Fothergill Meals

Chicken and Broccoli Cheese Soup



30 minutes

active time

1 hour

total time


1 onion (diced)

2 cloves garlic (minced)

½ cup butter

1 cup flour

8 cups chicken broth

2 pounds boneless, skinless chicken breasts (cooked and cut into bite-sized pieces)

2 heads fresh broccoli ((or 2 bags of frozen broccoli))

1½ teaspoons salt

½ teaspoon garlic powder

1 1/2 teaspoon ground black pepper

½ teaspoon cayenne pepper

a couple shakes of hot sauce (optional)

1 cup milk

4 cups sharp cheddar cheese

½ cup shredded Parmesan cheese


  1. In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).

  2. Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown.

  3. Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.

  4. Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).

  5. Stir in cheese and milk until cheese is fully melted.

  6. Serve.


  • Tyler prefers this as a side dish, not an entree

  • Serve with grilled ham and cheese sandwiches or garlic bread

  • This makes a TON


Serving Size



630 kcal

Total Fat

37 g

Saturated Fat

22 g

Unsaturated Fat


Trans Fat

1 g


170 mg


2044 mg

Total Carbohydrate

27 g

Dietary Fiber

5 g

Total Sugars

5 g


49 g



30 minutes

active time

1 hour

total time
Start Cooking