Chicken Broccoli Cheddar Soup (Printable)

Creamy soup with tender chicken, fresh broccoli, and melted cheddar. Ready in 45 minutes.

# What you'll need:

→ 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 cook out the raw flour taste and form a smooth roux.
03 - Slowly whisk in chicken broth and milk, ensuring no lumps form. Continue whisking until fully incorporated and the mixture begins to thicken slightly.
04 - Add broccoli florets, thyme, paprika, salt, and pepper. Bring to a gentle simmer and cook for 10–12 minutes until broccoli is tender but not mushy.
05 - Stir in the cooked chicken and simmer for an additional 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 smooth. Avoid boiling after cheese is added to prevent separation.
07 - Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra cheddar cheese or fresh herbs if desired.

# Expert Advice:

01 -
  • The sharp cheddar creates this incredible velvety texture that coats every spoonful perfectly
  • Its one of those rare recipes that tastes even better the next day for lunch
  • Everything comes together in one pot, meaning minimal cleanup maximum comfort
02 -
  • The cheese will separate and become grainy if you boil it after adding, always remove from heat first
  • Temper your milk slightly by letting it sit out for fifteen minutes so it doesn't shock the hot broth
03 -
  • Shred your own cheese from a block instead of buying pre shredded, the anti caking agents prevent smooth melting
  • Let the soup sit for five minutes off heat before serving, allowing flavors to marry and the texture to settle perfectly
Return