Chicken Broccoli Cheddar Soup (Print Version)

Creamy comfort soup with tender chicken, fresh broccoli, and sharp cheddar cheese in a rich, hearty broth.

# What You Need:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets, approximately 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 and Thickener

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

→ Seasonings

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

# How-To Steps:

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 eliminate raw flour taste.
04 - Gradually whisk in chicken broth, ensuring the mixture is smooth and lump-free.
05 - Add broccoli florets, salt, black 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 without boiling.
07 - Remove from heat. Gradually add grated cheddar cheese, 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 Hints:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The cheese doesn't separate or get grainy—there's a technique to that, and once you nail it, you'll make this constantly.
  • It freezes beautifully, which means future-you gets an easy dinner on the hardest days.
02 -
  • The biggest mistake I made early on was adding cold cheese directly to hot soup—it clumps up and never fully melts, so always remove from heat first and add cheese gradually while stirring.
  • Shredded cheese from the bag looks convenient but ruins this soup because the anti-caking agent prevents smooth melting; freshly grated cheddar is the difference between silky and grainy.
03 -
  • Taste as you go, especially with the salt and paprika—every broth and dairy brand is slightly different, so trust your palate more than the recipe numbers.
  • If your soup breaks or curdles, turn off the heat, let it cool for a minute, then whisk in a splash of cold milk slowly while stirring constantly—this usually saves it, though prevention is always easier than rescue.
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