Broccoli Cheddar Chicken Soup

A comforting and creamy soup made with tender chicken, fresh broccoli, and sharp cheddar, all cooked conveniently in an Instant Pot.

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

2 cups shredded rotisserie chicken or shredded cooked chicken breasts
2 Tbsp butter Divided into 1 Tbsp for sautéing and 1/4 cup for roux.
1/2 medium yellow onion, diced
3 whole carrots, shredded
4 cups coarsely chopped fresh broccoli florets
4 cups chicken broth
1/4 cup flour For thickening the soup.
2 cups milk Warmed before adding to the soup.
12 oz sharp cheddar, grated Divided into two portions: half for mixing in and half for topping.
1/2 tsp salt
1 tsp garlic powder
to taste Freshly ground pepper
2 Tbsp cornstarch For thickening the soup.

Start by turning on your Instant Pot and selecting the sauté function. Melt 1 tablespoon of butter and then add in the diced onion. Sauté the onion for about three minutes until it becomes translucent.
Stir in the shredded carrots, coarsely chopped broccoli florets, garlic powder, and the chicken broth.
Cover the Instant Pot with the lid and lock it in place. Set it to manual or pressure cook for one minute.
In a separate stockpot, melt the remaining 1/4 cup of butter over medium heat. Whisk in the flour to form a roux. Gradually warm the milk in a different pot or microwave until heated through.
After the Instant Pot timer beeps, perform a quick release to release the pressure and carefully remove the lid.
Turn the Instant Pot back to the sauté function. Whisk in one cup of the soup broth into the roux mixture.
Return the roux mixture back to the pot, stirring until it thickens.
Mix in the warmed milk and half of the grated sharp cheddar cheese. Stir until the cheese melts.
Add the remaining cheese and the shredded chicken, stirring until everything is well mixed.
For an extra creamy consistency, mix the cornstarch with a ladleful of soup to create a slurry. Pour this slurry back into the pot and stir until everything thickens.
Ladle your soup into bowls and serve warm.

This soup pairs wonderfully with crusty bread or a side salad. It can be stored in the fridge for up to a week and can be frozen for longer storage.

Keyword Broccoli Cheese Soup, Chicken Soup, comfort food, Instant Pot Soup, Quick Meals