Enjoy the rich flavor of our Slow-Cooker Chicken and Broccoli Cheese Soup today. You can prep this chicken and broccoli cheese soup in only 15 minutes.
What You Need
Original recipe yields 5 servings
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup flour
1/2 tsp. garlic powder
1 cup sliced carrots
1 small onion, chopped
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 cups small broccoli florets
1 pkg. (4 oz.) VELVEETA® Mini Blocks, cut into 1/2-inch cubes
1/3 cup KRAFT Finely Shredded Sharp Cheddar Cheese
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Let's Make It
Toss chicken with flour and garlic powder in slow cooker sprayed with cooking spray.
Add all remaining ingredients except broccoli, VELVEETA and shredded cheese; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Stir in broccoli and VELVEETA; cook, covered, on HIGH 30 min.
Top with shredded cheese before serving.
For added flavor and color, sprinkle with chopped fresh parsley before serving.
Cool any leftover soup, then portion into 1-cup freezer containers. Freeze up to 1 month. Thaw in refrigerator before reheating to serve.
Prepare using KRAFT 2% Milk Shredded Sharp Cheddar Cheese and 1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.