Chicken Broccoli Cheddar Soup (Print)

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, 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
16 - Pinch of nutmeg

# Directions:

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 remove raw flour taste.
04 - Gradually whisk in chicken broth, ensuring the mixture remains 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 without bringing to a 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 extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have real comfort food on the table without spending your whole evening cooking.
  • The combination of sharp cheddar with just a whisper of smoked paprika and nutmeg feels elegant enough for company but cozy enough for a solo Wednesday night.
  • Unlike soup that's just broth and good intentions, this one fills you up with protein and actual vegetables, so you're not hungry again in two hours.
02 -
  • Never let the soup boil after you add the cream, or it will split and look curdled instead of luxuriously smooth; I learned this the hard way and had to start over one evening.
  • If you want an even silkier texture, you can blend half the soup with an immersion blender before adding the cheese, which breaks down some of the vegetables and thickens the broth naturally.
  • Grate your cheese fresh from a block rather than using the pre-shredded kind, which has anti-caking agents that prevent it from melting smoothly.
03 -
  • Taste the soup before adding salt since the chicken broth and cheese both contribute sodium, and it's easier to add more seasoning than to fix over-salted soup.
  • Keep the heat low and slow when adding the cheese—rushing this step is what separates a silky, luxurious soup from one that looks grainy and broken.
Go back