Save The first time I made this soup was on a particularly gray Sunday when the house felt too quiet and my grocery delivery had accidentally included two heads of broccoli instead of one. I'd been recovering from a cold and something about the combination of sharp cheddar and comforting broth sounded like exactly what my body needed. The smell of onions and carrots softening in butter filled the entire kitchen within minutes, and suddenly the house didn't feel so empty anymore. Now it's become my go-to whenever someone mentions feeling under the weather or just needs a hug in a bowl.
Last winter my neighbor dropped off some rotisserie chicken after her family dinner, and I turned the leftovers into this soup the next day. When I brought a container back to her, she texted me within twenty minutes saying her kids had already asked when I could make it again. Something about the familiar comfort of chicken and broccoli mixed with that grown-up sharp cheddar flavor makes it work for everyone from picky toddlers to tired parents needing a quick dinner.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time on prep
- 2 cups fresh broccoli florets: Cut them into bite-sized pieces so they're easy to scoop up with every spoonful
- 1 medium carrot: The subtle sweetness balances the sharp cheddar perfectly
- 1 small onion: Finely chopped so it melts into the background rather than standing out in chunks
- 2 cloves garlic: Minced fresh because nothing replaces that aromatic punch
- 2 cups whole milk: Creates that luxurious creamy texture we're all here for
- 2 cups low-sodium chicken broth: Lets you control the salt level since the cheese adds plenty
- 1 ½ cups sharp cheddar cheese: Shred it yourself because pre-shredded cheese has anti-caking agents that prevent smooth melting
- 2 tablespoons unsalted butter: Your foundation for building all those savory flavors
- 2 tablespoons all-purpose flour: The secret to getting that restaurant-style thickness without heavy cream
- ½ teaspoon dried thyme: Adds an earthy note that makes the soup taste more complex
- ½ teaspoon paprika: Just enough to give the soup a beautiful golden hue
- Salt and black pepper: Taste at the end since the cheese brings its own saltiness
Instructions
- Build your flavor foundation:
- Melt the butter in your large pot over medium heat, then add the onion, carrot, and garlic. Let them soften for about 4 to 5 minutes until the onion turns translucent and your kitchen starts smelling amazing.
- Create the silky base:
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes. You want to cook out that raw flour taste while creating a roux that will thicken everything beautifully.
- Bring it all together:
- Slowly whisk in the chicken broth first, then the milk, taking your time to prevent any lumps from forming. The mixture should start thickening almost immediately as it bubbles gently.
- Add the vegetables:
- Throw in the broccoli along with the thyme, paprika, salt, and pepper. Let everything simmer for 10 to 12 minutes until the broccoli is tender but still has a little bite to it.
- Finish with chicken and cheese:
- Stir in the cooked chicken and let it warm through for 5 minutes, then remove the pot from heat completely. Gradually fold in the shredded cheddar, stirring until every bit has melted into that gorgeous smooth consistency we're after.
Save This soup has become my emergency gift for friends who've just had babies or are recovering from surgery. There's something universal about warm cheese and broccoli that transcends dietary preferences and bad moods alike. I once tripled the recipe for a Super Bowl gathering and watched a grown man hover over the pot for twenty minutes, dipping bread into it like it contained the secrets of the universe.
Making It Your Own
Half the time I make this now, I blend about a third of the soup with an immersion blender before adding the chicken. It creates this incredible texture that's both creamy and chunky, like a restaurant version you'd pay fifteen dollars for. Just be careful not to over-blend or you'll lose those satisfying pieces of broccoli that make each spoon interesting.
The Bread Situation
My husband will insist on serving this with a crusty sourdough every single time, and honestly he's onto something. The way the broth soaks into those toasted pieces creates this magical thing that happens at the bottom of the bowl. Sometimes I tear the bread into small pieces and let them get all soggy on purpose before serving.
Leftovers Actually Get Better
Something magical happens in the refrigerator overnight as all those flavors continue mingling together. The next day this soup develops an even deeper richness that makes me excited for lunch before I've even finished my morning coffee. Just reheat it gently over low heat and add a splash more milk if it's thickened up too much.
- Store in an airtight container for up to four days
- Freeze without the cheese if you want it to last longer
- Always reheat on the stove never in the microwave
Save There's no soup quite like this one for making a house feel like home, even on the most ordinary Tuesday evening.
Recipe FAQ
- → Can I make this soup ahead of time?
Absolutely. Prepare the soup completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation.
- → What type of cheese works best?
Sharp cheddar provides the most robust flavor, but medium cheddar or a blend of cheddar and Gruyère works beautifully. Avoid pre-shredded cheese, as anti-caking agents can affect the texture.
- → Can I freeze this soup?
The soup can be frozen for up to 2 months, though the texture may change slightly. Thaw overnight in the refrigerator and reheat slowly, adding a splash of milk if needed to restore creaminess.
- → How do I make it thicker or thinner?
For a thicker consistency, increase the flour to 3 tablespoons or puree more of the soup before adding cheese. To thin, simply add more broth or milk until you reach your desired consistency.
- → What can I serve with this soup?
Crusty bread, garlic knots, or warm dinner rolls are perfect for dipping. A simple green salad with vinaigrette balances the richness. For extra protein, serve with a grilled cheese sandwich.
- → Can I use raw chicken instead of cooked?
Yes. Add 2 cups of diced raw chicken breast when you add the broccoli in step 4. Simmer until the chicken is cooked through, about 12-15 minutes, before proceeding with the remaining steps.