Chicken Broccoli Cheddar Soup (Printable Version)

Creamy soup with chicken, broccoli, and melted cheddar ready in 45 minutes.

# List of Ingredients:

→ 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 (or gluten-free flour)
11 - ½ teaspoon dried thyme
12 - ½ teaspoon paprika
13 - Salt and black pepper, to taste

# How to Make It:

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 and fragrant.
02 - Sprinkle in the flour and stir continuously for 1–2 minutes to form a smooth roux, cooking out the raw flour taste.
03 - Slowly whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a gentle simmer while stirring constantly.
04 - Add the broccoli florets, thyme, paprika, salt, and pepper. Simmer for 10–12 minutes until the broccoli is tender but not mushy.
05 - Stir in the cooked chicken and simmer for another 5 minutes to heat through and allow flavors to meld.
06 - Remove from heat and gradually stir in the shredded cheddar cheese until fully melted and smooth. Avoid boiling to prevent cheese from separating.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • The way sharp cheddar melts into the broth creates this velvety texture that coats your spoon perfectly
  • Everything simmers in one pot, meaning minimal cleanup and maximum comfort in about forty minutes
  • My kids actually eat broccoli without complaint, which feels like a personal victory every single time
02 -
  • Never add cheese while the soup is still boiling or it will separate into oily strings instead of staying silky smooth
  • Whisking the liquids into the roux slowly prevents those frustrating flour lumps that ruin the texture
  • Sharp cheddar gives more flavor impact than mild, meaning you can use less cheese for the same taste
03 -
  • Grate your own cheese from a block because pre shredded cheese refuses to melt smoothly due to anti caking agents
  • Letting the soup sit for five minutes off heat before serving allows flavors to meld and the texture to become even creamier
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