Pin it My neighbor dropped off a rotisserie chicken one Tuesday evening, and I had no idea what to do with it until I opened my fridge and saw broccoli wilting on the shelf. That's when it hit me—a soup that would turn both into something warm and comforting. What started as a way to use up ingredients became the soup I now make whenever someone needs comfort food, whether they're recovering from a cold or just tired of the rain.
I made this soup for my friend Marcus on a Sunday afternoon when he texted saying he felt under the weather, and watching him eat three bowls back-to-back told me everything I needed to know. He said it tasted like someone actually cared about him, which is exactly what good food does.
Ingredients
- Cooked chicken breast, 2 cups diced or shredded: Use a rotisserie chicken if you want to skip the cooking step—it shreds beautifully and adds depth.
- Fresh broccoli florets, 2 cups chopped: Cut them smaller than you think; they shrink a bit and you want them tender but not mushy.
- Carrot, 1 medium peeled and diced: The sweetness balances the sharpness of the cheddar in ways you won't expect.
- Onion, 1 small finely chopped: This is your flavor foundation, so don't skip the sautéing step.
- Garlic, 2 cloves minced: Fresh garlic makes a real difference; jarred will work but won't have the same brightness.
- Whole milk, 2 cups: This is what makes the soup creamy without being heavy—don't substitute with cream unless you want it almost too rich.
- Low-sodium chicken broth, 2 cups: Low-sodium matters because you're adding cheese, which brings its own salt.
- Sharp cheddar cheese, 1½ cups shredded: Sharp cheddar has more flavor than mild, so you can use less and still get that cheesy taste in every bite.
- Unsalted butter, 2 tablespoons: This is your starting point for building the roux, the base that thickens everything.
- All-purpose flour, 2 tablespoons: The roux prevents lumps and creates that velvety texture—make sure to stir it constantly.
- Dried thyme, ½ teaspoon: Thyme brings an earthy warmth that makes the soup feel like home cooking.
- Paprika, ½ teaspoon: Just a whisper of it adds color and a gentle warmth without heat.
- Salt and black pepper, to taste: Always taste before serving because you might need more than you think.
Instructions
- Build your base with softened vegetables:
- Melt the butter over medium heat and add the onion, carrot, and garlic, cooking for 4–5 minutes until everything softens and the smell fills your kitchen. You'll know it's ready when the onion turns translucent and the garlic stops being sharp.
- Create the roux for silky texture:
- Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes—this cooks the flour and prevents lumps. The mixture will look like wet sand, which is exactly what you want.
- Whisk in the liquids slowly:
- Slowly add the broth and milk while whisking constantly to keep lumps from forming. This is the moment where patience pays off; rushing it means a grainy soup.
- Simmer the broccoli until tender:
- Add the broccoli along with the thyme, paprika, salt, and pepper, then bring to a simmer and cook for 10–12 minutes. The broccoli should be soft enough to cut with a spoon but still holding its shape.
- Add the chicken and warmth:
- Stir in the cooked chicken and simmer for another 5 minutes to let it absorb the flavors around it. This isn't about cooking the chicken again; it's about letting it become part of the whole.
- Melt in the cheese carefully:
- Remove from heat and gradually stir in the cheddar cheese until it's fully melted and smooth—the heat of the soup will do the work. If you dump it all in at once, you risk getting clumps instead of creaminess.
- Taste and adjust before serving:
- Take a spoonful and really taste it, then decide what it needs—more salt, pepper, or even a pinch more thyme. This step takes 30 seconds and makes the difference between good and great.
Pin it There's a moment in this soup's life where it stops being ingredients and becomes something that wraps around you like a hug. That's the moment you taste it, and the cheese, chicken, and broccoli are all talking to each other perfectly.
Make It Your Own
This soup is flexible in the way that good comfort food should be. I've added diced potatoes for more heartiness, swapped broccoli for cauliflower when that's what I had, and even thrown in a handful of spinach at the end because it was there. The core—the roux, the broth, the cheese—stays the same, but everything else can bend to what your kitchen and mood need.
Storing and Reheating
This soup stores beautifully for 3–4 days in the fridge and actually tastes better the next day when all the flavors have had time to get to know each other. Reheat gently over low heat with a splash of extra milk if it thickens too much, and never use high heat or you'll risk breaking the cheese.
Serving Suggestions and Pairings
Serve this soup hot in a bowl with something crispy on the side—crusty bread is the obvious choice, but I've also done it with oyster crackers, a grilled cheese sandwich torn into chunks, or even just some buttered toast. The soup is filling enough to be a meal on its own, but a light salad with vinaigrette cuts through the richness in a way that feels right.
- Pair with a buttery roll for soaking up every last spoonful of cheese.
- Top with crumbled bacon or fresh thyme if you want to feel fancy without any extra effort.
- Serve with a crisp white wine or just ice-cold water to balance the richness.
Pin it This is the kind of soup that reminds you why cooking for people matters—it asks so little and gives back so much. Make it for someone you care about, or make it for yourself and sit with it on a day that needs softness.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 3 days in advance and store in the refrigerator. Reheat gently over medium-low heat, stirring occasionally to prevent the dairy from separating. Add a splash of milk if it becomes too thick.
- → Can I freeze this soup?
Freezing is possible but may affect the creamy texture. For best results, freeze before adding the cheese. Thaw overnight in the refrigerator, reheat, then stir in the shredded cheddar until melted and smooth.
- → What can I use instead of chicken?
Substitute with cooked turkey, ham, or leave it vegetarian by adding white beans or chickpeas for protein. You can also use shredded rotisserie chicken for a quick shortcut.
- → How do I make it thicker or thinner?
For a thicker soup, increase the flour to 3 tablespoons or blend part of the soup. To thin it out, add more broth or milk until reaching your desired consistency.
- → Can I use frozen broccoli?
Frozen broccoli works well in this dish. Add it directly to the simmering broth and cook for 5-7 minutes until tender. No need to thaw first, though it may release more liquid into the soup.