Tina's Chicken Broccoli cheddar soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 155.3
  • Total Fat: 8.2 g
  • Cholesterol: 22.2 mg
  • Sodium: 568.3 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 9.8 g

View full nutritional breakdown of Tina's Chicken Broccoli cheddar soup calories by ingredient


Feeds an army, very delicious, satisfying and very easy! Feeds an army, very delicious, satisfying and very easy!
Number of Servings: 20


    Milk, 2%, 2 quart
    Water, tap, 32 fl oz
    Broccoli, frozen, (2 lb) or more
    Onions, raw, 1 cup, chopped
    Chicken Breast 1 lb (optional)
    *Canola Oil, 3 tbsp
    *Flour, white, .5 cup
    Kal Nutritional Yeast Flakes, 3 tbsp (optional)
    *Wyler's Chicken Cubes (Instant Buillon), 2 cubes
    Cheddar Cheese, 8 oz cut in cubes or shredded
    Salt, 1 tbsp or more to taste


If you add the cheese when it is too hot then it will curdle and the soup won't be smooth and creamy. If you add the cheese too late then the cheese won't melt so timing makes it perfect.

For seasonings I like to use garlic (2 cloves which I blend with the milk) and thyme (half a teaspoon) in this recipe.


sautee onions then add chicken. When chicken cooks add water, buillon cubes, nutritional yeast, (salt and seasonings to taste) and broccoli. Combine milk and flour in a blender or just mix it by hand. Allow soup to simmer until broccoli is a bit tender then add milk mixture and stir occasionally until thick. When it starts to bubble, take off heat and allow it to cool for about 15 minutes befor adding the cheese which should be cut into cubes or you can use shredded.

Serving Size: Soup bowl about 12 ounces.

Number of Servings: 20

Recipe submitted by SparkPeople user CR8IVE1.