Chicken Broccoli Cheddar Soup (Printable)

Creamy soup with tender chicken, fresh broccoli, and melted cheddar. Ready in 45 minutes.

# Required 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 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, carrot, and garlic, sautéing for 4 to 5 minutes until vegetables soften.
02 - Sprinkle flour over vegetables and stir continuously for 1 to 2 minutes, creating a paste-like base for thickening.
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 to 12 minutes until broccoli reaches tender consistency.
05 - Stir in cooked chicken and simmer for an additional 5 minutes to warm through.
06 - Remove from heat and gradually stir in shredded cheddar cheese, stirring until fully melted and smooth.
07 - Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot, optionally garnished with additional cheddar or fresh herbs.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, so you can have weeknight dinner ready before you've finished scrolling through your phone.
  • The sharp cheddar gives it personality and depth that store-bought soups can't touch, and it actually tastes better the next day.
  • Your protein and vegetables are all right there, meaning you can feel virtuous while eating something that tastes indulgent.
02 -
  • If your soup breaks and the cheese separates into oily strings, you likely added it while the soup was too hot or stirred it in too vigorously—low heat and gentle stirring prevent this heartbreak.
  • Don't skip the roux stage thinking you can just dump cheese in for creaminess, because a proper roux-thickened soup has body and elegance instead of feeling greasy or thin.
03 -
  • Buying pre-shredded cheese is tempting but shredding it yourself right before adding it melts infinitely more smoothly because the anti-caking agents in packaged shredded cheese can make the soup grainy.
  • If you're cooking for someone who's under the weather or just needs comfort, this soup tastes like you spent all day on it even though you didn't, which is the quiet kindness good recipes offer.
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