This Loaded Broccoli & Chicken Soup is a cozy, one-pot meal that brings together all the flavors of a classic baked potato with a fresh, hearty twist. Tender potatoes and broccoli simmer into a creamy base, while rotisserie chicken adds plenty of protein. Sharp Cheddar and sour cream give it that signature “loaded” flavor, and a finishing touch of crispy bacon and scallions completes the dish. Balanced yet comforting, it’s a weeknight-friendly recipe that tastes like a hug in a bowl.
Loaded Broccoli & Chicken Soup
This Loaded Broccoli & Chicken Soup is a cozy, one-pot meal that brings together all the flavors of a classic baked potato with a fresh, hearty twist. Tender potatoes and broccoli simmer into a creamy base, while rotisserie chicken adds plenty of protein. Sharp Cheddar and sour cream give it that signature “loaded” flavor, and a finishing touch of crispy bacon and scallions completes the dish. Balanced yet comforting, it’s a weeknight-friendly recipe that tastes like a hug in a bowl.
Ingredients
- 2 medium scallions
- 1 tablespoon unsalted butter
- ½ cup finely chopped yellow onion
- 1½ pounds yellow baby new potatoes scrubbed and quartered (about 4 cups)
- 2 tablespoons all-purpose flour
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 6 cups unsalted chicken broth
- 2 large heads broccoli cut into bite-size pieces (about 5 cups)
- 2 cups shredded rotisserie chicken
- 8 ounces reduced-fat cream cheese cubed and softened
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup shredded 2% reduced-fat sharp yellow Cheddar cheese
- ½ cup reduced-fat sour cream
- ¼ cup crumbled cooked bacon from about 4 slices
Instructions
- Trim scallions and separate the light and dark green parts. Thinly slice the light green and white parts and set aside. Thinly slice the dark green parts; reserve separately for topping.
- Melt 1 tablespoon butter in a large pot over medium heat. Add ½ cup onion and the sliced white and light green scallions; cook, stirring often, until softened, about 2 minutes.
- Add quartered potatoes, 2 tablespoons flour and 1½ teaspoons each garlic powder and onion powder; stir to coat. Increase heat to high; stir in 6 cups broth, cover, and bring to a boil. Reduce heat to medium; cook, covered, until the potatoes are tender, 10 to 15 minutes.
- Reduce heat to medium-low. Stir in broccoli; cover, and cook until tender and bright green, 3 to 5 minutes. Stir in 2 cups chicken, the softened cubed cream cheese, ½ cup cream and ½ teaspoon each salt and pepper. Cook, stirring, until the cream cheese is melted and the chicken is heated through, about 4 minutes.
- Divide the soup among 6 bowls. Top with ½ cup Cheddar, ½ cup sour cream, ¼ cup bacon and the reserved scallions.
Notes
To make ahead
Refrigerate in an airtight container for up to 4 days.
