Chicken Broccoli Cheddar Soup (Printable)

A rich, comforting soup combining tender chicken, fresh broccoli florets, and melted sharp cheddar in a creamy broth. Perfect for cold weather.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups fresh broccoli florets, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy

06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste

# How-To Steps:

01 - In a large pot, melt the butter over medium heat. Add the onion, carrot, and garlic. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle in the flour and stir continuously for 1 to 2 minutes to form a roux, ensuring even coating of vegetables.
03 - Slowly whisk in the chicken broth and milk, ensuring no lumps form. Whisk thoroughly to achieve smooth consistency.
04 - Add the broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes until the broccoli is tender.
05 - Stir in the cooked chicken and simmer for another 5 minutes to allow flavors to meld.
06 - Remove from heat and gradually stir in the shredded cheddar cheese until fully melted and smooth.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you need something substantial but don't have all evening.
  • The sharp cheddar brings actual flavor complexity instead of that one-dimensional cheese soup taste you get from shortcuts.
  • It's a legitimate excuse to use rotisserie chicken, so you're not actually doing that much work yourself.
02 -
  • Add the cheese off the heat—if you add it while everything is actively boiling, it can separate and get grainy and sad instead of creamy.
  • If your soup ends up thinner than you wanted, make a quick slurry of flour and water, stir it in, and simmer for a couple minutes to thicken without adding more dairy.
  • Taste as you go, because the cheese brings salt with it and you don't want to end up over-seasoning before you've added the main flavor player.
03 -
  • Use block cheddar shredded by hand if you have fifteen extra seconds, because it melts into the soup more gracefully than the pre-shredded kind with its anti-caking agents.
  • Rotisserie chicken from the grocery store is not a shortcut, it's smart cooking; it tastes great and frees you up to focus on getting the soup right.
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