: 238kcal | Carbohydrates: 22g | Protein: 20g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1382mg | Potassium: 582mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2065IU | Vitamin C: 40.2mg | Calcium: 363mg | Iron: 0.9mg