Name: Chicken Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 30 min
Total time: PT-484351H22M25S
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1/4 cup all-purpose flour; 4 cups chicken broth (low sodium); 2 cups cooked chicken, shredded or cubed; 3 cups broccoli florets, chopped; 1 cup whole milk; 1 cup heavy cream; 2 cups sharp cheddar cheese, shredded; Salt & pepper to taste; Optional: pinch of nutmeg or red pepper flakes

There’s something undeniably heartwarming about a creamy, cheesy bowl of Chicken Broccoli Cheddar Soup. I still remember the first time my grandmother served this soup—it was a brisk autumn evening, and the aroma alone brought the whole family running to the table. But this version is a touch more versatile, making it a go-to dish no matter the season. Whether you’re curling up by the fire or looking for a lighter comfort meal in spring, this soup is just what you need.

This recipe is a blend of tradition and convenience—classic American comfort food with a modern twist. It’s hearty enough to be a meal on its own, packed with tender chicken, crisp broccoli, and melty cheddar cheese. And the best part? You can make it in under an hour, all in one pot.

Why This Soup Deserves a Spot in Your Weekly Menu

Chicken Broccoli Cheddar Soup isn’t just another soup recipe—it’s a nourishing, crave-worthy meal in itself. It combines the richness of cheddar with the freshness of broccoli and the comforting protein of chicken. This recipe is proof that simplicity can be deliciously satisfying.

Here’s why you’ll fall in love with it:

All-season appeal: Light enough for warm days, but cozy enough for cooler nights.
One-pot meal: Less cleanup, more flavor.
Prep ahead: Stores beautifully for leftovers or weekly meal prep.
Kid and adult approved: Cheesy, creamy, and loaded with veggies and protein.

The Story Behind the Dish

In many American households, broccoli cheddar soup is a staple. Panera Bread made it famous, but this version takes it a step further with the addition of tender chicken. Growing up in a big Italian-American family, soups like this were a weeknight essential—especially with a crusty loaf of bread from the local bakery.

Over time, we started adding shredded rotisserie chicken for extra protein, and the recipe became our own little family fusion—part restaurant classic, part homemade tradition.

This soup is perfect for using leftover roast chicken, and it makes vegetables irresistible, even to the pickiest eaters.

Ingredients You’ll Need

Here’s what you’ll need to make this delicious Chicken Broccoli Cheddar Soup for 4 servings:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1/4 cup all-purpose flour
4 cups chicken broth (preferably low sodium)
2 cups cooked chicken, shredded or cubed
3 cups broccoli florets, chopped
1 cup whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded (freshly grated melts best!)
Salt and pepper, to taste
Optional: pinch of nutmeg or red pepper flakes for extra depth

Need another delicious, hearty option? Try this Creamy Potato and Hamburger Soup—a rich and satisfying meal perfect for cooler evenings.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened and fragrant, about 5-7 minutes. Add the garlic and cook for another minute.

Step 2: Make the Roux

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste. This forms the base of your creamy soup.

Step 3: Add Broth and Simmer

Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring to a gentle boil and let it simmer for 10 minutes until the mixture thickens slightly.

Step 4: Add Chicken and Broccoli

Stir in the cooked chicken and broccoli florets. Reduce the heat and simmer for another 10–12 minutes, until the broccoli is tender but still vibrant.

Chicken and broccoli simmering in broth in a stainless steel pot.

Step 5: Creamy Finish

Add the milk and heavy cream. Stir gently and heat through without boiling. Once warmed, add the shredded cheddar cheese, stirring until fully melted and the soup is velvety smooth.

stirring shredded cheddar into creamy soup in a pot.

Step 6: Season and Serve

Taste and adjust with salt, pepper, and optional spices. Serve hot with crusty bread or garlic croutons.

Tips for the Perfect Chicken Broccoli Cheddar Soup

Use rotisserie chicken for a quick and flavorful shortcut.
Grate your own cheese to avoid the anti-caking agents in pre-shredded varieties—it melts better and tastes richer.
For a lighter version, swap heavy cream with half-and-half or more milk.
Freeze in portions: this soup freezes well (just skip the cheese during freezing and stir it in when reheating).

Ingredient Swaps & Variations

Vegetarian version: Replace chicken with extra broccoli and vegetable broth.
Add grains: Stir in a handful of cooked rice or quinoa for extra heartiness.
Make it spicy: Add a chopped jalapeño or a dash of hot sauce for a fiery kick.

Serving Suggestions

This soup is practically a meal on its own, but if you want to round it out, here are some delicious pairings:

A gooey Grilled Cheese Sandwich (yes, sliders count!)
Garlic breadsticks or buttered toast.
A light garden salad for balance.
Top with crispy bacon bits or a dollop of sour cream for extra richness.

Storage and Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently.
Reheat: On stovetop over low heat, stirring often. Add a splash of milk or broth if it’s too thick.

Frequently Asked Questions (FAQ)

Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works great. Just add it during the simmering stage and cook until tender—no need to thaw first.

What’s the best cheese for Chicken Broccoli Cheddar Soup?
Sharp cheddar offers the most flavor, but you can blend it with mild cheddar or even Monterey Jack for a creamier texture.

Can I make this soup gluten-free?
Definitely, use a gluten-free all-purpose flour blend for the roux, or swap with cornstarch (start with 1 tbsp dissolved in broth).

How can I thicken the soup more?
Let it simmer uncovered a bit longer, or stir in a slurry of cornstarch and water (1 tbsp cornstarch to 2 tbsp water).

Can I make this soup in a slow cooker?
Yes! Sauté the aromatics and roux on the stove, then transfer everything except the cheese to the slow cooker. Cook on low for 4–6 hours, stir in cheese at the end.

A Year-Round Crowd-Pleaser

Whether you’re looking for a winter warmer or a summer lunch that’s still satisfying but not too heavy, Chicken Broccoli Cheddar Soup is your answer. The balance of protein, veggies, and creamy cheese makes it both comforting and nourishing.

It’s also one of those recipes you can memorize after making it once or twice—and that’s when the real fun starts, with your own variations and toppings.

If you’re in the mood for creamy, one-pot meals, give this One-Pan Chicken with Creamy Buttered Noodles a try next!

Chicken Broccoli Cheddar Soup

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