Chicken Broccoli Cheddar Soup Recipe

This creamy, comforting Chicken Broccoli Cheddar Soup is made with sharp cheddar, fresh broccoli, and shredded chicken, ready in 40 minutes. The cheese melts into the warm broth, creating a rich base that coats every piece of tender chicken and vegetable. I make this whenever the weather turns cold and I need a quick dinner.

Why This Classic Works

I used to buy pre-made broccoli cheddar soup, but making it at home is surprisingly fast. The secret is grating a block of sharp cheddar yourself, as pre-shredded cheese refuses to melt smoothly.

Adding cooked chicken turns a simple starter into a filling main course. I learned that chopping the broccoli into very small pieces ensures you get some in every spoonful.

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Chicken Broccoli Cheddar Soup Ingredients

• 4 tbsp butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 cups half-and-half
• 3 cups broccoli florets, finely chopped
• 1 cup matchstick carrots
• 2 cups cooked chicken, shredded
• 8 oz sharp cheddar cheese, freshly grated
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Chicken Broccoli Cheddar Soup

1. Sauté the aromatics: Melt butter in a large pot over medium heat, then cook the onion for 5 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
2. Create the roux: Sprinkle the flour over the onions and stir continuously for 2 minutes. This cooks out the raw flour taste and thickens the soup base.
3. Simmer the vegetables: Slowly whisk in the chicken broth and half-and-half until smooth. Stir in the broccoli and carrots, bringing the mixture to a gentle simmer for 15 minutes.
4. Add the chicken: Fold in the shredded chicken and let it heat through for about 3 minutes. Reduce the heat to low.
5. Melt the cheese: Remove the pot from the heat and gradually stir in the grated cheddar cheese in handfuls. Keep stirring until the soup is completely smooth, then season with salt and pepper.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that create a grainy texture in the soup.
• Cut vegetables small: Finely chopping the broccoli and carrots ensures they cook quickly and fit easily on a spoon.
• Remove from heat before cheese: Boiling the soup after adding the cheese will cause the dairy to separate and become greasy.

What To Serve With Chicken Broccoli Cheddar Soup

A crusty baguette or sourdough bread is essential for dipping into the rich broth. I also like serving it with a crisp green salad tossed in a sharp vinaigrette to cut through the heavy cheese.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat to prevent the dairy from separating. I do not recommend freezing this soup, as the cream and cheese can become grainy when thawed.

FAQs

Can I use frozen broccoli?

Yes, you can use frozen broccoli instead of fresh. Add it directly to the simmering broth, but note it might be softer than fresh florets.

What type of chicken works best?

A rotisserie chicken is the fastest option for this recipe. You can also use leftover baked or poached chicken breasts.

Why did my soup separate?

Dairy separates if it boils or if the cheese is added over high heat. Always turn off the burner before stirring in the cheddar.

Can I make this dairy-free?

It is difficult to get the same results, but you can use full-fat coconut milk and a high-quality vegan cheddar alternative.

How can I thin out thick soup?

If the soup gets too thick as it cools, stir in a splash of chicken broth or milk when reheating.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 15g
• Protein: 26g

Try More Recipes:

• Chicken Vegetable Soup Recipe
• Chicken And Rice Soup Recipe
• Turmeric Chicken Soup Recipe