Chicken Broccoli Cheddar Soup (Printable)

A comforting creamy soup with tender chicken, fresh broccoli, and sharp cheddar cheese. Ready in 45 minutes.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups fresh broccoli florets, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy

06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners and Seasonings

10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste

# How To Make It:

01 - In a large pot, melt butter over medium heat. Add onion, carrot, and garlic. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle flour into the pot and stir continuously for 1 to 2 minutes to form a roux, cooking out the raw flour flavor.
03 - Slowly whisk in chicken broth and milk, stirring constantly to ensure no lumps form and the mixture is smooth.
04 - Add broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes until broccoli is tender.
05 - Stir in cooked chicken and simmer for an additional 5 minutes to heat through and allow flavors to meld.
06 - Remove from heat and gradually stir in shredded cheddar cheese until fully melted and the soup reaches a smooth, creamy consistency.
07 - Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional cheddar cheese or fresh herbs if desired.

# Expert Tips:

01 -
  • It's ready in under an hour, which means you can actually make it on a weeknight without losing your mind.
  • The cheese melts into the broth so naturally that every spoonful tastes creamy without feeling heavy.
  • Leftovers taste even better the next day when the flavors have gotten to know each other.
02 -
  • The roux is non-negotiable; it's what transforms broth into soup, so don't skip stirring it in the pan for those crucial minutes.
  • Always add the cheese off the heat; high temperatures can make it break and separate, turning silky broth into something grainy.
03 -
  • Cut your broccoli into smaller pieces than feels necessary; they soften beautifully and distribute throughout the soup instead of overwhelming individual bowls.
  • If you're using store-bought rotisserie chicken, shred it just before adding to preserve its warmth and texture in the soup.
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