Best Chicken Broccoli Cheddar Soup (Print)

Creamy comfort soup loaded with tender chicken, fresh broccoli, and sharp cheddar — ready in 45 minutes.

# Components:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets (about 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 & Thickener

11 - 4 cups low-sodium chicken broth
12 - 2 tablespoons all-purpose flour or gluten-free flour

→ Seasonings

13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika
16 - Pinch of nutmeg

# Method:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrot; sauté for 4–5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to remove raw flour taste.
04 - Gradually whisk in chicken broth, ensuring the mixture is smooth.
05 - Add broccoli florets, salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, until broccoli is tender.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, but do not boil.
07 - Remove from heat. Gradually add grated cheddar, stirring until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • The sharp cheddar doesn't just hide in the broth—it announces itself in every spoonful with genuine flavor.
  • You can have a nourishing, protein-packed dinner on the table in under an hour without feeling like you've rushed.
  • Tender broccoli and shredded chicken make it feel substantial enough for a meal, not just a side.
02 -
  • Never add the cheese while the pot is at a boil—high heat can make it clump and separate instead of melting into a silky sauce.
  • If your soup does end up a bit thick, a splash of hot broth or milk will loosen it up, but if it's too thin, a slurry of cornstarch and water stirred in gently will thicken it without changing the flavor.
03 -
  • Grate your own cheddar from a block rather than using pre-shredded—it melts infinitely smoother because there are no anti-caking agents in the way.
  • If you want to make this truly special, finish each bowl with a tiny splash of hot sauce or a dab of sharp Dijon mustard stirred in—it wakes up the entire flavor profile without you being able to taste the condiment itself.
Back