Servings: 6 | Total Time: 55 mins | Difficulty: Easy | Calories: 496 per serving
Macros (per serving): Protein 32 g | Carbs 35 g | Fat 26 g
The Coziest High-Protein Soup You’ll Make All Season
This Loaded Broccoli & Chicken Soup tastes like a cross between your favorite baked potato and a hearty chicken chowder — creamy, savory, and packed with real ingredients.
Tender potatoes and broccoli simmer together into a thick, velvety base, while shredded rotisserie chicken adds a major protein boost. Cream cheese, cheddar, and sour cream give it that signature “loaded” flavor, and crispy bacon on top seals the deal.
It’s the perfect high-protein, low-stress meal that feels indulgent but still fits your wellness goals — cozy enough for cold nights, easy enough for weeknights, and guaranteed to become a new family favorite.
Look at the Recipe
- Creamy, cheesy comfort food — but lightened up and protein-rich
- Filled with broccoli, chicken, and potatoes for balanced nutrition
- Tastes like a baked potato in soup form — hearty yet wholesome
Ingredients Needed
Base
- 1 Tbsp unsalted butter
- ½ cup finely chopped yellow onion
- 2 medium scallions, trimmed (whites and light greens sliced; dark greens reserved for topping)
- 1½ lb yellow baby potatoes, scrubbed and quartered (about 4 cups)
- 2 Tbsp all-purpose flour
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 6 cups unsalted chicken broth
Vegetables & Protein
- 2 large heads broccoli, cut into bite-size florets (about 5 cups)
- 2 cups shredded rotisserie chicken
Creamy Additions
- 8 oz reduced-fat cream cheese, cubed and softened
- ½ cup heavy cream
- ½ tsp salt
- ½ tsp black pepper
Toppings
- ½ cup shredded 2% reduced-fat sharp cheddar cheese
- ½ cup reduced-fat sour cream
- ¼ cup crumbled cooked bacon (about 4 slices)
- Reserved dark green scallions, for garnish
How to Make Our Loaded Broccoli & Chicken Soup
-
Sauté the aromatics.
Melt butter in a large pot over medium heat. Add onions and the white/light green scallions. Cook 2–3 minutes, until soft and fragrant. -
Build the base.
Add potatoes, flour, garlic powder, and onion powder. Stir to coat evenly. Pour in chicken broth, cover, and bring to a boil. Reduce heat and simmer 10–15 minutes, until potatoes are tender. -
Add broccoli and chicken.
Stir in broccoli and cook 3–5 minutes until tender and bright green. Add shredded chicken, softened cream cheese, heavy cream, salt, and pepper. Stir until smooth and creamy — about 4 minutes. -
Finish with toppings.
Ladle soup into bowls and top with cheddar cheese, sour cream, bacon, and scallion greens.
Storage & Serving Suggestions
- Store: Refrigerate in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze up to 2 months (leave off dairy toppings until reheating).
- Reheat: Warm on the stove over low heat, adding a splash of broth or milk to loosen.
- Serve with: A slice of whole-grain toast or a side salad for extra fiber and balance.
Tips & FAQs
Can I use frozen broccoli?
Yes! Add it directly to the pot; just reduce cooking time slightly.
Can I make it dairy-free?
Use cashew cream, dairy-free cheese, and coconut milk instead of heavy cream.
Can I thicken the soup more?
Mash a few potatoes directly in the pot or stir in extra cream cheese for added richness.
What’s the best chicken to use?
Rotisserie chicken keeps it quick, but leftover grilled or baked chicken works just as well.
Is this soup high in protein?
Absolutely — each bowl provides around 32 grams of protein while keeping calories under 500.
