Chicken Broccoli Cheddar Soup (Printable)

A creamy, comforting blend of tender chicken, fresh broccoli florets, and sharp cheddar cheese. Ready in 45 minutes.

# What You Need:

→ 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 and 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

# Directions:

01 - In a large soup pot, melt butter over medium heat. Add onion, carrot, and garlic, sautéing for 4-5 minutes until vegetables are softened.
02 - Sprinkle flour into the vegetables and stir continuously for 1-2 minutes to create a roux base.
03 - Slowly whisk in chicken broth and milk, stirring constantly to prevent lumps from forming.
04 - Add broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10-12 minutes until broccoli is tender.
05 - Stir in cooked chicken and simmer for an additional 5 minutes to heat through.
06 - Remove from heat and gradually stir in shredded cheddar cheese, stirring until fully melted and smooth.
07 - Taste and adjust seasoning as needed. Serve hot, garnishing with additional cheddar or fresh herbs if desired.

# Helpful Tips:

01 -
  • It comes together in less than an hour, which means weeknight dinners suddenly feel intentional instead of rushed.
  • The cheese melts into the broth so perfectly that every spoonful tastes indulgent without being pretentious.
  • Rotisserie chicken does half the work for you, so there's no excuse not to make this on a Tuesday.
02 -
  • If your soup somehow breaks or looks separated, don't panic—turn off the heat, let it cool slightly, and whisk it again gently; it usually comes back together.
  • Blending half the soup before adding cheese creates an almost silky texture that makes it feel restaurant-quality while keeping some chunks for substance.
03 -
  • Shred your own cheese from a block instead of using pre-shredded, because the anti-caking powder prevents smooth melting and changes the texture.
  • If you want extra richness without making it heavier, blend half the soup after adding broccoli but before adding chicken, which creates a naturally creamy base without extra cream.
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