Chicken Broccoli Cheddar Soup

There's something about the sound of a wooden spoon hitting the bottom of a pot that signals comfort is on the way. My neighbor Sarah stopped by on a gray Tuesday afternoon, and I had exactly what she needed: chicken, broccoli, cheddar, and the kind of soup that fills a kitchen with warmth before the first spoonful ever hits your lips. She sat at my counter while I cooked, and by the time the cheese melted in, she was already asking for the recipe.

I made this soup for my sister when she was recovering from being under the weather, and watching her face light up at that first spoonful reminded me why I love cooking for people. She ate it straight from the pot while we watched old movies, and for the first time in days, she looked like herself again.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken if you want to skip the cooking step entirely, and don't stress about shredding it perfectly since it's soup anyway.
• Fresh broccoli florets, 2 cups chopped: Cut them smaller than you think you need to, because they hold their texture better and distribute throughout the pot more evenly.
• Medium carrot, peeled and diced: The carrot adds natural sweetness that balances the sharpness of the cheddar without tasting sugary.
• Small onion, finely chopped: Mincing it fine helps it basically disappear into the soup while still building that foundational flavor layer.
• Garlic, 2 cloves minced: Don't skip the garlic, even though it seems optional; it's what keeps this from tasting like a generic cheese soup.
• Whole milk, 2 cups: The fat content actually matters here, so don't swap it for skim unless you enjoy watery soup.
• Low-sodium chicken broth, 2 cups: Low-sodium is crucial because you're adding cheese and butter, which bring their own salt with them.
• Sharp cheddar cheese, 1½ cups shredded: Block cheese shredded by hand melts smoother than pre-shredded, but honestly, pre-shredded works fine if you're in a hurry.
• Unsalted butter, 2 tablespoons: This is your base for building flavor, so use actual butter and not margarine or oil.
• All-purpose flour, 2 tablespoons: This creates the roux that thickens everything without making it gluey or weird.
• Dried thyme, ½ teaspoon: Thyme is earthy and herbaceous without being aggressive; it knows how to share the spotlight.
• Paprika, ½ teaspoon: This adds color and a hint of warmth that makes people ask what your secret ingredient is.
• Salt and black pepper to taste: Add these gradually at the end because the cheese already carries some saltiness.

Instructions

Melt the butter and build your base:

In a large pot over medium heat, let the butter get foamy and golden, then add your onion, carrot, and garlic. You'll know it's ready when the kitchen smells like something worth waiting for and the vegetables have softened into translucence, which takes about 4 to 5 minutes.

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for a minute or two until it looks like wet sand. This step is what prevents lumps later, so don't rush it or skip it.

Add your liquids slowly:

Whisk in the chicken broth and milk gradually, watching for lumps and stirring like you mean it. The slower you go, the silkier your soup will be.

Simmer the broccoli until tender:

Add the broccoli, thyme, paprika, salt, and pepper, then bring everything to a gentle simmer and let it cook for 10 to 12 minutes until the broccoli is fork-tender but not mushy. The kitchen will smell incredible at this point.

Warm the chicken through:

Stir in your cooked chicken and let it heat for about 5 minutes; you're not cooking it again, just bringing it up to temperature and letting it absorb all those flavors.

Melt in the cheese:

Remove the pot from heat and add the shredded cheddar a handful at a time, stirring gently until each addition disappears. Remove from heat before adding the cheese so the dairy doesn't break.

Taste and adjust:

This is where you taste it, decide if it needs more salt or pepper or even a squeeze of brightness, and make it yours. Ladle into bowls and serve hot, maybe with extra cheese on top if you're feeling generous.

Save

There's a moment right after everyone takes their first bite of hot soup when conversations pause and shoulders relax. That's the moment this soup creates, and it's why I keep making it.

Making It Your Own

The beauty of this soup is that it's genuinely forgiving about substitutions. I've added diced potatoes for extra heartiness, swapped in cauliflower when broccoli looked sad at the market, and even tossed in some roasted red peppers because I had them sitting around. The cheese and cream carry the weight of the dish, so you have room to play.

Serving and Storage

Serve this soup with crusty bread for dunking or alongside a simple green salad if you want to feel a little less like you're eating pure comfort. It stores beautifully in the refrigerator for up to 4 days, though I've never had leftovers last that long in my house.

Kitchen Wisdom and Quick Tricks

One afternoon I blended half the soup before adding the cheese and chicken, and something magical happened—it became silkier without losing the texture of the vegetables. The cream and cheese absorbed into that pureed base in a way that felt intentional rather than gloppy. That little trick changed how I think about this soup entirely.

• If you want extra creaminess without extra calories, blend half the soup before adding cheese and chicken for a deeper, more luxurious texture.
• Make this in big batches and freeze it in portions, but leave a little room in the container since soup expands when frozen.
• Fresh cracked black pepper and a pinch of extra paprika on top make this look restaurant-quality when you're serving it to people you're trying to impress.

Save

This soup asks for nothing more than your attention and a willingness to feed someone with something that actually tastes like it was made with care. That's more than enough.

Recipe FAQ

→ Can I make this soup ahead of time?

Yes, you can prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Add a splash of milk if it thickens too much upon reheating.

→ What type of cheese works best?

Sharp cheddar provides the most robust flavor, but medium cheddar works well too. Avoid pre-shredded cheese as it contains anti-caking agents that can make the soup grainy. Block cheese shredded by hand melts smoothly and creates a silkier texture.

→ Can I freeze this soup?

Freezing is possible but may cause slight separation due to the dairy content. For best results, cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat slowly, whisking to recombine the creamy base.

→ How can I make it thicker?

You can increase the flour by another tablespoon when making the roux, or blend a portion of the soup with an immersion blender before adding the cheese and chicken. Adding diced potatoes during the simmering stage also naturally thickens the broth.

→ Can I use raw chicken instead of cooked?

Absolutely. Add raw, diced chicken breast during step 4 when you add the broccoli. Simmer for 12-15 minutes until the chicken is fully cooked through and reaches 165°F internal temperature before proceeding with the cheese addition.

→ What can I serve with this soup?

Crusty bread, garlic knots, or warm dinner rolls are perfect for dipping. A simple green salad with vinaigrette balances the richness. For extra heartiness, serve alongside baked potatoes or a grilled cheese sandwich.