Cheesy Chicken, Potato, & Broccoli Soup

Cheesy Chicken, Potato, & Broccoli Soup


  • 2 cups chicken reduced-sodium broth
  • 1/3 cup finely chopped onion
  • 1 clove of garlic, minced (or pressed)
  • 2 tsp. Extra Virgin Olive Oil
  • 1 package (10 ounces) frozen chopped broccoli
  • 1 1/3 cups potatoes buds (try Betty Crocker Sour Cream and Chive!) (dry)
  • 2 cups shredded rotisserie chicken
  • 2 (8oz) shredded reduced-fat sharp cheddar cheese
  • 2 cups reduced-fat milk
  • 1/2 teaspoon salt


  1. In a 3-quart saucepan, heat onion and garlic over medium high heat in olive oil, stirring continuously until translucent
  2. Add broth and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
  3. Stir in potatoes buds until well blended; stir in remaining ingredients.
  4. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

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