Chicken Broccoli Cheddar Soup

The rainy Tuesday I first made this soup, my kitchen smelled like butter and thyme for hours. I had rotisserie chicken leftover from Sunday dinner and a broccoli crown that needed using, so I decided to attempt what I called comfort soup. My roommate wandered in, drawn by the aroma, and asked what kind of magic was happening on the stove. That bowl of soup became our rainy evening tradition whenever the weather turned gray.

Last winter, my neighbor came over shivering after her car broke down. I heated up a batch of this soup and watched her shoulders drop three inches as she took that first steaming spoonful. She asked for the recipe before she even finished her bowl, and now she makes it every time her kids have a cold. Some recipes feed people, but this one feels like it fixes them a little too.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time
• 2 cups fresh broccoli florets: Cut them into bite sized pieces so they cook evenly and fit on your spoon
• 1 medium carrot: Adds natural sweetness and pretty orange flecks throughout the soup
• 1 small onion: Finely chopped so it melts into the base without overpowering
• 2 cloves garlic: Minced fresh because garlic powder cannot compare here
• 2 cups whole milk: Creates that velvety texture we all crave in comfort soup
• 2 cups low sodium chicken broth: Control the salt yourself since cheese will add plenty
• 1 ½ cups sharp cheddar cheese: Shred it yourself because pre shredded cheese resists melting
• 2 tablespoons unsalted butter: The foundation for building that perfect roux
• 2 tablespoons all purpose flour: Thickens just enough without turning into glue
• ½ teaspoon dried thyme: Earthy and warm, pairs beautifully with broccoli
• ½ teaspoon paprika: Adds subtle depth and a gorgeous golden hue
• Salt and black pepper: Taste at the end since cheese brings its own saltiness

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

Build your flavor base:

Melt the butter in a large pot over medium heat and add the onion, carrot, and garlic. Let them soften for about 5 minutes until they smell fragrant and the onions turn translucent.

Create the roux:

Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes. You want to cook out the raw flour taste without letting it brown.

Add the liquids gradually:

Slowly whisk in the chicken broth first, then the milk, working out any lumps as you go. The mixture should thicken slightly as it comes to a gentle bubble.

Cook the broccoli:

Add the broccoli florets along with the thyme, paprika, salt, and pepper. Let everything simmer for 10 to 12 minutes until the broccoli is tender enough to pierce easily with a fork.

Warm the chicken through:

Stir in the cooked chicken and let it simmer for another 5 minutes. This step is just about heating the chicken, not cooking it further.

Melt in the cheese:

Remove the pot completely from the heat before gradually stirring in the shredded cheddar. Keep stirring until every strand disappears into that creamy orange perfection.

Final seasoning check:

Taste the soup and adjust the salt or pepper if needed. Sometimes it wants a tiny pinch more, sometimes the cheese did all the heavy lifting.

Save

My dad, who claims to not like soup, ate three bowls during a football watch party and asked if I could make it every Sunday. There is something about that combination of sharp cheddar and tender broccoli that makes people forget they ever claimed to not like soup. I have stopped questioning it and just accept that this recipe converts skeptics.

Getting the Texture Right

If you want an ultra creamy restaurant style soup, use an immersion blender to puree about half of the mixture before adding the cheese and chicken. Leave some broccoli chunks for texture, or blend it completely smooth if you prefer. I have done both and my family fights over the silky pureed version.

Make Ahead Magic

This soup actually improves after a night in the refrigerator as the flavors meld together. Make it up to three days ahead and reheat gently over low heat, stirring occasionally. The soup will thicken as it cools, so thin it with a splash of milk or broth when reheating.

Serving Suggestions

A crusty baguette for dunking is basically non negotiable in my house, but buttery crackers work in a pinch. I have also served it alongside a simple green salad with bright vinaigrette to cut through the richness.

• Fresh chives or scallions add a pop of color and mild onion flavor
• Extra shredded cheddar on top never hurt anyone
• A pinch of smoked paprika as garnish makes it look fancy

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

Check price on Amazon

Save

Hope this soup finds you on a day when you need exactly this kind of comfort in a bowl.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and store in the refrigerator. Reheat gently over medium-low heat, adding a splash of milk if it thickens too much.

→ Can I freeze this soup?

Freezing works best before adding the cheese. Cool completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw overnight in the refrigerator before reheating and stirring in the cheddar.

→ What can I use instead of chicken?

Substitute with cooked turkey, ham, or leave it vegetarian by adding extra vegetables like cauliflower or potatoes for bulk.

→ How do I prevent the cheese from separating?

Remove the pot from heat before stirring in the cheese. Add it gradually while stirring constantly to ensure smooth melting. Avoid boiling after the cheese is added.

→ Can I use frozen broccoli?

Frozen broccoli works well in a pinch. Add it during the last 8-10 minutes of simmering since it's already blanched and cooks faster than fresh.