Chicken Broccoli Cheddar Soup (Print out)

Creamy comfort soup with tender chicken, fresh broccoli, and sharp cheddar 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 - ½ teaspoon black pepper
15 - ¼ 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 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-crisp.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, maintaining a gentle simmer without boiling.
07 - Remove from heat. Gradually add grated cheddar, stirring continuously 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 comes together in 45 minutes and tastes like you spent hours on it, which feels like winning at life.
  • The sharp cheddar actually balances perfectly with the cream instead of becoming one-note heavy, a discovery that changed my entire approach to cheese soups.
  • High in protein and naturally gluten-free with one swap, so it works for so many different people at your table.
02 -
  • Never add the cheese while the soup is actively boiling or you'll end up with broken, grainy cheese instead of that silky texture you're after.
  • Blending half the soup with an immersion blender creates a creamier texture and lets the vegetables break down slightly, which actually intensifies the flavor.
03 -
  • Cut your broccoli into consistent sizes so everything cooks evenly and you don't end up with mushy pieces alongside undercooked stems.
  • Let your dairy ingredients come close to room temperature before adding them; cold milk added to hot broth can cause the cream to break.
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