Chicken Broccoli Cheddar Soup

My neighbor swears by this soup when the first real cold snap hits—she makes a massive batch and somehow it disappears before lunch. I was skeptical until I tasted hers one November afternoon, steam rising from the bowl while we sat on her porch wrapped in blankets. The chicken was impossibly tender, the broccoli still had a little bite to it, and that cheddar just coated everything in this warm, savory comfort. I asked for her method that same day, and what she described was so straightforward that I felt a bit silly for never trying it myself.

The first time I made this for my own family, I wasn't paying attention to the roux and let it brown slightly too much, which gave the soup this almost nutty undertone that nobody expected. My daughter asked if it was intentional, and instead of admitting my mistake, I claimed it was a "caramelized version" and suddenly everyone wanted seconds. Now I do it on purpose sometimes, especially on nights when the house feels too quiet and needs something a little richer.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Using rotisserie chicken saves real time and honestly tastes less dry than home-cooked versions that sit around.
• Fresh broccoli florets, 2 cups chopped: Frozen works, but fresh florets stay a bit firmer and hold their color better through simmering.
• Carrot, 1 medium peeled and diced: This adds natural sweetness that balances the sharpness of the cheddar in a way that feels almost unnoticed.
• Onion, 1 small finely chopped: Finely chopped onion dissolves into the broth and builds the flavor foundation.
• Garlic, 2 cloves minced: Fresh garlic makes all the difference—jarred has a slightly tinny taste by comparison.
• Whole milk, 2 cups: Half-and-half makes it richer, but whole milk keeps it comforting without feeling heavy.
• Low-sodium chicken broth, 2 cups: Low-sodium lets you control the salt level and prevents the cheese from making it unbearably salty.
• Sharp cheddar cheese, 1½ cups shredded: Sharp cheddar has enough personality that you taste it; mild cheddar disappears into the background.
• Unsalted butter, 2 tablespoons: Unsalted gives you control, and it creates the perfect base for the roux without adding extra sodium.
• All-purpose flour, 2 tablespoons (or gluten-free flour): This thickens without making the soup taste floury if you cook it properly in the butter first.
• Dried thyme, ½ teaspoon: Thyme adds an herbal note that makes this feel like it simmered for hours instead of minutes.
• Paprika, ½ teaspoon: A touch of paprika gives subtle color and a whisper of warmth.
• Salt and black pepper, to taste: Always taste before serving—the broth and cheese add their own salt, so you're usually adding less than you think.

Instructions

Melt the butter and soften the base:

In a large pot over medium heat, let the butter melt until it foams slightly, then add your onion, carrot, and garlic. You'll smell them starting to soften after about 3 minutes—that's when you know you're on track. Cook for another minute or two until the onion turns translucent and the garlic loses that sharp edge.

Make the roux:

Sprinkle the flour right over the vegetables and stir constantly for about 1 to 2 minutes—this cooks out the raw flour taste and creates a paste that'll thicken your soup later. If it starts to stick or brown too quickly, lower the heat slightly.

Add the liquids carefully:

Slowly pour in the chicken broth while whisking constantly, then add the milk the same way. Taking your time here prevents lumps and helps everything incorporate smoothly. The mixture should start thickening almost immediately.

Simmer the broccoli and seasonings:

Toss in the broccoli, thyme, paprika, salt, and pepper, then let everything simmer gently for 10 to 12 minutes until the broccoli is tender but still has a slight firmness. Taste a floret to check—it should have no crunch left but shouldn't turn to mush either.

Add the chicken and warm through:

Stir in your cooked chicken and let it simmer for 5 more minutes just to heat it through. This isn't about cooking the chicken—it's about letting all the flavors mingle.

Finish with cheese:

Remove the pot from heat, then gradually add your shredded cheddar while stirring slowly and steadily. Adding it off the heat prevents the cheese from becoming grainy or separating. Keep stirring until every shred melts into the soup and you have this silky, golden liquid.

Taste and serve:

Give it one final taste and adjust your salt and pepper if needed. Ladle into bowls and serve hot, with extra cheese, crusty bread, or a handful of fresh herbs if you're feeling generous.

Save

There's something about watching someone wrap both hands around a warm bowl of this soup that makes you feel like you've actually accomplished something in the kitchen. A colleague brought hers in a thermos last winter and the whole office smelled like melted cheese and broccoli for hours—nobody complained.

When to Make This

This soup doesn't need an excuse, but it hits different when the weather turns cold or when someone in the house is under the weather. It's the kind of meal that feels both nourishing and indulgent at the same time, which is partly why it disappears so quickly. I've made it on lazy Sundays just because the ingredients were already in the kitchen, and I've made it as a last-minute dinner when plans fell through.

How to Customize It

The beauty of this recipe is that it's flexible without becoming unrecognizable. Swap the broccoli for cauliflower and it becomes lighter; add diced potatoes and it becomes heartier. Some people blend half the soup before adding the cheese, which creates this luxurious texture where the broccoli almost disappears while still being there. I once added a handful of spinach at the very end and nobody even noticed, but it added this quiet vegetable boost that felt clever.

Storage and Reheating Tips

This soup keeps beautifully in the refrigerator for about four days, though the broccoli does soften more with time. Reheat it gently over medium-low heat with a splash of extra milk to loosen it back up, and avoid boiling or you risk the cheese separating. It also freezes reasonably well if you store it without the cheese and add that when you reheat, though honestly it's so easy to make fresh that most people just make it again.

• Let cooled soup reach room temperature before refrigerating to prevent condensation from making it watery.
• Freeze portions in individual containers so you can thaw exactly what you need.
• When freezing, save the cheese to add fresh after reheating for the smoothest texture.

Save

Make this soup and you'll understand why people keep asking you to bring it to potlucks. It's simple enough to feel effortless but tastes like you've been simmering it all day.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance. Store in the refrigerator and reheat gently over medium-low heat, stirring occasionally to prevent separating.

→ Can I freeze this soup?

Freezing works best before adding the cheese. Cool completely, transfer to freezer-safe containers, and store up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the cheese.

→ What can I use instead of chicken?

Leftover turkey works beautifully. For a vegetarian version, substitute white beans like cannellini or chickpeas for protein, and use vegetable broth instead of chicken broth.

→ How do I prevent the dairy from curdling?

Avoid boiling the soup once the milk and cheese are added. Keep the heat at medium-low or lower, and stir continuously when incorporating the cheese. Remove from heat immediately once melted.

→ Can I use frozen broccoli?

Frozen broccoli works in a pinch. Thaw and drain before adding, and reduce simmering time to 5–8 minutes since frozen vegetables are already partially cooked during blanching.

→ How do I make it thicker?

Increase flour to 3 tablespoons for a heartier consistency. Alternatively, mash some of the cooked broccoli against the pot's side or blend a portion before returning chicken and cheese to the pot.