Chicken Broccoli Cheddar Soup With Aneto Broth
The weather is finally cooling down in Chicago, so I can finally say that it’s soup season. We love cooking up a huge pot of soup on a Sunday and having a bowl throughout the week for a quick lunch. We love traditional Broccoli Cheddar Soup, but adding chicken is a great way to add in some protein and make it a little more filling. You’ll love this Chicken Broccoli Cheddar Soup!
For the base of this soup, we used Aneto Broth. If you haven’t heard of Aneto Broth before, it’s an all natural broth that’s packed with flavor and nutrients. We’ve tried all of their broths now, and we exclusively keep their brand in our pantry.
Let’s get started!
Chicken Broccoli Cheddar Soup
This chicken broccoli cheddar soup is loaded with flavor and protein - bound to keep you warm all season long.
- 1 carton Aneto Chicken Broth or your favorite broth
- 1 tbsp butter
- 1/2 cup carrots, diced
- 1/2 cup onions, diced
- 2 cups chopped broccoli
- 5 boneless, skinless chicken thighs
- 8 oz heavy cream
- 1 tbsp minced garlic
- salt and pepper
- 1 package shredded cheddar
Begin by sauteing onion and carrots in butter in a large pot on medium low.
Add in garlic and cook until fragrant.
Add chicken broth and bring to a slow boil.
Add chicken thighs and put lid on pot. Let cook for 10 minutes.
Add broccoli and cook another 5 minutes.
Take out the chicken and shred. Add back to the pot.
Add heavy cream and bring to slow boil.
Slowly add in cheese while stirring.
Add salt and pepper to taste.