ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Chicken Divan Soup

Hands-on time 32 mins
Total time 47 mins
Yield Makes 12 cups
Pick up a rotisserie chicken from the supermarket deli for quick prep and lots of added flavor to this creamy soup recipe.

Ingredients

  • 2 tablespoons butter
  • 1 medium-size sweet onion, chopped
  • 1 garlic clove, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 1 (48-oz.) container chicken broth
  • 2 (12-oz.) packages fresh broccoli florets (about 12 cups)
  • 1 (8-oz.) package cream cheese, cut into cubes
  • 4 cups chopped cooked chicken
  • 1 (8-oz.) block sharp Cheddar cheese, shredded
  • Salt and pepper to taste
  • Toasted slivered almonds (optional)

How to Make It

  1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 6 minutes or until tender. Add garlic and red pepper, and cook 2 minutes. Stir in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium, and cook 10 to 15 minutes or until broccoli is tender. Stir in cream cheese.

  2. Process mixture with a handheld blender until smooth. Add chicken and shredded cheese. Cook, stirring occasionally, 5 minutes or until cheese is melted. Season with salt and pepper to taste. Serve immediately with almonds, if desired.

  3. Note: If you don't have a handheld immersion blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and proceed as directed.