Chicken Broccoli Cheddar Soup

There's something about the smell of butter and onions hitting a hot pot that instantly tells you soup is about to happen. Years ago, I made this chicken broccoli cheddar soup on a whim when my roommate came home sniffling with a cold, and I didn't have much in the fridge except chicken, broccoli, and a block of sharp cheddar. Two bowls in, she declared it her new comfort soup, and I've been making it ever since because it hits that perfect note between creamy, hearty, and genuinely nourishing.

I tested this recipe on a gray February afternoon when my kitchen felt like the only warm place in the world, and my partner sat at the counter reading while the soup simmered, occasionally asking if it was done yet. By the third bowl, we'd already planned to make it again the following week. That's when I knew this wasn't just a recipe I'd made, but one that had earned its place in our regular rotation.

Ingredients

• Cooked chicken breast: Use a rotisserie chicken or poach your own for the best texture—shredding works beautifully because it distributes throughout the soup instead of sitting in chunks.
• Fresh broccoli florets: Cut them small enough that they soften quickly but large enough to feel substantial in each spoonful.
• Carrot and celery: These build the flavor foundation, and dicing them uniformly helps them cook at the same pace.
• Sharp cheddar cheese: Don't skimp here—the sharpness is what prevents this from tasting like a kid's mac and cheese, and grating it fresh melts infinitely better than pre-shredded.
• Heavy cream and whole milk: Together they create that luxurious mouthfeel without being overwhelming; the ratio matters more than you'd think.
• Low-sodium chicken broth: This gives you room to season to taste without ending up with a soup that's too salty by the end.
• All-purpose flour: It acts as a thickener and prevents the soup from becoming watery once all the vegetables release their moisture.

Instructions

Build the flavor base:

Melt butter in your pot over medium heat, then add the onion, celery, and carrot. Let them sauté for 4 to 5 minutes, stirring occasionally, until the onion becomes translucent and you can smell the sweetness starting to develop.

Awaken the garlic:

Add minced garlic and cook for exactly 1 minute, watching carefully so it perfumes the pot without browning or turning bitter.

Toast the flour:

Sprinkle the flour over the vegetables and stir until every piece is coated, then let it cook for 1 to 2 minutes. This step removes the raw flour taste and helps it thicken the broth later.

Create a smooth broth:

Gradually whisk in the chicken broth while stirring constantly, making sure you're not creating lumps. The slow addition and constant whisking are what keep this from becoming gloppy.

Cook the broccoli:

Add the broccoli florets along with salt, pepper, smoked paprika, and nutmeg. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 to 12 minutes until the broccoli is fork-tender but not mushy.

Bring in the richness:

Stir in the cooked chicken, milk, and cream, heating gently for about 5 minutes until everything is warm through. Keep the heat moderate here—boiling will cause the cream to curdle.

Finish with cheese:

Remove the pot from heat and add the grated cheddar gradually, stirring constantly as it melts. The residual heat will incorporate it smoothly without making it stringy or grainy.

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What surprised me most about this soup wasn't just how good it was, but how it became a language between my partner and me—on tough days, one of us would text 'soup?' and the other immediately understood we needed something warm and uncomplicated. That's when you know a recipe has moved beyond the page and into your actual life.

When to Blend, When to Keep It Chunky

I keep a small immersion blender on the counter specifically for this moment in the recipe. If you want something closer to a pureed bisque, blend half the soup before adding the cheese—it makes the broth silky while keeping some texture from the broccoli florets. If you prefer it chunky and rustic, skip the blending entirely and just ladle it straight into bowls. There's no wrong choice, only different moods, and honestly I switch between them depending on the week.

Stretching and Customizing Your Batch

This recipe makes 6 generous servings, but I've learned you can easily scale it up or down by adjusting the broth and cream proportionally. I've also discovered that a splash of Dijon mustard added right before serving adds a subtle tang that wakes up your palate, while a pinch of cayenne or hot sauce appeals to anyone who likes things with an edge. Some afternoons I toss in extra vegetables like diced celery root or a handful of potatoes if I'm looking to make it stretch further.

Serving and Storage Wisdom

Hot crusty bread is non-negotiable with this soup—it gives you something to dunk and soaks up every drop. Leftovers keep beautifully in the fridge for 4 days, and reheating on the stovetop over gentle heat keeps the creaminess intact far better than the microwave. If you're making it ahead for guests, hold off adding the cheese until just before serving, then stir it in as you warm everything through.

• Garnish bowls with extra grated cheddar, fresh cracked pepper, or a few snipped chives for a polished finish.
• A tiny pinch of smoked paprika on top adds visual warmth and reminds people why they love this soup.
• Let leftovers cool to room temperature before refrigerating so condensation doesn't water down the soup.

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This soup has quietly become the recipe I make when I want to feel like I'm taking care of people, and somehow it always ends up taking care of me too. There's real comfort in something this creamy, this nourishing, and this easy to share.

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the soup without thawing, but reduce cooking time by 2-3 minutes since frozen broccoli is already blanched.

→ How do I prevent the cheese from clumping?

Remove the pot from heat before adding cheese and add it gradually while stirring constantly. Make sure the soup isn't boiling, as high heat can cause cheese to separate and become grainy.

→ Can I make this soup ahead of time?

Absolutely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. You may need to add a splash of milk or broth to restore the creamy consistency.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter version, or full-fat coconut milk for a dairy-free alternative. Greek yogurt added at the end also works, but avoid boiling after adding it.

→ How can I make this soup thicker?

For a thicker consistency, mash some of the cooked broccoli against the side of the pot, use an immersion blender to partially blend the soup, or add an extra tablespoon of flour when making the roux.

→ Is this soup freezer-friendly?

Cream-based soups can be frozen, though the texture may change slightly upon thawing. Freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking to restore smoothness.