Chicken Broccoli Cheddar Soup (Print Version)

Creamy soup loaded with tender chicken, fresh broccoli, and sharp cheddar cheese for ultimate comfort.

# 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 and 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, optional
16 - Pinch of nutmeg, optional

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

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can have dinner on the table faster than you'd think.
  • The sharp cheddar gives it a real depth that makes it feel restaurant-quality without any pretension.
  • You get protein, vegetables, and actual satisfaction in one bowl—no side dishes required if you don't want them.
02 -
  • Don't skip the step where you cook out the raw flour taste—I learned this the hard way when I rushed through that part and ended up with soup that tasted like library paste.
  • Adding cheese at the end rather than during cooking keeps it from becoming grainy or separating—this one change made all the difference in my soups.
03 -
  • If you want a smoother texture, blend half the soup with an immersion blender before adding the cheese—it creates this luxurious, silky consistency while still keeping some texture from the chunks.
  • Using freshly grated cheddar instead of pre-shredded makes the actual difference between a soup that tastes homemade and one that tastes like it came from a box.
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