Chicken Broccoli Cheddar Soup (Printable)

Tender chicken and fresh broccoli simmered in a rich, cheesy broth for ultimate comfort in a bowl.

# Components:

→ 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 ½ cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour
11 - ½ teaspoon dried thyme
12 - ½ teaspoon paprika
13 - Salt and black pepper, to taste

# Method:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, and garlic. Sauté for 4–5 minutes until vegetables are softened and fragrant.
02 - Sprinkle flour into the pot, stirring continuously for 1–2 minutes to form a smooth roux. Cook until the flour is fully incorporated and slightly golden.
03 - Slowly whisk in chicken broth and milk, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken slightly.
04 - Add broccoli florets, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10–12 minutes until broccoli is tender but not mushy.
05 - Stir in cooked chicken and simmer for another 5 minutes to heat through and allow flavors to meld.
06 - Remove pot from heat. Gradually stir in shredded cheddar cheese until fully melted and the soup is smooth and creamy.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • The sharp cheddar creates this incredible velvety texture that coats your spoon like a warm embrace
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Everything cooks in one pot so you spend less time washing dishes and more time eating
02 -
  • Never add cheese while the soup is still boiling or it can separate and turn grainy
  • Temper your milk slightly by whisking in a bit of hot broth first to prevent curdling
  • The soup will continue thickening as it cools, so stop cooking when it looks slightly thinner than your desired consistency
03 -
  • Use a box grater for your cheese it makes such a difference in how smoothly it melts
  • If your soup seems too thin let it simmer uncovered for an extra few minutes
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