Chicken Broccoli Cheddar Soup (Printable Version)

A rich, creamy blend of tender chicken, fresh broccoli florets, and sharp cheddar cheese in a velvety broth.

# Ingredient List:

→ 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 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste

# How-To Steps:

01 - In a large pot, melt the butter over medium heat. Add the onion, carrot, and garlic. Sauté for 4–5 minutes until vegetables are softened.
02 - Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.
03 - Slowly whisk in the chicken broth and milk, ensuring no lumps form.
04 - Add the broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10–12 minutes until the broccoli is tender.
05 - Stir in the cooked chicken and simmer for another 5 minutes.
06 - Remove from heat and gradually stir in the shredded cheddar cheese until fully melted and smooth.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together faster than takeout, which means hot comfort food on nights when you're genuinely exhausted.
  • The sharpness of the cheddar keeps it from tasting one-dimensional or overly heavy like some creamy soups do.
  • Protein-packed enough that it actually fills you up, so you're not hunting for a snack two hours later.
02 -
  • If you rush the roux and don't cook it long enough, your soup will taste floury and raw no matter how long you simmer it; those 1-2 minutes actually matter.
  • Sharp cheddar melts differently than mild, and if you add it while the soup is actively boiling, it can get grainy and separate; waiting until you're off heat is the move that saves everything.
03 -
  • Buy good sharp cheddar and taste it before it goes in the pot; if the cheese tastes one-dimensional, the finished soup will too.
  • Keep the heat medium throughout; rushing with high heat causes the dairy to break and separate instead of creating that silky texture.
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