Chicken Broccoli Cheddar Soup

My kitchen flooded with the most comforting aroma last Tuesday when I decided to rescue a rotisserie chicken from the back of the fridge by transforming it into this creamy cheddar broccoli soup. The broccoli was getting a little tired-looking in its bag, but I knew exactly what to do with both of them. My partner wandered in halfway through simmering, drawn by that buttery, cheesy smell wafting from the pot, and asked if dinner was ready—it wasn't even lunch yet. That's when I knew I'd struck gold with this one.

I made this soup for my neighbor who'd just had surgery, and watching her face light up when she took that first spoonful made me realize comfort food isn't just about flavor—it's about showing up. She froze half of it and told me later she'd been rationing it, eating it slowly to make it last. That's the kind of soup that matters.

Ingredients

• Cooked chicken breast: Using store-bought rotisserie chicken saves time and honestly tastes better than something you boiled yourself—shred it as you add it so it distributes evenly.
• Broccoli florets: Fresh is non-negotiable here; frozen broccoli turns mushy and loses that slight sweetness that makes this soup sing.
• Carrot and celery: These are your aromatic foundation; dice them small so they soften quickly and become part of the creamy background.
• Onion and garlic: Finely chop the onion so it nearly melts into the butter, and don't skip the garlic—one minute of cooking mellows it perfectly.
• Sharp cheddar cheese: Don't use pre-shredded if you can help it; block cheese melts smoother and without the waxy coating that makes it grainy.
• Heavy cream and whole milk: This combination keeps the soup from being too heavy while still delivering that luxurious richness.
• Butter: Unsalted gives you control over the salt balance, which matters when you're adding cheese.
• Chicken broth: Low-sodium lets the cheese and vegetables shine without competing flavors.
• All-purpose flour: It's your thickener and also cooks off that raw flour taste—don't skip the cooking step or you'll taste it later.
• Salt, pepper, smoked paprika, and nutmeg: The paprika adds subtle depth, and just a whisper of nutmeg rounds out the savory notes without announcing itself.

Instructions

Build your aromatic base:

Melt the butter over medium heat, then add the onion, celery, and carrot. Let them soften together for about 4 to 5 minutes, stirring occasionally—you want them to release their sweetness without browning.

Wake up the garlic:

Add the minced garlic and cook for just one minute until the kitchen smells incredible. If you cook it longer, it becomes bitter.

Make a roux:

Sprinkle the flour over the soft vegetables and stir constantly for 1 to 2 minutes. This removes the raw flour taste and creates the base for your cream.

Bring in the broth:

Gradually whisk in the chicken broth, making sure there are no lumps hiding in the corners. This slow approach prevents the soup from becoming gummy.

Simmer the broccoli:

Add the broccoli florets along with salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce the heat and simmer for 10 to 12 minutes until the broccoli is tender but still has a slight bite to it.

Warm through with chicken and cream:

Stir in the shredded chicken, milk, and heavy cream. Heat gently for about 5 minutes, stirring occasionally—this is not the time to rush or let it boil.

Melt in the cheese:

Remove the pot from heat, then gradually add the grated cheddar while stirring constantly. The residual heat will melt it perfectly, and you'll end up with a silky soup instead of a stringy one. Taste and adjust the seasoning to your preference.

Serve and celebrate:

Ladle into bowls and top with extra grated cheese, fresh herbs, or both. The hot soup will melt the cheese on top, creating little pockets of extra richness.

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My kids, who usually push broccoli to the side of their bowls, asked for seconds when I made this last month. There's something about it being in a creamy sauce with cheese and chicken that makes them forget they're eating their vegetables. I'm not complaining.

When You Want It Smoother

If you prefer a more refined, velvety texture, grab an immersion blender before you add the cheese. Blend about half the soup—this breaks down the vegetables and thickens the broth without turning it into a puree. The remaining half keeps some texture, and the whole thing becomes silkier and more elegant.

Storage and Reheating

This soup keeps beautifully for up to four days in an airtight container in the refrigerator, and it freezes well for up to three months—just leave a little headspace in your container because it expands slightly. When you reheat, do it gently over medium-low heat with a splash of milk or broth to restore the creamy consistency, and stir frequently so nothing sticks to the bottom.

Little Tweaks That Make It Yours

The beauty of this soup is that it welcomes your creativity without losing its essential character. You can add sautéed mushrooms or diced bell peppers for extra vegetables, or stir in a dollop of Dijon mustard or a few dashes of hot sauce right at the end for a flavor twist. Some cooks add a pinch of thyme or a bay leaf early on, and others swear by a splash of dry white wine whisked in with the broth.

• Swap the chicken for turkey or add bacon crumbles for a different flavor direction.
• If you want it gluten-free, use cornstarch or a gluten-free flour blend instead of all-purpose flour.
• Taste it before serving and don't hesitate to adjust the salt, cheese, or spices to match your mood.

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This soup has become my go-to when I want something that tastes like it took hours but actually didn't. Serve it with crusty bread, and you've got the kind of meal that warms you from the inside out.

Recipe Q&A

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the soup without thawing, but reduce simmering time by 2-3 minutes since frozen broccoli cooks faster than fresh.

→ How do I prevent the cheese from clumping?

Remove the pot from heat before adding cheese, and add it gradually while stirring constantly. Make sure the cheese is freshly grated, as pre-shredded varieties contain anti-caking agents that prevent smooth melting.

→ Can I make this soup ahead of time?

Absolutely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. You may need to add a splash of milk or broth to restore the creamy consistency.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter version, or full-fat coconut milk for a dairy-free alternative. Greek yogurt added at the end (off heat) also works, though it will change the flavor profile slightly.

→ How can I make this soup thicker?

For a thicker consistency, blend half the soup with an immersion blender before adding the cheese. Alternatively, increase the flour to 3 tablespoons or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

→ Can I freeze this soup?

Cream-based soups don't freeze perfectly as dairy can separate when thawed. If freezing is necessary, freeze before adding the cream and cheese, then add those ingredients fresh when reheating.