Broccoli-Cheddar-Chicken Chowder

Broccoli-Cheddar-Chicken Chowder

3 Reviews
From: EatingWell Soups Special Issue April 2016

In this healthy broccoli-Cheddar-chicken chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy broccoli, Cheddar and chicken chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup all-purpose flour
  • 1 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cups reduced-sodium chicken broth
  • 1 cup whole milk
  • 3 cups chopped broccoli florets
  • 2 cups diced Yukon Gold potatoes
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 cup shredded Cheddar cheese, plus more for garnish
  • Finely diced red onion for garnish


  • Active

  • Ready In

  1. Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
  2. Stir in broccoli and potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
  3. Add chicken and 1 cup Cheddar and cook, stirring frequently, until cooked through, 4 to 6 minutes. Serve topped with a little more Cheddar and red onion, if desired.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 368 calories; 18 g fat(6 g sat); 3 g fiber; 25 g carbohydrates; 28 g protein; 82 mcg folate; 65 mg cholesterol; 4 g sugars; 0 g added sugars; 1406 IU vitamin A; 38 mg vitamin C; 225 mg calcium; 2 mg iron; 347 mg sodium; 722 mg potassium
  • Nutrition Bonus: Vitamin C (64% daily value), Vitamin A (28% dv), Calcium (23% dv), Potassium (21% dv), Folate (19% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1/2 high-fat meat, 1 1/2 fat

Reviews 3

January 25, 2016
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By: jverhoef
Easy, perfect winter night dinner. A make again soup. Pros: Easy, ultimate comfort food, nothing over cooked. Very thick and creamy. Cons: Might consider less flour next time
December 11, 2014
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By: EatingWell User
Quick, Easy, and Creamy Great soup for a cold fall or winter night. Really easy to make. I was a little worried that it was too thick to simmer for 15 minutes, but it turned out great, you just have to stir it occasionally. I added my chicken in with the broccoli and potatoes because I didn't think it would cook in short amount of time the recipe allowed for it. Probably could have used a little bit more flavor, maybe some garlic or cayenne. But, it's still fine as is. Pros: creamy, filling, easy,
October 24, 2014
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By: EatingWell User
YUCK. This was awful. The recipe calls for WAY too much flour, but even as I was thinking Wow! That's way too much flour! I measured it out and added it anyway. Flour is all I could taste--no cheese, no chicken, no broccoli flavors at all. This is what happens when you don't thicken a soup with roux; you end up with a pot of kindergarten paste. Maybe you'll save calories, but what's the point if it doesn't even taste like food? Pass on this one--there are MUCH better chowder recipes around. Pros: None. Cons: Tasted mostly like flour paste.