Chicken Broccoli Cheddar Soup (Printable)

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 & 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

# 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 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 eliminate 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 to 12 minutes until broccoli is tender.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, ensuring the mixture does not boil.
07 - Remove from heat. Gradually add grated cheddar, 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.

# Expert Advice:

01 -
  • It pulls together in under an hour and feels like you've been cooking all day.
  • One pot means less cleanup, more time enjoying what you've made.
  • The cheese melts into the broth so silkily that even broccoli skeptics come back for seconds.
02 -
  • Never boil the soup after adding cream and cheese—high heat breaks the cream and makes the cheese separate and grainy, ruining everything you've built.
  • Adding the cheese gradually off heat is the secret; it melts into the soup instead of clumping up or becoming stringy.
03 -
  • Grate your cheese fresh from a block right before adding it—it melts smoother and integrates into the soup more seamlessly than pre-shredded cheese.
  • Keep the heat gentle once the dairy goes in; high heat is the enemy of a silky, unified soup.
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