I love chicken soup and I particularly love it when it’s easy! This recipe has it all-potatoes, creamy broth, bacon, chicken, vegetables. It’s the perfect full-of-flavor soup. The best part? Rotisserie chicken makes it easy for a weeknight.

Ingredients

• 1 Tbsp unsalted butter
• ½ cup finely chopped yellow onion
• 1½ lbs yellow baby new potatoes, scrubbed and quartered
• 2 Tbsp all-purpose flour
• 1½ tsp garlic powder
• 1½ tsp onion powder 
• 6 cups unsalted chicken broth (or use homemade bone broth)
• 2 large heads broccoli, cut into bite-size pieces
• 2 cups shredded rotisserie chicken
• 8 ounces reduced-fat cream cheese, cubed and softened
• ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ cup shredded 2% reduced-fat sharp yellow Cheddar cheese (optional, for topping)
• ½ cup sour cream (optional, for topping)
• Crumbled, cooked bacon (optional, for topping)
• Diced scallion (optional, for topping)

Directions

1. Melt butter in a large pot over medium heat. Add ½ cup onion and cook stirring often, until softened, about 2 minutes.
2. Add quartered potatoes, flour and garlic powder and onion powder; stir to coat. Increase heat to high; stir in 6 cups broth, cover, and bring to a boil. Reduce heat to medium; cook, covered, until the potatoes are tender, 10 to 15 minutes.
3. Reduce heat to medium-low. Stir in broccoli; cover, and cook until tender and bright green, 3 to 5 minutes. Stir in chicken, the softened cubed cream cheese, cream and salt and pepper. Cook, stirring, until the cream cheese is melted and the chicken is heated through, about 4 minutes.
4. Serve with desired toppings.