Ya’ll know how much I love soup, especially in these cold, winter months. There’s just nothing better than a bowl of hot, comforting soup when it’s cold and dreary outside. This Chicken Broccoli Cheese & Potato Soup is sure to warm you up and make you smile! Funny story about this soup, I used to buy Campbells Chicken Broccoli Cheese & Potato Soup out of a can back in the day when I lived by myself and was a crazy college kid. I missed my Momma’s cooking so bad but didn’t cook too much myself at the time so I would pop open a can of Chicken Broccoli Cheese & Potato Soup when I really got homesick. It was shorty after my soup can popping days that I discovered a love for slow cooking. While this soup isn’t made in the slow cooker, it could easily be adapted for it! This one will take you back to your Granny’s house with the wonderful aromas of Chicken Broccoli Cheese & Potato bubbling merrily on the stove.
I started out with one, large, frozen boneless skinless chicken breast. Doesn’t sound like much but it ended up being plenty of meat. If you like alot of meat just toss in two instead of one. I’m also using my Lodge Enameled Cast Iron Dutch Oven here. This is my new kitchen toy and I absolutely love it! You can always use a stock pot or large pot if you don’t have a Dutch Oven but I HIGHLY recommend getting one and Lodge is a great, affordable brand!
Once the chicken is in the pot, add in 5 cups of chicken broth or bone broth. I’m using homemade bone broth for this soup. It lends the soup such a wonderful flavor and has many health benefits – especially during these winter months when colds and sniffles are prevalent!
Once the broth has been added, place the lid on the pot and turn the stove up. You’re going to boil this chicken until it’s cooked through and tender. When boiling chicken on the stove, it’s best to go low and slow in order to get tender chicken. If you cook the chicken too fast it will become tough and rubbery and nobody want’s to eat that. It will take a little longer to cook the chicken low and slow but it will be worth the wait. Here I’m cooking my chicken on medium heat because it can take Dutch Ovens longer to heat up than regular stock pots but once they heat, they hold the heat in really well so I got my pot hot and then reduced the heat to medium for boiling.
Once the chicken is almost (but not quite) cooked, (about 15 minutes after starting it to cook) you’ll want to add in some more water. I added in about 2 more cups of water but this is something you will need to feel out for yourself. It all really just depends on how “soupy” you like your soup. I wanted this particular soup fairly soupy.
Continue cooking the chicken and add in your broccoli to boil as well. This will take another additional 15 minutes. I’m using fresh broccoli florets here that I washed and chopped myself but you can always use frozen.
Once the broccoli is added, peel and dice 3 medium sized russet potatoes.
Toss the potatoes in with the chicken and broccoli to boil. You want to boil the potatoes and broccoli until they’re tender when speared with a fork.
Place your lid back on your dutch oven or stock pot and let this cook away. Once it is all cooked (chicken cooked through and veggies tender), remove the chicken and dice up with a knife. It will shred slightly since it’s boiled but dicing it allows it to shred in smaller pieces rather than long strings.
Add the diced/shredded chicken back in the pot with the broccoli and potatoes. Heat should be reduced to medium low at this point since you’re finished with the boiling process now.
Time to add in the low fat Cream of Celery Soup! I’m using a 10.5oz can here.
Once the cream of celery soup is added, give it all a good stir to mix it in with everything else in your pot.
Now you’re going to add in 12oz of fat free evaporated milk.
Add in your cubed Velveeta Cheese. Yes, I do know this isn’t the healthiest cheese but it is SO GOOD and totally makes this soup. Just trust me on this, you won’t die from the little tiny amount of Velveeta Cheese.
This is where you want to stir until the cheese is melted and blended into the soup. You don’t want your cheese to burn on the bottom of the pot!
Now you want to add in all of your seasonings. I like to do this from instinct which means I don’t measure anything. If you’re not comfortable doing this, start out with 1 teaspoon of everything, taste it, and then add more of whatever you think the soup is lacking. That way you get a soup that is created for your own personal taste.
Once you have added in the seasonings, stir again and prepare to serve!
Time to grab a hunk of sourdough bread, spoon out some delicious Chicken Broccoli Cheese & Potato soup into a bowl and dig in!
I hope you all enjoy this soup as much as we did! If you love the idea of this Chicken Broccoli Cheese & Potato Soup but hate broccoli, replace the broccoli with diced celery. Let me know what you think if you do try this soup!
Happy Winter, Friends!
Chicken Broccoli Cheese & Potato Soup
A delicious, warm and savory soup that's comforting and filling.
- 1 large boneless skinless chicken breast
- 2 crowns broccoli florets
- 3 medium russet potatoes peeled and diced
- 5 cups chicken broth or bone broth
- 1/3 cup cubed velveeta cheese
- 1 10.5oz fat free cream of celery soup
- 12 oz fat free evaporated mikl
- ground black pepper to taste
- garlic salt to taste
- onion powder to taste
- Old Bay Seasoning to taste
- dry parsley flakes to taste
- dry basil flakes to taste
Place chicken in a 4 quart or larger Dutch Oven or stock pot and add in the broth. Boil on medium heat until chicken is almost cooked through. (About 15 minutes).
Wash and chop broccoli florets, wash, peel, and dice potatoes and add into the pot.
Boil together for 15 minutes or until chicken is cooked through and broccoli and potatoes are tender when pierced with a fork.
Reduce heat to low, Remove chicken, shred between two forks, and add back into the pot. Stir in the cream of celery soup and stir well until it is combined with the ingredients in the pot.
Stir in the milk and then stir in the seasonings, tasting as you go to get it just the way you like. Start with 1 teaspoon of each if you aren't sure how much to use.
Add the cheese and stir continually until melted and well combined.
Serve hot with any side items of your choosing.
Recipe comes to 4 Smart Points for a 1 cup serving. Yields 8 servings.