Best Chicken Broccoli Cheddar Soup

There's something about the way cheddar melts into a pot of simmering broth that makes everything feel right in the kitchen. My neighbor once mentioned offhandedly that her go-to comfort meal was a creamy chicken and broccoli soup, and I became slightly obsessed with recreating it. The first time I made it, I used sharp cheddar almost as an afterthought, thinking it would just be a mild addition, but that bold cheese turned the entire bowl into something unforgettable. Now whenever the weather turns grey or someone needs warming up from the inside out, this is the soup that comes to mind.

I made this soup for my sister after she'd had a particularly rough week at work, and watching her face when she tasted it made me understand why comfort food is called that. She asked for the recipe before she'd even finished the bowl, and now it's what she requests when I'm coming to visit. There's a quiet power in feeding someone something warm and creamy that makes them pause mid-worry and just enjoy the moment.

Ingredients

• Cooked chicken breast, diced or shredded (2 cups): Pre-cooked chicken saves time and keeps the soup from becoming watery—poach it gently in broth or use rotisserie if you're in a hurry.
• Broccoli florets (4 cups): Fresh broccoli holds its shape better than frozen, and the florets cook through in just the right amount of time without becoming mushy.
• Carrot, diced (1 medium): The sweetness balances the sharpness of the cheddar and adds natural color.
• Onion, finely chopped (1 small): This builds the flavor foundation—don't skip it, but keep it small so it softens completely.
• Garlic, minced (2 cloves): Minced garlic blooms quickly in the butter, adding depth without overpowering.
• Celery stalks, diced (2): Classic aromatic that softens into the background while building a savory base.
• Sharp cheddar cheese, grated (2 cups): Sharp, aged cheddar melts smoothly and brings genuine cheese flavor—mild cheddar will disappear into the soup.
• Whole milk (2 cups): The backbone of the creamy texture without being overly heavy.
• Heavy cream (1 cup): This is what makes the soup feel luxurious and helps the cheese incorporate evenly.
• Unsalted butter (2 tablespoons): Unsalted gives you control over the final saltiness of the soup.
• Low-sodium chicken broth (4 cups): Low-sodium lets you build flavor gradually and adjust seasoning without ending up with something too salty.
• All-purpose flour (2 tablespoons): Creates a roux that thickens without lumps—gluten-free flour works if needed.
• Salt (1 teaspoon): Start with this amount and taste before serving, as the broth and cheese add their own salt.
• Black pepper (½ teaspoon): Fresh ground pepper is worth the small effort here.
• Smoked paprika (¼ teaspoon, optional): A whisper of smoke that makes people ask what the secret ingredient is.
• Nutmeg (pinch, optional): Sounds strange, but nutmeg deepens creamy soups in a way people can't quite put their finger on.

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Build Your Base:

Melt butter in a large pot over medium heat, then add the onion, celery, and carrot. You'll notice the kitchen will start smelling savory almost immediately—this is the foundation of the entire soup, so let it soften for a full 4 to 5 minutes, stirring occasionally.

Wake Up the Garlic:

Once the vegetables are soft, add the minced garlic and let it cook for exactly 1 minute until it becomes fragrant. This quick step is crucial—garlic can turn bitter if you push it too far.

Make Your Roux:

Sprinkle the flour evenly over the vegetables and stir until everything is coated in a light, sandy mixture. Cook this for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste—you'll smell a slight toasty difference when it's ready.

Whisk in the Broth:

Start whisking in the chicken broth slowly and deliberately, breaking up any lumps as you go. The mixture will go from thick and pasty to silky and smooth as you whisk, which is deeply satisfying.

Simmer the Broccoli:

Add the broccoli florets along with the salt, pepper, smoked paprika, and nutmeg. Bring the whole pot to a gentle boil, then turn the heat down to a simmer and let it bubble softly for 10 to 12 minutes until the broccoli is tender but still holds its shape.

Bring in the Chicken and Cream:

Stir in the cooked chicken, whole milk, and heavy cream. Turn the heat to low and let everything warm through gently for about 5 minutes—this is not the time to rush or boil hard, as high heat can cause the cream to separate.

Add the Cheese:

Remove the pot from heat and add the grated cheddar in small handfuls, stirring gently after each addition until it's completely melted and incorporated. The soup will become noticeably richer and more velvety as the cheese melts into the cream.

Taste and Adjust:

Give the soup a taste and adjust the salt and pepper if needed—remember that it will cool slightly as it sits, so season with a gentle hand.

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What surprised me most about this soup was how it became a conversation starter at dinner. People would ask about the subtle sweetness they couldn't quite name—it's the carrot and the paprika working together—and that tiny pinch of nutmeg that makes them pause and really taste what's in their bowl. That's when food stops being just fuel and becomes something you actually want to sit with and think about.

How to Make It Your Own

Once you've made this soup as written a time or two, you'll start seeing where your own preferences can shine through. I've learned that half the fun of a recipe is knowing when to stick with it and when to bend it slightly. Swapping proteins, adjusting the creaminess, or adding a bold flavor note are all invitations to make this soup truly yours.

Texture and Blending Options

Some people love a chunky, hearty soup with visible pieces of vegetable and chicken, while others prefer something smoother and more refined. If you lean toward the creamier side, you can use an immersion blender on half the pot before adding the cheese—this creates a velvety base while keeping some texture from the broccoli and chicken. I once blended too much and ended up with something more like broccoli cheddar sauce, which turned out to be perfect for topping roasted chicken.

Serving and Storage Wisdom

This soup is best served hot, ladled into bowls and garnished with a bit of extra grated cheddar or fresh herbs like thyme or parsley. Leftovers keep beautifully in the refrigerator for up to 4 days, and you can gently reheat them on the stovetop over medium-low heat, stirring often and adding a splash of milk if the soup has thickened too much as it sits.

• A crusty, buttered piece of bread alongside turns this into a complete meal that feels fancy without much effort.
• Extra sharp cheddar stirred on top just before serving adds a flavor boost and visual appeal.
• A small bowl of crispy bacon bits or croutons on the side gives guests options for adding texture and play.

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This soup has become my quiet answer to almost everything—a rough day, a person who needs warmth, a table that needs bringing together. There's something deeply right about a bowl that asks nothing of you but to sit with it and eat.

Recipe FAQ

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and store in the refrigerator. Reheat gently over low heat, stirring occasionally. The soup may thicken when chilled — thin with a splash of milk or broth when reheating.

→ Can I freeze this soup?

Freezing is possible but may cause slight texture changes due to the dairy. For best results, freeze before adding the cheese and cream. Thaw overnight in the refrigerator, reheat, then finish with dairy and cheese just before serving.

→ What can I use instead of chicken?

Leftover rotisserie chicken works perfectly. Alternatively, try diced turkey breast, ham, or make it vegetarian by substituting white beans or chickpeas for added protein while keeping the broccoli and cheesy base intact.

→ How do I get the smoothest texture?

Use an immersion blender to purée about half the soup after the broccoli simmers but before adding the cheese. This creates a velvety base while leaving tender chunks for texture. Alternatively, blend a portion in a standard blender, returning it to the pot.

→ Why add nutmeg to this soup?

A pinch of nutmeg is a classic addition to creamy dishes, enhancing the cheese flavor without adding sweetness. It pairs beautifully with cheddar and adds subtle warmth that balances the richness of the cream and milk.