Broccoli Cheddar Chicken Mushroom Soup

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“This is a fabulous soup recipe, for anytime of the year, but especially fall and winter. Its especially hearty and makes a great meal by itself. This makes a large amount to feed a big group or family. Everyone will rave, I promise! For picky eaters, process the broccoli into tiny pieces and it won't be the focus of the soup. Or if you're a broccoli lover leave the pieces larger.”
1hr 30mins

Ingredients Nutrition


  1. Finely chop one large onion, by hand or in mini chopper food processor.
  2. In large stockpot melt one stick of butter or margarine.
  3. Sauté onion until tender.
  4. Sift 1/2 cup flour over butter/onion mixture and whisk to form a paste.
  5. Let paste cook and slightly darken but do not burn.
  6. About 6-8 minutes.
  7. Slowly whisk in two cups milk.
  8. Add two chicken bullion cubes and white pepper and allow to thicken a couple of minutes while whisking to get out lumps.
  9. Slowly whisk in one large can 49.
  10. 5 oz chicken broth.
  11. Add Velveeta cheese cubes and allow to melt, while stirring a couple of minutes.
  12. Add can of condensed cheddar cheese soup, stirring frequently.
  13. Cook broccoli according to package directions to soften.
  14. Chop according to how large you want you pieces.
  15. Use a food processor to chop finely for all of it or part of it.
  16. Add mushrooms, chopped chicken, and broccoli stirring frequently.
  17. Add half and half, garlic, garlic salt, tarragon, basil, Worcestershire, lemon juice and salt and pepper to taste.
  18. Cook about half an hour.
  19. Add half and half cream, and one pound shredded cheese, cooking and stirring frequently until cheese is melted, and all flavors have been incorporated well.
  20. Total cook time approx 1 hour.

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