Chicken Broccoli Cheddar Soup (Printable version)

A rich, velvety blend of chicken, broccoli, and melted cheddar that warms you from the inside out.

# What You 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

# Step-by-step guide:

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

# Expert Advice:

01 -
  • It comes together in under an hour, which means dinner on nights when you're running on fumes.
  • The cheese melts into the broth so naturally that people ask if there's cream in it, and you get to say no and feel a little bit smarter.
  • One pot means one pot to wash, and that alone might be worth making it twice a week.
02 -
  • If your soup breaks or gets grainy when you add the cheese, remove it from heat completely and stir slowly instead of whisking, which incorporates air and causes separation.
  • The texture depends entirely on your broccoli—tender-firm broccoli will float and stay green, while overcooked broccoli will disappear into the soup and thicken it, which isn't bad but is different.
03 -
  • Don't let the soup boil hard once the milk is in because high heat can cause the dairy to separate and your soup turns grainy instead of smooth.
  • Shred your own cheddar from a block instead of using pre-shredded if you can, because the anti-caking agents in bagged cheese sometimes prevent it from melting as smoothly.
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