Chicken Broccoli Cheddar Soup

The wind rattling the kitchen window used to mean it was time for grilled cheese but this soup changed my mind. The smell of sauteing onions always pulls my housemates into the kitchen before the broth even hits the pot. We usually end up huddled around the stove waiting for the cheese to hit the velvet liquid. This recipe evolved from a lucky mistake when I ran out of potatoes and grabbed a bag of broccoli instead. Now it is the only thing we want on a rainy Tuesday.

One evening I accidentally added a bit too much nutmeg and discovered it made the cheese flavor pop in a way I never expected. My friend Sarah still asks for that specific batch even though I have tried to replicate the ratio dozens of times. We sat on the floor with mismatched bowls because the table was covered in craft projects. That night the soup was the only thing that felt organized and perfect.

Ingredients

• Chicken: I prefer using a rotisserie bird because the skin adds a salty richness to the base.
• Broccoli: Cutting the florets into tiny bite sized pieces ensures you get a bit of green in every single spoonful.
• Sharp Cheddar: Please grate this yourself from a block to avoid the grainy texture that pre shredded cheese often has.
• Heavy Cream: This is the secret to that restaurant quality mouthfeel that coats the back of your spoon.
• Chicken Broth: A low sodium version lets you control the salt levels without making the final dish overwhelming.
• Nutmeg: Just a tiny pinch makes the cheese taste more like itself and adds a mysterious warmth.
• Carrots and Celery: These provide the essential aromatic foundation that makes the kitchen smell like home.
• Unsalted Butter: Using unsalted butter allows you to be the boss of the seasoning as the soup reduces.
• Spices: The smoked paprika adds a tiny hint of fire that balances the creamy weight of the dairy.

Instructions

Aromatic Base:

Melt the butter until it bubbles and toss in your chopped onions, celery, and carrots until they look glassy.

Garlic Infusion:

Drop in the minced garlic and wait for that sudden punch of fragrance that fills the entire room.

Building the Roux:

Sprinkle the flour over the softened vegetables and stir until everything looks pasty and golden.

Broth Blend:

Slowly pour in the chicken broth while whisking constantly to keep the base smooth and lump free.

Veggie Simmer:

Add the broccoli and spices then let the pot bubble gently until the florets turn a deep vibrant green.

Creamy Finish:

Stir in the cooked chicken and dairy then watch the liquid turn into a beautiful pale gold.

The Cheese Melt:

Turn off the heat and fold in the cheddar slowly so it becomes a silky ribbon of flavor.

Save

There was a winter when my sister was under the weather and this soup was the only thing she could finish. I brought a thermos of it to her porch and we talked through the screen door while the steam rose into the freezing air.

Finding the Perfect Texture

If you like a thicker base you can let the broth and flour mixture cook for an extra three minutes before adding the greens. I have learned that the thickness often depends on how finely you dice your carrots and celery. Sometimes I leave them chunky for a more rustic feel when I am particularly hungry.

The Cheddar Factor

Choosing the right cheese is honestly the most important decision you will make for this entire meal. A white sharp cheddar gives a sophisticated bite while a classic orange cheddar provides that nostalgic glow we all love. I once tried a smoked gouda blend and it was a total game changer for game night.

Serving and Storing

This soup actually tastes even better the next day after the flavors have had a chance to mingle in the fridge. Just be careful when reheating so you do not break the emulsion of the cheese and cream.

• Use a heavy bottomed pot for reheating to prevent the bottom from scorching.
• Add a splash of milk if the soup has thickened too much overnight.
• Top each bowl with a few extra cracks of black pepper for a bit of heat.

Save

I hope this bowl brings as much comfort to your kitchen as it does to mine. Enjoy every creamy bite with someone you love.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 2 days in advance and refrigerate. Reheat gently over low heat, stirring occasionally to prevent separation. Add cheese just before serving.

→ How do I store leftovers?

Cool completely and store in an airtight container for 3-4 days. The soup may thicken when chilled—thin with a splash of milk or broth when reheating.

→ Can I freeze this soup?

Freezing works best before adding cheese and cream. Cool the base, freeze for up to 3 months, then thaw and finish with dairy when reheating.

→ What can I use instead of chicken?

Substitute leftover turkey, rotisserie chicken, or diced ham. For a vegetarian version, use white beans or extra broccoli and vegetable broth.

→ How do I make it thicker?

Increase flour to 3 tablespoons, blend part of the soup with an immersion blender, or add a diced potato during simmering for natural thickening.

→ Can I use frozen broccoli?

Frozen broccoli works well—add during the last 8 minutes of simmering to prevent mushiness. No need to thaw first.