Chicken Broccoli Cheddar Soup (Printable Version)

Creamy comfort soup with tender chicken, fresh broccoli, and sharp cheddar cheese ready in 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

→ Seasonings

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

# How to Make It:

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 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.
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 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, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The cheese pulls everything together into a creamy dream without any gritty texture or broken sauce.
  • Protein packed enough to feel like a proper meal, but the broccoli keeps it honest.
02 -
  • Never add cold cheese to hot soup straight from the fridge—let it sit out for a few minutes first, or the temperature shock will make it seize and separate.
  • If your soup breaks and looks grainy despite your best efforts, an immersion blender fixing half of it smooths everything back together without killing the texture.
03 -
  • Use freshly grated cheese from a block instead of pre-shredded; the anti-caking powder in bagged cheese causes graininess and separation.
  • Keep your heat moderate through the final steps—this soup is forgiving until you let it boil hard, then everything breaks at once.
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