Chicken Broccoli Cheddar Soup

My neighbor Sarah showed up at my door one gray November afternoon with a thermos of the most incredible soup I'd ever tasted, and wouldn't you know it, I spent the next week pestering her for the recipe. Turns out it was her grandmother's chicken broccoli cheddar soup, though she'd modernized it with sharp cheddar and a trick or two that made it silkier than anything I'd attempted before. When she finally wrote it down on the back of an old grocery list, I realized how deceptively simple it was, just a handful of ingredients that somehow tasted like comfort itself. Now I make it whenever someone I love needs warming up from the inside out.

I made this for my coworkers during a particularly brutal week of deadlines, and watching them go quiet for a moment after that first spoonful—that's when I knew I'd nailed something. One guy asked for seconds before he'd even finished his first bowl, and someone else wanted to know if I'd gone to culinary school, which made me laugh out loud.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Using rotisserie chicken saves you time and adds a subtle roasted depth; if you poach your own, make sure not to oversalt the broth since you'll be adding more seasoning later.
• Fresh broccoli florets, 2 cups chopped: Cut them into bite-sized pieces so they cook evenly and don't overwhelm the spoon; if your broccoli is particularly thick, halve the crowns first.
• Medium carrot, peeled and diced: The sweetness balances the sharpness of the cheddar beautifully, and dicing small means it softens at the same pace as the onion.
• Small onion, finely chopped: This is your flavor foundation, so don't skip it or rush past sautéing it; you want it translucent and soft before moving forward.
• Garlic, 2 cloves minced: Fresh garlic wakes up the whole pot, and mincing it fine prevents any sharp, raw bites in the finished soup.
• Whole milk, 2 cups: The richness matters here; low-fat milk will give you a thinner, less luxurious result.
• Low-sodium chicken broth, 2 cups: Low-sodium lets you control the salt level, and honestly, you'll taste the quality of your broth in this soup more than in a complicated dish.
• Sharp cheddar cheese, 1½ cups shredded: The word sharp is key; mild cheddar gets lost in the vegetables and broth, while sharp cheddar sings.
• Unsalted butter, 2 tablespoons: Unsalted gives you control over the final salt balance and tastes cleaner than salted butter in a soup this simple.
• All-purpose flour, 2 tablespoons (or gluten-free flour): This creates the roux that thickens everything without needing cream or cornstarch; stir it in before the liquid hits the pan or you'll have lumps.
• Dried thyme, ½ teaspoon: It's subtle but essential, adding an herbaceous note that elevates this from simple to special.
• Paprika, ½ teaspoon: A tiny pinch of warmth and color; don't skip it just because it seems optional.
• Salt and black pepper, to taste: Taste as you go, especially after adding the cheese, since the cheese adds its own saltiness.

Instructions

Melt the butter and start your aromatics:

Set a large pot over medium heat and let the butter foam gently; when it smells nutty and warm, add the onion, carrot, and garlic. You want to hear a soft sizzle, not aggressive popping, so medium is your sweet spot. Stir every minute or so until the vegetables soften and the onion turns translucent, which takes about 4 to 5 minutes.

Create your thickening base:

Sprinkle the flour over the vegetables and stir constantly for about a minute; you're cooking out the raw flour taste while creating a paste-like mixture (a roux) that will thicken your soup. If it starts to stick, lower the heat slightly.

Whisk in the liquids slowly:

Pour in the chicken broth while whisking steadily, then add the milk in a slow stream while you keep whisking; this gradual addition prevents lumps from forming. The mixture should look smooth and slightly thick, like a light gravy.

Add vegetables and seasonings:

Stir in the broccoli florets, dried thyme, paprika, and a pinch of salt and pepper, then bring everything to a gentle simmer. Let it cook for 10 to 12 minutes, stirring occasionally, until the broccoli is tender but not mushy and the carrot is soft.

