Chicken Broccoli Cheddar Soup (Printable)

Creamy comfort soup with tender chicken, fresh broccoli, and sharp cheddar cheese. Ready in just 45 minutes.

# What You’ll Need:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets (about 1 large head)
03 - 1 medium carrot, diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 celery stalks, diced

→ Dairy

07 - 2 cups sharp cheddar cheese, grated
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter

→ Broth & Thickener

11 - 4 cups low-sodium chicken broth
12 - 2 tablespoons all-purpose flour or gluten-free flour

→ Seasonings

13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika
16 - Pinch of nutmeg

# How-To:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrot; sauté for 4 to 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 to 2 minutes to remove raw flour taste.
04 - Gradually whisk in chicken broth, ensuring the mixture is smooth and free of lumps.
05 - Add broccoli florets, salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes until broccoli is tender.
06 - Stir in cooked chicken, milk, and heavy cream. Heat gently for 5 minutes, but do not allow to boil.
07 - Remove from heat. Gradually add grated cheddar cheese, stirring continuously until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd think, and the payoff is a bowl that tastes like you've been simmering it all day.
  • The cheese doesn't just sit on top—it becomes the soul of the soup, creamy and rich without feeling heavy.
  • You can use rotisserie chicken from the grocery store, which means less work and more time to actually enjoy what you're eating.
02 -
  • If you add the cheese while the pot is still boiling, it can separate and turn grainy instead of creamy—patience here is everything.
  • An immersion blender is your secret weapon if you want a smoother soup; blend half of it before adding the cheese for a hybrid texture that's luxurious without being entirely pureed.
03 -
  • Grate your own cheese from a block rather than using pre-shredded; the difference in how smoothly it melts is worth the 2 extra minutes of effort.
  • If you have an immersion blender, you're already thinking about how to make this yours—that's the spirit of good home cooking.
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