Chicken Broccoli Cheddar Soup (Printer View)

A rich, creamy soup packed with chicken, broccoli, and sharp cheddar cheese.

# Components:

→ 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 ½ cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour (or gluten-free flour)
11 - ½ teaspoon dried thyme
12 - ½ teaspoon paprika
13 - Salt and black pepper, to taste

# Method:

01 - In a large pot, melt the butter over medium heat. Add the onion, carrot, and garlic. Sauté for 4–5 minutes until vegetables are softened.
02 - Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux, cooking until lightly golden and fragrant.
03 - Slowly whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a gentle simmer while stirring constantly.
04 - Add the broccoli, thyme, paprika, salt, and pepper. Simmer for 10–12 minutes, until the broccoli is tender but not mushy.
05 - Stir in the cooked chicken and simmer for another 5 minutes to heat through and allow flavors to meld.
06 - Remove from heat and gradually stir in the shredded cheddar cheese until fully melted and smooth. Avoid boiling to prevent cheese separation.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • The way the sharp cheddar melts into the broth creates this velvety texture that feels like a warm blanket
  • It comes together in under an hour but tastes like it simmered all afternoon
  • My notoriously veggie-averse nephew actually asked for seconds without any prompting
02 -
  • The soup will continue thickening as it sits, so dont panic if it seems slightly thin when you first take it off the heat
  • Always remove the pot from heat before adding cheese, otherwise you'll end up with oily separated cheese floating on top
  • If you accidentally over-season, adding a splash more milk or an extra potato can help balance things out
03 -
  • Grate your cheese from a block instead of buying pre-shredded for the smoothest results
  • Make a double batch because it freezes beautifully and tastes even better the second day
  • Leftovers reheat perfectly in the microwave, though you might need to add a splash of milk to thin it out
Return