Broccoli cheese soup is my brother’s favorite. We have watched him eat Panera’s version of it SO MANY times, we decided to try and make it ourselves. This soup is SO easy, we are embarrassed we did not try to make it sooner. We actually added chicken to it which really makes it more of a meal. And the pretzel boules…? Well pretzel bread is just kind of my thing. We didn’t make the boules, we have been able to find pretzel bread at most grocery stores. This soup does not take long to make at all, even though it will seem like you spent hours in the kitchen. It is an incredibly satisfying meal that everyone loves!
Printcheesy chicken broccoli soup in pretzel boules
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings
- Category: Soups
- Cuisine: American
Ingredients
- 4 tablespoons olive oil
- 1 lb chicken breasts
- 1 onion, chopped
- 1 cup carrots, chopped
- 8 cups chicken broth
- 6 cups broccoli heads
- 3 cups cheddar cheese, grated
- 1 cup milk
- ½ teaspoon ground thyme
- ½ fine sea salt
- ½ teaspoon pepper
Instructions
- Heat olive oil in stock pot.
- Sear chicken breasts in pan and remove to plate.
- Add onion to pan and cook until translucent.
- Add carrots and thyme and cook an additional five minutes.
- Add chicken breasts, broccoli and broth. Bring to boil, reduce heat, cover and cook about 20-30 minutes or until chicken is cooked through.
- Remove chicken and shred. Set aside.
- Place approximately half of soup in blender or food processor and puree until mostly smooth. Add back to pan.
- With heat on lowest setting, add milk, salt, and cheese.
- Mix until cheese is melted.
- Add chicken.
- Serve in pretzel or sourdough bread bowls.
Notes
Leave out the shredded chicken and substitute vegetable broth for a vegetarian version.
with love,
Salt & Share