Broccoli Cheddar Soup with Chicken
June 7, 2025 • Soup, Vegetables
It’s been a minute since I posted a new recipe, largely because I’ve taken up a new hobby. If I’m being completely honest it’s because I’m obsessed – with watercolor painting. I’ve never done any sort of art in my entire life, but when I read an article about not making resolutions this year, and instead picking a “nudge word” to guide you on your intentions, I knew I was going to do this. My word is “learning”, meaning to keep an open mind and be a lifelong learner. For 2025, that meant learning to paint with watercolor.
That’s left little time for cooking and blogging, but when I made this soup today, I knew I had to post it. First of all, it uses the broccoli stems. My (professionally trained chef) daughter said she just keeps the stems in a container in the freezer until she has enough, then she makes soup. I also had a little leftover roast chicken, so that is a perfect addition, but you can also leave that out if you’d like a vegetarian soup. Want it vegan? Also omit the cheese and chicken, and substitute a vegan cream if you’d like, or add some more broth if needed to thin the soup. Enjoy!
- 3 cups broccoli stems
- ½-1 cup aromatics (I used a little leftover red onion and a large shallot)
- 3 cups chicken stock (use vegetable for vegetarian)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream, optional
- 1 cup grated cheddar cheese, optional
- 1 cup chopped cooked chicken
- Combine the broccoli stems, onion/shallots, stock, salt and pepper in a medium saucepan, cover, and bring to a boil. Simmer until very tender, about 20 minutes.
- Remove from the heat and carefully puree with a stick blender or a traditional blender. Stir in the cream, cheese and chicken, and reheat slightly if needed before serving.
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