Chicken Broccoli Bacon Cheese Soup

Chicken Broccoli Bacon Cheese Soup

Chicken Broccoli Bacon Cheese Soup is one of my middle daughters favorite soups. Actually both the middle girls love this soup. Each time the temperature drops they begs me to make this soup. I had to add chicken to make my protein loving husband happy to eat it! No the bacon wasn’t enough for him, he needed chunks of meat.

My Chicken Broccoli Bacon Cheese Soup recipe calls for fresh broccoli but you could easily use 2 pounds of frozen broccoli instead. I tend to use what I have on hand and that it what I had.

Chicken Broccoli Bacon Cheese Soup Recipe

Ingredients:

2 tablespoons bacon grease (or any butter, oil, or fat)
2 medium onions, diced
3 chicken breasts, diced
2 bunches fresh broccoli, chopped
4 cups chicken stock
2 cups half and half
2 cups heavy whipping cream
16 ounces cheddar cheese, shredded
16 ounces colby jack cheese, shredded
1 teaspoon salt
1 teaspoon pepper
16 ounces crispy bacon, chopped

Directions:

In a large pot add the bacon grease and onion. Cook until translucent now add the chicken. Cook the until the chicken is no longer pink just browning to outside. (the inside will cook later)
Once the chicken is no longer pink add the peeled and diced broccoli stalks to cook for 5 minutes with the lid on. 

Add the tops of the broccoli and cook again with the lid on for about 5 minutes or until the broccoli turns bright green.


Add the chicken stock. Cover and simmer for 15 minutes.
Add the half & half, whipping cream, and cheeses stirring gently until the cheese is melted.

Salt and pepper to taste. Serve hot with bacon garnish, Enjoy!


Chicken Broccoli Bacon Cheese Soup
Author: 
 
Ingredients
  • 2 tablespoons bacon grease (or any butter, oil, or fat)
  • 2 medium onions, diced
  • 3 chicken breasts, diced
  • 2 bunches fresh broccoli, chopped
  • 4 cups chicken stock
  • 2 cups half and half
  • 2 cups heavy whipping cream
  • 16 ounces cheddar cheese, shredded
  • 16 ounces colby jack cheese, shredded
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 16 ounces crispy bacon, chopped
Instructions
  1. In a large pot add the bacon grease and onion. Cook until translucent now add the chicken. Cook the until the chicken is no longer pink just browning to outside. (the inside will cook later)
  2. Once the chicken is no longer pink add the peeled and diced broccoli stalks to cook for 5 minutes with the lid on.
  3. Add the tops of the broccoli and cook again with the lid on for about 5 minutes or until the broccoli turns bright green.
  4. Add the chicken stock. Cover and simmer for 15 minutes.
  5. Add the half & half, whipping cream, and cheeses stirring gently until the cheese is melted. Salt and pepper to taste. Serve hot with bacon garnish, Enjoy!

 

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