Chicken Broccoli Cheddar Soup (Printable)

A rich, velvety soup combining tender chicken, broccoli florets, and sharp cheddar 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 and Seasonings

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

# Directions:

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

# Expert Advice:

01 -
  • It's genuinely fast enough for a weeknight, but tastes like you've been simmering it all day.
  • The sharp cheddar actually melts into something creamy and sophisticated, not heavy or one-dimensional.
  • You can throw it together from pantry staples and feel like you're feeding people something homemade and thoughtful.
02 -
  • Whisk the flour in before the liquid ever touches the pot, or you'll end up with gritty little flour clumps that no amount of stirring will fix.
  • Don't let the soup boil after you add the cheese; high heat breaks the cheddar and makes it separate into greasy strings instead of melting into something silky.
03 -
  • If you want extra silkiness, blend about a third of the finished soup in a blender, then stir it back in; this creates a thicker, more luxurious texture while keeping some broccoli pieces intact.
  • Sharp white cheddar has more personality than the orange kind, and if you're willing to spend a dollar or two more on real cheddar instead of pre-shredded, you'll taste the difference immediately.
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