Chicken Broccoli Cheddar Soup (Printable)

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

# What You'll Need:

→ 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

# Directions:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrot; sauté for 4 to 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 to 2 minutes to remove raw flour taste.
04 - Gradually whisk in chicken broth, ensuring the mixture is smooth and free of lumps.
05 - Add broccoli florets, salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes, until broccoli is tender.
06 - Stir in cooked chicken, whole milk, and heavy 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 Suggestions:

01 -
  • It comes together in less than an hour, which means you can have restaurant-quality comfort food on a busy Tuesday.
  • The sharp cheddar actually deepens as it sits, making leftovers taste even better than the first bowl.
  • One pot means minimal cleanup, but the results taste like you spent all afternoon cooking.
02 -
  • Never add cold cheese straight from the fridge to a hot soup without tempering it first—if the temperature swing is too dramatic, the cheese will get grainy and separate instead of melting into silky threads.
  • If your soup breaks and looks oily or separated, don't panic; whisk in a splash of cold milk away from heat and it usually comes back together.
03 -
  • Toast a handful of crusty bread cubes in a skillet with a bit of butter and garlic before serving—the crunch against the creamy soup is a textural moment that feels indulgent.
  • Grate your cheddar fresh right before adding it; pre-shredded versions contain cellulose that prevents smooth melting and creates a grainy texture that breaks the magic.
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