Chicken Broccoli Cheddar Soup (Printable)

Creamy soup with tender chicken, fresh broccoli, and sharp cheddar cheese

# 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 & 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:

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 vegetables are softened.
02 - Add minced 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, black 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 - Ladle soup into bowls and serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Hints:

01 -
  • The combination of sharp cheddar and smoky paprika creates this incredible depth that store-bought soups can never quite capture.
  • You can customize the thickness to your preference, making it either spoonable or almost stew-like for those nights when nothing but maximum comfort will do.
02 -
  • The first time I made this, I added all the cheese at once and ended up with a clumpy disaster that took forever to smooth out.
  • I learned through kitchen heartbreak that if you let the soup boil after adding the dairy, youll end up with a grainy texture that cant be fixed, so gentle heat is absolutely non-negotiable during those final steps.
03 -
  • When reheating leftovers, add a splash of fresh broth or water first, then stir in additional cream at the end to restore the original silky texture that might have thickened in the refrigerator.
  • Shredding your own cheese from a block rather than using pre-packaged shredded cheese makes all the difference, as the anti-caking agents in packaged varieties can make your soup grainy.
Go back