Bring in the protein:

Add your shredded chicken and stir it through, then let everything simmer together for another 5 minutes so the flavors meld. This is a good moment to taste the soup and note whether you want more seasoning.

Melt in the cheese:

Turn the heat down to low, then add the shredded cheddar a small handful at a time, stirring gently after each addition until it's completely melted and smooth. Low heat prevents the cheese from breaking and becoming grainy or separating.

Taste, adjust, and serve:

Give the soup a final taste and adjust the salt, pepper, or thyme as needed; sometimes it needs just a crack more salt to really shine. Ladle it into bowls and serve hot, scattered with a little extra shredded cheese or fresh herbs if you're feeling fancy.

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There's something about handing someone a warm bowl of this soup on a day when they're feeling worn down that reminds me why I love cooking at all. It's not fancy or complicated, but it says I see you, and I want to take care of you for a minute.

The Secret to Silky Cheddar Soup

The difference between soup that tastes like a dairy accident and soup that tastes like you've spent hours perfecting it comes down to one thing: patience with the cheese. I learned this the hard way by dumping all the shredded cheddar in at once over high heat, watching it turn into an oily, stringy mess while my guests politely pretended not to notice. Now I add it slowly over low heat, and every time someone takes a spoonful and their eyes get a little wider, I mentally thank past-me for learning that lesson.

Making It Your Own

Once you've made this soup a few times and it feels natural in your hands, you'll start seeing variations everywhere. I've added roasted red peppers for a hint of sweetness, thrown in some diced potato when I wanted something more substantial, and even stirred in a handful of spinach at the very end for color and nutrition. The base is sturdy enough to handle your additions without losing its character, which is why it became my go-to template for soup season.

Serving and Pairing

This soup feels complete on its own, but I've learned it gets even better when you pair it with something textural and warm. A crusty bread for dunking transforms it into something almost luxurious, while a light side salad with vinaigrette cuts through the richness and keeps you from feeling too full after a bowl. I've also served it in smaller portions as a first course before a simple roasted chicken, and it sets a lovely tone for the meal.

• Serve it in mugs if you're feeding people on the go, and they'll drink it down like it's liquid gold.
• Make it on Sunday and refrigerate it for quick lunches all week long; it reheats beautifully on the stovetop with a splash of milk to loosen it up.
• This freezes exceptionally well, so double the recipe and stash portions for when someone you care about needs comfort food delivered to their door.

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This soup has become my answer to almost any cooking question, because it proves that the best dishes don't require complicated technique or exotic ingredients. They just need attention, good ingredients, and someone willing to stir the pot with care.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently over medium-low heat, stirring occasionally to prevent the dairy from separating. Add a splash of milk if it thickens too much upon reheating.

→ Can I freeze this soup?

Freezing is possible but may cause slight texture changes due to the dairy content. For best results, cool the soup completely before transferring to freezer-safe containers. Leave 1 inch of headspace for expansion. Thaw overnight in the refrigerator and reheat slowly while stirring.

→ What's the best way to shred the chicken?

Using a rotisserie chicken is the most convenient option. Simply remove the meat from the bone and shred it with two forks or your fingers. If poaching chicken breasts, let them cool slightly before shredding. The meat should be tender enough to pull apart easily.

→ Can I make this gluten-free?

Absolutely. Substitute regular all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. The rest of the ingredients are naturally gluten-free, but always check your chicken broth and cheese labels to ensure no hidden gluten-containing additives.

→ How do I prevent the cheese from separating?

Remove the pot from heat before stirring in the cheese. Adding cheese to boiling liquid can cause it to separate and become grainy. Gradually incorporate the shredded cheddar while whisking constantly until fully melted and smooth. This technique ensures a velvety, consistent texture.

→ Can I use frozen broccoli?

Frozen broccoli works well in this soup. Add it directly to the simmering broth without thawing first. It may need an extra 2-3 minutes of cooking time compared to fresh florets. Frozen vegetables tend to be softer, so adjust cooking time to reach your preferred tenderness.