Pin it Last winter when the chill wouldn't leave our bones, I started experimenting with heartier soups than my usual repertoire. The day I first made this Chicken Broccoli Cheddar creation, my kitchen windows steamed up completely while the aromas filled every corner of the house. My husband walked in from shoveling snow, took one deep breath, and immediately asked what was making that incredible smell. From that moment, this soup became our cold-weather salvation.
I first served this soup at our neighborhood book club when it was Margarets turn to host but she came down with a terrible cold. Everyone brought something to help, and I arrived with a large pot of this steaming soup. Six people asked for the recipe before the evening ended, and now its become something of a tradition whenever someone in our circle needs a pick-me-up.
Ingredients
- Sharp cheddar cheese: I discovered that the sharper the cheddar, the more complex your soup becomes, and grating it yourself rather than using pre-shredded makes an enormous difference in how smoothly it melts.
- Cooked chicken breast: Rotisserie chicken works beautifully here if youre short on time, and the slight roasted flavor adds another wonderful dimension to the soup.
- Broccoli florets: Try to cut them relatively uniform in size so they cook evenly, and dont discard those stems, they add amazing flavor to the broth.
- Smoked paprika: Just that quarter teaspoon transforms the entire character of the soup with a subtle smokiness that makes people wonder what your secret ingredient might be.
- Heavy cream: This is where the magic happens for that silky texture, and I dont recommend substituting with anything lighter if you want that true comfort-food richness.
Instructions
- Build your flavor base:
- Melt that butter until it starts to foam slightly, then toss in your diced onion, celery and carrot. The kitchen will immediately fill with that sweet, aromatic melody that signals good things are coming.
- Create the roux:
- When you sprinkle the flour over your softened vegetables, make sure to keep stirring so it coats everything evenly. Youll notice the mixture thickening and developing a slightly nutty aroma when its ready for the broth.
- Add the broccoli strategically:
- Pour in your broth first, then add the broccoli so it can simmer in all that flavor. The broccoli will brighten to that perfect emerald green when its just right.
- Master the dairy addition:
- This is critical take the pot off the direct heat before adding milk, cream and especially the cheese. The gentle residual warmth will melt everything perfectly without any risk of curdling.
- Cheese incorporation technique:
- Add the cheddar in small handfuls, stirring each addition until completely melted before adding more. This patience rewards you with the silkiest, smoothest soup texture imaginable.
Pin it One particularly memorable evening, my teenage son brought three friends home unexpectedly right as I was ladling this soup into bowls. I panicked about not having enough, but miraculously, with some extra bread on the side, everyone was satisfied. One of his friends, known for being a picky eater, asked if he could take some home for his lunch the next day. Sometimes the highest compliments come from the most unexpected critics.
Make-Ahead Options
Through much trial and error, Ive found this soup actually improves overnight in the refrigerator as the flavors meld together. The broccoli softens a bit more and infuses throughout the base, while the cheese seems to intensify. Just reheat it gently on the stovetop rather than microwaving, which can make the texture inconsistent. A splash of fresh cream stirred in just before serving brings it back to its original glory.
Texture Variations
Some evenings call for comfort with more texture, while others demand silky smoothness. Ive discovered you can customize this soup to suit any preference. For a completely smooth version, use an immersion blender on the entire pot after the broccoli is tender but before adding cheese. For something in between, blend just half the soup then recombine, giving you creamy base with delightful chunks of vegetable and chicken throughout.
Serving Suggestions
The way you serve this soup can transform it from a simple weeknight dinner to something that feels special enough for guests. My favorite accompaniment is a rustic sourdough bread, torn rather than sliced, for dipping into those creamy depths.
- For a complete meal, serve in bread bowls made from hollowed-out round sourdough loaves that soak up the creamy broth as you eat.
- A simple side salad with bitter greens like arugula dressed with lemon vinaigrette provides a bright counterpoint to the richness.
- Keep extra grated cheese, chopped chives, and crispy bacon bits in small bowls at the table for everyone to customize their own bowl.
Pin it This soup has become more than just a recipe in our home, its a tradition, a comfort, a way of saying I care without words. I hope it brings the same warmth to your kitchen table that it has to mine.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance and store in the refrigerator. Reheat gently over low heat, adding a splash of milk if it thickens too much. For best results, add the cheddar cheese when reheating to maintain smooth texture.
- → Can I freeze chicken broccoli cheddar soup?
Freezing is possible but may cause slight separation due to the dairy content. Cool completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, whisking to recombine. The texture may be slightly creamier if you add fresh cheese when reheating.
- → What can I use instead of heavy cream?
Half-and-half works well for a lighter version, or use additional whole milk for a less rich soup. For a dairy-free option, coconut cream provides similar thickness with a subtle coconut flavor. Cashew cream or evaporated milk are also suitable alternatives.
- → How do I prevent the cheese from clumping?
Remove the pot from heat completely before adding cheese. Gradually sprinkle in small handfuls while stirring continuously, allowing each addition to melt before adding more. Using freshly grated cheese rather than pre-shredded also helps it melt smoothly.
- → Can I use raw chicken instead of cooked?
Absolutely. Add 1 pound of boneless chicken breasts or thighs during step 5 when you add the broccoli. Simmer for 12-15 minutes until the chicken reaches 165°F internally, then remove, shred or dice, and return to the pot. This method infuses more flavor into the broth.
- → How can I make this soup thicker or thinner?
For a thicker soup, increase the flour to 3 tablespoons or blend a portion with an immersion blender. To thin, add more chicken broth or milk until reaching desired consistency. Remember the soup thickens slightly as it cools.