Chicken Broccoli Cheddar Soup

My coworker Sarah brought this soup to a potluck on the coldest January afternoon, and I watched people abandon their salads mid-bite to circle back for seconds. The steam rising from the bowl, that perfect balance of creamy and chunky, the way the cheddar melted into every spoonful—I knew I had to figure out how she made it. Turns out, it's simpler than you'd think, but the magic is in not rushing it and letting the flavors build slowly.

Last winter, I made this for my mom while she recovered from surgery, and she asked for it three times that week. There's something about a bowl of this soup that feels like being taken care of, and now whenever someone in my life is under the weather or just needs a pick-me-up, this is what I reach for.

Ingredients

• Cooked chicken breast (2 cups, diced or shredded): Use a rotisserie chicken if you're short on time, or poach chicken breasts in the broth itself for deeper flavor that infuses the whole pot.
• Broccoli florets (4 cups from 1 large head): Cut them smaller than you think—they soften more than you'd expect, and smaller pieces mean every spoonful gets broccoli.
• Carrot, diced (1 medium): The natural sweetness balances the sharp cheddar beautifully, so don't skip it even if you're tempted.
• Onion, finely chopped (1 small): Mincing it small helps it dissolve into the soup base and thicken everything naturally.
• Garlic, minced (2 cloves): This isn't about overpowering the dish—just enough to add depth without announcing itself.
• Celery stalks, diced (2): People sometimes leave this out, but it's the secret supporting player that adds a savory undertone.
• Sharp cheddar cheese, grated (2 cups): Don't buy pre-shredded—the cornstarch coating prevents smooth melting and can make the texture gritty or separated.
• Whole milk (2 cups): Don't use skim; the fat is what keeps this creamy and luxurious without needing more cream.
• Heavy cream (1 cup): This is the insurance policy against a thin, watery soup.
• Unsalted butter (2 tablespoons): Unsalted gives you control over the salt balance, which matters more here than in most recipes.
• Low-sodium chicken broth (4 cups): Low-sodium is crucial because you're reducing it slightly and adding salty cheese.
• All-purpose flour (2 tablespoons): This creates a roux that thickens the soup and prevents curdling when you add the cheese.
• Salt (1 teaspoon): Start with less—the broth, cheese, and butter already contribute salt.
• Black pepper (½ teaspoon): Freshly ground makes a noticeable difference.
• Smoked paprika (¼ teaspoon, optional): Adds a whisper of smoke that doesn't overpower but makes people ask what the secret ingredient is.
• Nutmeg (pinch, optional): A tiny amount rounds out the flavors and reminds people why this tastes like home.

Instructions

Sauté your vegetables:

Melt butter in a large pot over medium heat and add onion, celery, and carrot. You want these softened and the onions turning translucent, about 4 to 5 minutes—this is when the kitchen starts smelling like something worth waiting for.

Wake up the garlic:

Add your minced garlic and let it cook for exactly 1 minute. Any longer and it turns bitter, any shorter and you lose that aromatic punch.

Build the base with flour:

Sprinkle flour over everything and stir until every vegetable piece is coated. Cook this mixture for 1 to 2 minutes so the flour loses its raw taste and becomes part of the foundation instead of tasting chalky.

Add the broth carefully:

Whisk in the chicken broth slowly, making sure there are no flour lumps hiding in corners. This is where patience pays off—rushing this step means you'll have little pockets of gritty flour that no amount of stirring fixes later.

Simmer the broccoli:

Add broccoli florets along with salt, pepper, smoked paprika, and nutmeg. Bring everything to a gentle boil, then lower the heat and let it simmer for 10 to 12 minutes until the broccoli is tender but not mushy.

Bring in the protein and dairy:

Stir in your cooked chicken, milk, and cream. Heat gently for about 5 minutes—do not boil, or you risk breaking the cream and ending up with a curdled texture that no amount of stirring will fix.

Melt in the cheese:

Remove from heat completely before adding your grated cheddar, then stir slowly and steadily until it's fully melted and incorporated. Let it rest off the heat for a moment so the cheese stays smooth and creamy instead of separating into greasy pools.

Season to taste:

Taste before serving and adjust salt, pepper, or paprika as needed. Sometimes the broth is saltier than expected, and you want to be in control of the final flavor.

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My neighbor texted me a photo last month of her kids eating this soup without complaint, which might sound like a small thing until you have kids who pick vegetables out of everything. That's when you know a recipe has crossed over from just being good to being something people actually want to come back to.

Make It Your Own

This soup is more flexible than it first appears. Swap the chicken for turkey if you want something slightly different, or blend half the soup with an immersion blender before adding the cheese if you prefer a creamier, less chunky texture. I've also added a splash of Dijon mustard or a few dashes of hot sauce when I wanted to shake things up, and both additions reminded me that comfort food doesn't have to be boring.

Storage and Make-Ahead Wisdom

This soup keeps in the refrigerator for four days and freezes beautifully for up to three months. I usually freeze it in individual portions so I can grab exactly what I need on a rough Tuesday evening. The flavors actually deepen after a day or two, so if you have time, make it the day before you plan to serve it.

Serving Suggestions

Serve this hot with crusty bread for soaking up every last drop, or alongside a simple green salad to balance the richness. Garnish with extra grated cheddar, fresh herbs like chives or parsley, or even crispy bacon bits if you're feeling generous with yourself. A small spoonful of sour cream stirred in at the end adds extra tang, which some people swear makes the whole thing even better.

• Pair with a grilled cheese sandwich for the ultimate comfort meal.
• A squeeze of fresh lemon juice just before eating brightens the richness without overwhelming it.
• Make a double batch—this is one of those soups that disappears faster than you expect.

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This soup has become my answer to almost any occasion—the meal for after surgery, the thing to bring to a potluck, the dinner when everyone's tired and needs something that tastes like being cared for. Make it once, and you'll find yourself reaching for it over and over.

Recipe Questions & Answers

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the pot without thawing, but reduce the simmering time by 2-3 minutes since frozen broccoli cooks faster than fresh.

→ How do I prevent the cheese from becoming grainy?

Remove the pot from heat before adding cheese and stir gradually. Avoid boiling the soup after adding dairy, as high heat can cause the cheese to separate and become grainy.

→ Can I make this soup ahead of time?

Absolutely. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring frequently. You may need to add a splash of broth or milk to restore the creamy consistency.

→ What's the best way to thicken this soup if it's too thin?

Create a slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold water. Stir it into the simmering soup and cook for 3-4 minutes until thickened. Alternatively, blend a portion of the soup for natural thickness.

→ Can I freeze this soup?

Cream-based soups can be frozen, though the texture may change slightly upon reheating. For best results, freeze for up to 2 months and thaw overnight in the refrigerator before reheating gently on the stovetop.

→ What type of cheddar cheese works best?

Sharp or extra-sharp cheddar provides the most robust flavor. Avoid pre-shredded cheese as it contains anti-caking agents that can affect melting. Grate a block of cheese yourself for the smoothest, creamiest results.