Chicken Broccoli Cheddar Soup (Printable)

Creamy comfort soup with tender chicken, fresh broccoli, and sharp cheddar cheese. Ready in just 45 minutes.

# What You'll Need:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets (approximately 1 large head)
03 - 1 medium carrot, diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 celery stalks, diced

→ Dairy

07 - 2 cups sharp cheddar cheese, grated
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter

→ Broth & Thickener

11 - 4 cups low-sodium chicken broth
12 - 2 tablespoons all-purpose flour or gluten-free flour

→ Seasonings

13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika
16 - Pinch of nutmeg

# Step-by-Step Guide:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrot; sauté for 4 to 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 to 2 minutes to remove raw flour taste.
04 - Gradually whisk in chicken broth, ensuring the mixture is smooth and lump-free.
05 - Add broccoli florets, salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes until broccoli is tender.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, but do not boil.
07 - Remove from heat. Gradually add grated cheddar, stirring until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle into bowls and serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Suggestions:

01 -
  • It comes together in 45 minutes flat, making weeknight dinners actually feel manageable.
  • The sharp cheddar gives you that deeply satisfying cheese flavor without tasting one-note or heavy.
  • It's naturally high in protein, so you stay full without needing a side dish to make it substantial.
02 -
  • Never add cold cheese directly to boiling liquid—it seizes up and becomes grainy instead of creamy, so removing from heat first makes all the difference.
  • Taste before serving and adjust seasoning honestly, because every broth has a different sodium level and your palate might want more salt or a whisper more paprika than the recipe suggests.
03 -
  • Dice your vegetables uniform sizes so they cook evenly and the soup texture stays consistent rather than having mushy pieces next to crunchy ones.
  • Using a mix of sharp and mild cheddar if you prefer a more balanced flavor, but don't be afraid of the sharpness—it's what makes this feel grown-up and intentional.
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