Chicken Broccoli Cheddar Soup

The first time I made this soup, it was snowing sideways and I had nothing but a rotisserie chicken, some sad broccoli florets, and a block of cheddar that needed using. My roommate walked through the door, shook off her wet coat, and literally said what is that smell before even taking off her boots.

Last winter my cousin came over after a terrible day at work and I quietly made a double batch. She sat at my counter with a spoon, dipping into the pot between stirrings, and eventually told me she forgot she was supposed to be upset.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here, saving you time and adding extra flavor to the broth
• Fresh broccoli florets: Cut them into bite sized pieces so they cook evenly and stay tender crisp
• Medium carrot: Diced small, this adds natural sweetness that balances the sharp cheddar
• Small onion: Finely chopped so it virtually disappears into the creamy base
• Garlic cloves: Minced fresh gives the best aroma, but garlic powder works in a pinch
• Whole milk: The fat content matters for texture, though you can get away with half and half
• Low sodium chicken broth: Essential for depth, and starting low sodium lets you control the salt
• Sharp cheddar cheese: Always shred it yourself because pre shredded cheese has anti caking agents that prevent smooth melting
• Unsalted butter: This is the foundation of your roux, so do not use margarine or spread
• All purpose flour: Gluten free flour works if that is how you roll, no adjustment needed
• Dried thyme: Earthy and subtle, this ties all the savory flavors together
• Paprika: Just a hint adds warmth and the prettiest golden color
• Salt and black pepper: Taste at the end because the cheese and broth already bring salt

Instructions

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Start your flavor base:

Melt butter in a large pot over medium heat, then add onion, carrot, and garlic. Cook for about 5 minutes until the onion turns translucent and your kitchen starts smelling amazing.

Build the roux:

Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes. You want to cook out the raw flour taste without letting it brown.

Create the creamy foundation:

Slowly whisk in the chicken broth first, then the milk, taking your time to prevent any lumps from forming. The mixture will thicken beautifully as it comes to temperature.

Add the vegetables:

Stir in broccoli florets along with thyme, paprika, salt, and pepper. Let everything simmer for 10 to 12 minutes until the broccoli is fork tender.

Bring in the chicken:

Add your cooked chicken and let the soup simmer for another 5 minutes so the flavors meld together.

Melt in the cheese:

Remove the pot from heat completely before gradually stirring in the shredded cheddar. Keep stirring until every bit is melted and the soup is silky smooth.

Final taste check:

Give it a final seasoning adjustment if needed, then serve hot with extra cheese on top.

Save

This has become my go to when friends need feeding, which happens more often than you would think. Something about soup just makes people stay at the table longer, talking well past when the bowls are empty.

Making It Your Own

Sometimes I swap cauliflower for half the broccoli, especially when I have both in the fridge. Potatoes work too and make it even more filling, just cube them small and add them with the carrots so they have time to soften.

Getting The Texture Just Right

If you want a restaurant style creamy soup, blend about half of it with an immersion mixer before adding the cheese and chicken. Leave some chunks for texture, or go completely smooth if that is your preference.

Serving Suggestions

Crusty bread is non negotiable for dipping into every bowl. A simple green salad with vinaigrette cuts through the richness nicely too.

• Grilled cheese sandwiches take this from dinner to comfort food heaven
• Crackers work if you need something quick and crunchy
• Top with extra shredded cheese while it is still hot

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

This soup has seen me through sick days, bad news, and Tuesday nights when cooking felt impossible. Maybe that is exactly what comfort food is supposed to do.

Recipe FAQ

→ Can I make this ahead of time?

Yes, prepare up to 3 days ahead and store in the refrigerator. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Add a splash of milk if it thickens too much.

→ What's the best way to thicken this soup?

The roux made with butter and flour provides the classic creamy texture. For a lighter version, blend part of the vegetables before adding the cheese, or use potato flakes instead of flour.

→ Can I freeze this soup?

Freezing works best before adding the cheese, as dairy can separate when thawed. Cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What type of chicken works best?

Rotisserie chicken adds great flavor and saves time. Alternatively, poach boneless chicken breasts in the broth for 15 minutes, then shred and return to the pot. Leftover cooked chicken works perfectly too.

→ How do I prevent the cheese from clumping?

Remove the pot from heat before adding shredded cheese. Gradually stir in small handfuls, allowing each to melt completely before adding more. Room temperature cheese melts more evenly than cold.

→ Can I make this dairy-free?

Substitute full-fat coconut milk or cashew cream for the dairy milk. Use nutritional yeast or vegan cheddar shreds in place of traditional cheese. The texture will be slightly different but still satisfying.