Chicken Broccoli Cheddar Soup (Printable)

Creamy soup with tender chicken, broccoli florets, and sharp cheddar. Ready in 45 minutes for a hearty, nourishing meal.

# 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 - ½ teaspoon black pepper
15 - ¼ teaspoon smoked paprika, optional
16 - Pinch of nutmeg, optional

# How-To:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrot; sauté for 4–5 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 1–2 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 10–12 minutes until broccoli is tender.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, but do not allow the mixture to boil.
07 - Remove from heat. Gradually add grated cheddar cheese, stirring until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle into bowls and serve hot, garnished with additional cheddar or fresh herbs if desired.

# Insider Tips:

01 -
  • The velvety texture somehow manages to feel indulgent without weighing you down, like that perfect cozy sweater that looks fancy but feels like pajamas.
  • The combination of tender chicken, vibrant broccoli, and melted sharp cheddar creates layers of flavor that build with each spoonful, making you slow down to savor every bite.
02 -
  • After several batches of this soup turning grainy, I discovered the cardinal rule is to remove the pot from heat completely before adding cheese, which prevents the proteins from separating and creating that dreaded granular texture.
  • The splash of nutmeg seems odd at first glance, but it bridges the gap between the vegetable earthiness and dairy richness, an old chef's trick I learned after wondering why restaurant soups always tasted more complete than mine.
03 -
  • For meal prep mastery, make the base soup through the broccoli-simmering stage, then refrigerate or freeze without dairy or cheese, adding those fresh elements during reheating for the best texture and flavor.
  • Use a Y-shaped vegetable peeler on your cheese block for creating beautiful garnish shavings that melt instantly on top of each served bowl, adding both visual appeal and that coveted stretchy cheese pull for photos.
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