Best Chicken Broccoli Cheddar Soup (Printable)

Creamy soup with tender chicken, fresh broccoli, and sharp cheddar cheese. Comforting and satisfying in every bite.

# What You Need:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets, approximately 1 large head
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 and 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

# Directions:

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 remains smooth and lump-free.
05 - Add broccoli florets, salt, black 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 heavy cream. Heat gently for 5 minutes without boiling.
07 - Remove from heat. Gradually add grated cheddar, stirring continuously until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, garnished with additional cheddar cheese or fresh herbs if desired.

# Top Tips:

01 -
  • It's ready in under an hour but tastes like you spent all day simmering love into a pot.
  • The sharp cheddar doesn't get lost in the cream—it actually shines and makes every spoonful taste like a hug.
  • It's packed with actual protein from the chicken, so it keeps you satisfied without that heavy, sluggish feeling.
  • One pot, minimal cleanup, maximum comfort—this is the soup you make when you want results, not drama.
02 -
  • Never add cold cheese directly to the hot soup and expect it to melt smoothly—remove from heat first, then add it slowly while stirring, or it'll separate and get grainy.
  • If you're tempted to rush the vegetable sauté, resist it; those 4 to 5 minutes are where the flavor actually develops, and you can taste the difference between a soup made in a hurry and one made with intention.
03 -
  • Grate your own cheese from a block instead of using pre-shredded; the difference in how smoothly it melts is honestly life-changing.
  • If you make this ahead and reheat it, do so gently on the stovetop over low heat, stirring often, so the cream doesn't break and separate—never use high heat for reheating soup.
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