Chicken Broccoli Cheddar Soup (Printable Version)

Creamy comfort soup with tender chicken, fresh broccoli, and sharp cheddar cheese in every spoonful.

# What You Need:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets, approximately 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 - 0.5 teaspoon black pepper
15 - 0.25 teaspoon smoked paprika
16 - Pinch of nutmeg

# Directions:

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 lump-free.
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 cream. Heat gently for 5 minutes, but do not boil.
07 - Remove from heat. Gradually add grated cheddar, stirring until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle hot soup into bowls and garnish with extra cheddar or fresh herbs if desired.

# Expert Tips:

01 -
  • It's the kind of soup that tastes like someone spent hours on it, but you'll have it on the table in under an hour.
  • The sharp cheddar melts into everything, creating that creamy richness that makes you want to linger over the bowl longer than you probably should.
  • One pot, mostly hands-off cooking, and you end up with enough leftovers to feel smug about meal prep without actually trying.
02 -
  • Don't skip the flour step or rush past it—that brief cooking time removes the chalky taste and prevents lumps that will remind you of a mistake with every spoonful.
  • Add the cheese off the heat; boiling cheese curdles and separates, turning your silky soup into something grainy and broken that no amount of whisking can fix.
  • Taste before serving because once you've added the broccoli and chicken, your seasoning needs are different than when it was just broth.
03 -
  • Use an immersion blender on half the soup if you prefer a creamier, less chunky texture while keeping some broccoli pieces for interest.
  • Grate your cheese fresh from a block instead of using pre-shredded—the anti-caking agents in pre-shredded cheese can make it harder to melt smoothly.
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