Chicken Broccoli Cheddar Soup (Printable)

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

# What Goes In:

→ 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 Make It:

01 - In a large soup pot, melt butter over medium heat. Add onion, carrot, and garlic. Sauté for 4-5 minutes until vegetables soften.
02 - Sprinkle in flour and stir continuously for 1-2 minutes to form a roux base.
03 - Slowly whisk in chicken broth and milk, ensuring no lumps form throughout incorporation.
04 - Add broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10-12 minutes until broccoli reaches tender consistency.
05 - Stir in cooked chicken and simmer for an additional 5 minutes.
06 - Remove from heat and gradually stir in 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's ready in under an hour and tastes like you spent all afternoon in the kitchen.
  • The cheese melts so smoothly that you won't believe you made it yourself.
  • Packed with actual protein and vegetables, so you can feel good about what you're eating while staying cozy.
02 -
  • Never add cheese to a soup that's at a rolling boil, or it will break and become grainy instead of creamy and smooth.
  • Fresh-shredded cheddar melts infinitely better than pre-shredded varieties because it doesn't have anti-caking powder added to it.
03 -
  • The roux is your secret weapon—don't rush it or skimp on the stirring, as it's what separates this from a thin, watery soup.
  • Taste obsessively throughout cooking and adjust seasoning as you go, because the flavors concentrate as liquid reduces and the cheese adds its own saltiness.
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