Chicken Broccoli Cheddar Soup (Print View)

Creamy, comforting soup with tender chicken, fresh broccoli, and sharp cheddar. Ready in 45 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups fresh broccoli florets, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy

06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste

# How to Prepare:

01 - In a large pot, melt the butter over medium heat. Add the onion, carrot, and garlic. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle in the flour and stir continuously for 1 to 2 minutes to form a roux.
03 - Slowly whisk in the chicken broth and milk, ensuring no lumps form.
04 - Add the broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes until the broccoli is tender.
05 - Stir in the cooked chicken and simmer for another 5 minutes.
06 - Remove from heat and gradually stir in the shredded cheddar cheese until fully melted and smooth.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect—under 45 minutes from bare pot to steaming bowl.
  • The cheese melts so smoothly you'd swear there's cream in here, but it's just technique and good timing.
  • Leftovers actually taste better the next day when the flavors have settled and deepened.
02 -
  • Never add cheese to a pot that's still actively heating—it'll break and look grainy instead of creamy and smooth.
  • The roux matters more than you'd think; those two minutes of stirring flour in butter is what transforms this from thin broth into proper soup.
03 -
  • Buy pre-shredded cheddar if you're in a rush, but freshly shredded melts more smoothly because there's no anti-caking powder.
  • If your soup breaks or looks grainy, whisk in a tablespoon of cornstarch mixed with cold milk to salvage it—it works more often than you'd think.
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