Chicken Broccoli Cheddar Soup (Printer-friendly)

Loaded with tender chicken, fresh broccoli, and melted cheddar in a creamy broth.

# 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 and 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

# Steps:

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

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have dinner ready before you've even finished your day.
  • The cheese melts into every spoonful, creating that creamy texture that feels indulgent without requiring cream.
  • One pot means minimal cleanup, and the leftovers taste even better the next day.
02 -
  • Never skip the roux step thinking you can just add flour later—it needs that cooking time to lose its raw taste and actually thicken the soup.
  • Cheese breaks if the heat is too high when you add it, so remove from heat first and stir slowly until it melts, otherwise you get grainy soup instead of creamy.
03 -
  • If you want silky soup without chunks, blend half of it before adding the cheese—you get texture and creaminess without losing the whole vegetable experience.
  • Shred your cheese fresh from a block instead of using pre-shredded if you can, because the anti-caking agents in bagged cheese sometimes make it harder to melt smoothly.
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