This recipe has been without a double one of our favorites for a few months now. We have been making it, eating some, and then freezing the rest for another time. This is a cheesy and heavy dairy recipe, we know. Every once in a while you just have to indulge and enjoy those rich warm foods, are we right? Try it out and let us know what you think!
Broccoli Cheddar Chicken Soup
Yield 6 Servings
Prep Time 10 Minutes
Cook Time 35 Minutes
36F | 50P | 10C
2 pounds Chicken (pre-cooked)
8-10 C. Broccoli
8 oz Cheese (cheddar is what we used)
8 oz Cream cheese
¾ C. Heavy Cream
1.5 C. Heavy Cream
Seasonings as desired
In a small pot or pan add the bone broth and cream cheese. Keep on medium heat until the cream cheese is mostly melted.
Add in the cheese of your choice until completely melted and blended with the mixture.
While that is melting you can add the chicken and broccoli to the instant pot.
Remove the cheese pan from the heat and add in the heavy cream.
Pour mixture over the chicken and broccoli
Add the seasonings and mix them together. Make sure the cheesy goodness is covering everything.
Put the lid on the instant pot, press the soup button and cook for 35 minutes.