Chicken Broccoli Cheddar Soup (Printable)

Creamy comfort loaded with tender chicken, fresh broccoli, and sharp cheddar 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 and 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

# 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 to 5 minutes until softened.
02 - Add 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 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 to 12 minutes until broccoli is tender.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, but do not boil.
07 - Remove from heat. Gradually add grated cheddar, stirring until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • The soup thickens beautifully without getting gloppy, a trick I learned after years of soupy disappointments.
  • The combination of sharp cheddar with subtle nutmeg creates this incredible depth that store-bought soups can never quite capture.
02 -
  • Never let the soup boil after adding the dairy or youll end up with a grainy texture that cant be fixed.
  • The order of ingredients truly matters here, I once added cheese before the broccoli was tender and ended up with unevenly cooked vegetables and clumped cheese.
03 -
  • If your soup breaks or looks curdled, whisk a tablespoon of cornstarch with cold water and stir it in slowly, it saved my soup when I accidentally let it boil too vigorously.
  • Shred the cheese while its cold, then let it come to room temperature before adding it to the soup for the smoothest melting experience.
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