Best Chicken Broccoli Cheddar Soup

There's something about a bowl of chicken broccoli cheddar soup that stops time on a hectic Wednesday—the kind of day when everything feels a bit too much and you just need comfort in a spoon. My neighbor brought over a thermos of this exact soup after I'd had a rough morning, and watching the steam curl up from the bowl while she told me it was no big deal to make felt like the kindest gift. That afternoon, I made my own version, and the whole kitchen filled with this warm, buttery aroma that made my shoulders relax. Now I make it whenever someone I care about needs a little picking up, or honestly, whenever I need to feel like I'm taking care of myself.

I made this for my sister during her first week of a new job, when she was too tired to think about dinner but too anxious to sleep properly. She sat at my kitchen counter with a mug cradled in both hands, and after the first bite, she actually closed her eyes for a second and just breathed. We didn't talk much—just sat there while the soup disappeared, and I realized that sometimes the most powerful thing you can do is show up with something warm and honest.

Ingredients

• Cooked chicken breast, diced or shredded (2 cups): Use a rotisserie chicken to save time, or poach chicken breasts in the broth itself for deeper flavor—either way, tender pieces melt into the soup.
• Broccoli florets (4 cups): Cut them into bite-sized pieces so they cook evenly and don't get lost in the bowl; fresh broccoli holds its color and slight crunch better than frozen.
• Carrot, diced (1 medium): The natural sweetness balances the sharpness of the cheddar and adds a gentle earthiness.
• Onion, finely chopped (1 small): This is your flavor foundation; don't skip it, and don't rush sautéing it.
• Garlic, minced (2 cloves): Fresh garlic makes all the difference—it wakes up the entire pot.
• Celery stalks, diced (2): They add a subtle vegetal depth that keeps the soup from tasting one-dimensional.
• Sharp cheddar cheese, grated (2 cups): Grate it yourself from a block if you can; pre-shredded has anti-caking agents that make it grainy when melted.
• Whole milk (2 cups): Full-fat matters here because it carries the cheese flavor beautifully.
• Heavy cream (1 cup): This is what makes it feel luxurious; don't substitute with half-and-half and expect the same richness.
• Unsalted butter (2 tablespoons): Your blank canvas for the sauté, and it matters.
• Low-sodium chicken broth (4 cups): Taste it first because salt levels vary wildly between brands.
• All-purpose flour, or gluten-free flour (2 tablespoons): This creates the roux that thickens everything without making it starchy or heavy.
• Salt (1 teaspoon), black pepper (½ teaspoon), smoked paprika (¼ teaspoon optional), nutmeg (pinch optional): Smoked paprika adds a whisper of something smoky that makes people ask what your secret is; nutmeg should be barely detectable but transforms the entire depth.

Instructions

Build your flavor base:

Melt the butter in your pot over medium heat, then add the onion, celery, and carrot together—they should sizzle gently and soften into this fragrant base in about 4 to 5 minutes, releasing their sweetness into the butter.

Add the garlic:

Once the vegetables are soft and the onions are turning translucent, add the minced garlic and let it cook for exactly one minute—you'll smell it transform the whole pot.

Make your roux:

Sprinkle the flour over everything and stir constantly so it coats all the vegetables; cook it for 1 to 2 minutes to cook out the raw flour taste, which is essential for a refined-tasting soup.

Whisk in the broth:

Gradually pour in the chicken broth while whisking to break up any lumps, keeping everything smooth and lump-free.

Cook the broccoli until tender:

Add the broccoli florets, salt, pepper, paprika, and nutmeg, then bring everything to a gentle boil before reducing the heat and simmering for 10 to 12 minutes until the broccoli is just tender but still holds its bright green color.

Bring it together:

Stir in the cooked chicken, milk, and cream, heating gently for about 5 minutes without letting it boil, which would break the creaminess.

Melt in the cheese:

Remove from heat and add the grated cheddar gradually while stirring, so it melts evenly and incorporates fully instead of clumping—this is the moment where everything becomes silky and rich.

Taste and finish:

Take a spoonful, let it cool just enough, taste it honestly, and adjust the salt and pepper until it tastes like comfort in a bowl.

Save

My dad tasted this soup and immediately asked for the recipe, which meant something coming from someone who usually orders takeout instead of cooking. Now he makes it for himself on Sunday nights, and I love knowing that this soup lives in his kitchen now, part of his regular rotation of things that make him feel taken care of.

The Secret to Creamy Without Being Heavy

The trick is the roux at the beginning—that flour cooked into the butter creates a foundation that thickens everything naturally, so you don't end up with a soup that feels like drinking liquid cheese or a pot of cream that makes you feel sluggish afterward. The balance between the chicken broth, milk, and cream matters too; too much cream and it becomes dessert, too little and it tastes thin. I learned this by trial and a few failures, and now I know that the right ratio makes the cheese taste like the star rather than an afterthought drowning in liquid.

Timing and Temperature Matter More Than You'd Think

The broccoli should be tender but not mushy, and the soup should be hot enough to serve but never boiled once the milk and cream go in—boiling breaks down the creaminess and can separate everything into an oil slick and sad liquid. I keep the heat at a gentle medium-low for those last few minutes, almost like I'm coaxing everything to stay together. Watch it instead of walking away; soup is forgiving but not infinitely patient.

Ways to Make It Your Own

This soup is honest enough to be made exactly as written but flexible enough to bend to what you have and what you love. Add a splash of hot sauce or Dijon mustard if you want a little edge, use turkey instead of chicken if that's what's in your freezer, or blend half the soup smooth with an immersion blender if you prefer that texture instead of the vegetable chunks. Some people add fresh thyme or crispy bacon on top, others serve it over rice to make it heartier, and honestly, any of these moves would be delicious.

• Substitute gluten-free flour if needed, and the soup stays just as creamy and satisfying.
• Try a combination of sharp and extra-sharp cheddar for even more character.
• Serve with warm crusty bread so you can soak up every last drop.

Save

This soup has become my answer to so many moments—the ones where someone needs comfort, where I need comfort, where winter feels endless or a Tuesday feels too heavy. It's made people feel seen, fed them properly, and reminded us all that sometimes the most generous thing you can do is spend 45 minutes making something that tastes like care. Make this, share it, and watch what happens.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the soup without thawing, but reduce cooking time by 2-3 minutes since frozen broccoli is already blanched.

→ How do I prevent the cheese from clumping?

Remove the pot from heat before adding cheese and add it gradually while stirring constantly. Using freshly grated cheese instead of pre-shredded also helps, as pre-shredded contains anti-caking agents.

→ Can I make this soup ahead of time?

Yes, prepare the soup up to 2 days ahead and store in the refrigerator. Reheat gently over low heat, stirring frequently. You may need to add extra milk or broth to restore the creamy consistency.

→ What can I substitute for heavy cream?

Use half-and-half for a lighter version, or combine whole milk with a tablespoon of cornstarch for thickness. Greek yogurt added at the end also works, but avoid boiling after adding it.

→ How long does leftover soup keep?

Store in an airtight container in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months, though the texture may be slightly grainier after thawing due to the dairy content.

→ Can I make this in a slow cooker?

Yes, sauté the vegetables first, then transfer everything except cheese and cream to the slow cooker. Cook on low for 4-6 hours. Add cream and cheese in the last 15 minutes of cooking.