Save There was this rainy Tuesday last November when my grocery delivery showed up with all the wrong items, and somehow I ended up with four heads of broccoli and a rotisserie chicken. Instead of panic, I decided to lean into the universe's suggestion and make the kind of soup that makes you forget you're standing in a puddle on the kitchen floor.
I first made this during that weird week in January when everyone was sick and comfort food became medicinal. My neighbor texted asking if I had any soup, and I showed up at her door with a steaming Tupperware container. She later told me it was the only thing her picky toddler ate that whole week, which honestly felt like a bigger victory than any work accomplishment I've ever had.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you the step of cooking meat separately
- 2 cups fresh broccoli florets: Cut them into bite-sized pieces so they cook evenly and fit perfectly on your spoon
- 1 medium carrot: Adds a subtle sweetness that balances the sharp cheddar beautifully
- 1 small onion: Finely chopped so it melts into the soup rather than staying in distinct pieces
- 2 cloves garlic: Minced fresh, because jarred garlic has a different flavor profile that feels a bit harsh here
- 2 cups whole milk: The fat content really matters for that luxurious mouthfeel you want in a cream soup
- 2 cups low-sodium chicken broth: Starting with low-sodium lets you control exactly how salty the final soup becomes
- 1 ½ cups sharp cheddar cheese: Shred it yourself because pre-shredded cheese has anti-caking agents that prevent smooth melting
- 2 tablespoons unsalted butter: The foundation for your roux and the start of all that good flavor
- 2 tablespoons all-purpose flour: This creates the silky thickness that transforms it from broth to soup
- ½ teaspoon dried thyme: Earthy and warm, pairs surprisingly well with the broccoli
- ½ teaspoon paprika: Just a subtle background note that adds depth without heat
- Salt and black pepper: Season gradually and taste as you go, especially since the cheese adds saltiness
Instructions
- Build your flavor base:
- Melt the butter in your large pot over medium heat and let it foam slightly before adding the onion, carrot, and garlic. Cook until the onions turn translucent and your kitchen starts smelling like something wonderful is happening.
- Create the silky foundation:
- Sprinkle the flour over the softened vegetables and stir constantly for about two minutes. You want to cook out the raw flour taste without letting it brown.
- Add the liquids:
- Slowly pour in the chicken broth while whisking to break up any lumps, then do the same with the milk. Keep whisking until the mixture smooths out and starts to thicken.
- Simmer the vegetables:
- Add the broccoli, thyme, paprika, salt, and pepper. Let everything bubble gently for 10 to 12 minutes until the broccoli is fork-tender but not mushy.
- Bring it all together:
- Stir in the cooked chicken and let the soup simmer for another 5 minutes to warm everything through.
- The grand finale:
- Remove the pot from heat completely before gradually stirring in the shredded cheese. Adding cheese to boiling liquid can cause it to separate and turn grainy.
Save Last month, my friend Sarah was going through a rough breakup and I brought over a batch of this soup. We sat at her kitchen table in our sweatpants, eating soup and talking until 2 AM, and somehow the broccoli cheddar was exactly what she needed to feel taken care of.
Making It Your Own
Sometimes I swap half the broccoli for cauliflower when I want to change up the color but keep that same comforting texture. The subtle sweetness of cauliflower plays really nicely with the sharp cheddar, and the orange-white flecks look beautiful in the bowl.
The Blending Trick
My cousin who worked in a restaurant kitchen taught me to blend just half the soup before adding the cheese and chicken. It creates this incredible body and creaminess without needing heavy cream, and you still get those satisfying chunks of broccoli and chicken in every spoonful.
Serving Suggestions
This soup honestly deserves to be the star of the show, but a hunk of crusty sourdough for dunking never hurt anyone. Sometimes I serve it alongside a simple green salad with lemon vinaigrette to cut through all that richness.
- A sprinkle of extra sharp cheddar on top creates this gorgeous melted cheese blanket
- Fresh chives or parsley add a pop of color and mild onion flavor
- Crumbled bacon on top turns it into this completely different but equally amazing experience
Save This soup has become my go-to for everything from sick days to celebrations, because sometimes the best way to show love is through a warm bowl of comfort.
Kitchen Guide
- → Can I make this soup ahead of time?
Yes, you can prepare this soup up to 2 days in advance. Store it in the refrigerator and reheat gently on the stove, adding a splash of milk if it thickens too much.
- → Can I freeze chicken broccoli cheddar soup?
While possible, freezing may affect the texture slightly due to the dairy content. If freezing, do so before adding the cheese. Thaw overnight in the refrigerator, reheat, then stir in the cheese until melted.
- → What can I use instead of chicken?
You can substitute diced turkey, ham, or even cooked bacon. For a vegetarian version, replace the chicken broth with vegetable broth and add white beans or extra vegetables instead.
- → How do I prevent the cheese from separating?
Remove the pot from heat before stirring in the cheese. Add it gradually and stir gently until melted. Avoid boiling after the cheese is added, as high heat can cause separation.
- → Can I use frozen broccoli?
Frozen broccoli works well in this soup. Add it directly to the simmering broth and cook until tender. Thawed frozen broccoli may need slightly less cooking time than fresh.
- → How can I make this soup thicker?
Increase the flour to 3 tablespoons for a thicker consistency, or blend a portion of the soup with an immersion blender before adding the cheese and chicken. Adding diced potatoes also naturally thickens the broth.