Chicken Broccoli Cheddar Soup (Printable)

Creamy soup with tender chicken, fresh broccoli, and sharp cheddar—ready in 45 minutes.

# What You Need:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets
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

→ Seasonings

13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika
16 - Pinch of nutmeg

# How-To Steps:

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 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 free of lumps.
05 - Add broccoli florets, salt, 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 without allowing the soup to boil.
07 - Remove from heat. Gradually add grated cheddar cheese, stirring until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It feels like a warm hug from a heavy blanket on a cold afternoon.
  • The sharp cheddar creates a depth that makes store bought versions taste like water.
02 -
  • Boiling the soup after adding the cheese can cause the dairy to separate into an oily mess.
  • Tossing the broccoli in a little bit of lemon juice beforehand keeps the color bright instead of dull.
03 -
  • An immersion blender can turn half the soup into a thick puree while leaving some chunky bits for texture.
  • Adding a tiny bit of Dijon mustard at the very end enhances the sharpness of the cheese beautifully.
Go Back