Chicken Broccoli Cheddar Soup

The first time I made chicken broccoli cheddar soup, it was snowing sideways outside and I had rotisserie chicken from the grocery store that needed using. My husband walked in from shoveling the driveway to find the whole house smelling like garlic and sharp cheddar, and he actually said those magic words every cook secretly wants to hear.

Last February my sister was recovering from surgery and I brought her a container of this soup. She called me two days later asking for the recipe because her husband who usually hates broccoli soup had eaten three bowls in a row. Something about the sharp cheddar and cream combination just works.

Ingredients

• Cooked chicken breast: Use rotisserie chicken or leftover roast chicken for the best flavor
• Fresh broccoli florets: Cut them into bite sized pieces so they cook evenly and stay tender
• Sharp cheddar cheese: The sharper the cheese the more flavor it brings to the soup
• Whole milk and heavy cream: This combination creates the perfect velvety texture
• Chicken broth: Low sodium lets you control the salt level completely
• All purpose flour: This thickens the base just enough without becoming gluey
• Smoked paprika: Adds a subtle smoky depth that makes the soup taste special

Instructions

Sauté the vegetables:

Melt butter in your pot over medium heat and cook onion celery and carrot until softened and fragrant

Add the garlic:

Stir in minced garlic and cook for just one minute until it becomes aromatic but not browned

Make the roux:

Sprinkle flour over the vegetables stir constantly and cook for a couple minutes to eliminate any raw flour taste

Add the liquids:

Gradually whisk in chicken broth making sure there are no lumps before adding broccoli and seasonings

Simmer the soup:

Bring to a gentle boil then reduce heat and let simmer until broccoli is tender but still bright green

Add the dairy:

Stir in cooked chicken milk and cream heating gently without letting the soup come to a full boil

Melt the cheese:

Remove from heat completely before gradually adding the cheddar and stirring until perfectly smooth

Save

This soup became my go to meal when my kids started school and everyone came home hungry and cold. Something about sitting together with steaming bowls full of broccoli and cheddar makes even the toughest Tuesday feel a little more manageable.

Making It Your Own

Sometimes I swap in turkey or even ham depending what is in the fridge. The base is so forgiving that it works with whatever protein you have on hand.

Texture Variations

My daughter prefers the soup completely smooth so I use an immersion blender before adding the cheese. I personally love those tender broccoli chunks floating around in every spoonful.

Serving Suggestions

Crusty bread is non negotiable in our house but a simple green salad with lemon dressing cuts through the richness beautifully.

• Top with extra shredded cheddar while still hot
• Add a pinch of red pepper flakes if you like heat
• Leftovers actually taste better the next day

Save

There is nothing quite like standing over a steaming pot of this soup while snow falls outside. It is the kind of meal that makes feeding people feel like the best kind of work.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 4 days. The flavors often improve after resting overnight. Reheat gently over medium-low heat, stirring occasionally to prevent separating.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works well in this soup. Add it during the last 8-10 minutes of simmering, as frozen vegetables cook faster than fresh. Thaw slightly before adding to prevent cooling down the broth too much.

→ How do I prevent the cheese from separating?

Remove the pot from heat completely before adding the cheddar. Gradually stir in small handfuls at a time, allowing each portion to melt fully. Avoid boiling after the cheese has been added, as high heat can cause dairy to separate.

→ Can I make this dairy-free?

Substitute the milk and cream with unsweetened almond or coconut milk, and use dairy-free cheddar shreds. The texture may be slightly thinner, so you might need an extra tablespoon of flour to achieve the desired consistency.

→ What's the best way to shred chicken for this soup?

Use two forks to pull apart cooked chicken breasts, or place the meat in a stand mixer with the paddle attachment on low speed for 30 seconds. Rotisserie chicken works perfectly if you want to save time on prep.

→ Can I freeze this soup?

Freezing is possible but may cause slight texture changes due to the cream and cheese. For best results, freeze before adding the dairy and cheese. When ready to serve, thaw, reheat, then stir in the milk, cream, and cheddar as directed.