Save There's something about the sound of a whisk hitting the bottom of a warm pot that signals comfort is on the way. My neighbor dropped by one October afternoon with a bag of fresh broccoli from her garden, and I found myself building this soup almost by instinct, layering flavors the way you'd add blankets on a cold night. Within thirty minutes, the kitchen smelled like butter and cheese, and suddenly she wasn't leaving anytime soon. This became the soup I make when someone needs feeding, when the weather turns, or when I want to feel like I'm taking care of myself.
I made this for a book club gathering years ago, and it became the thing people asked about more than the actual book we were discussing. My friend Janet took a spoonful and went quiet, which is how I knew it was working. She's since made it dozens of times, and she tells me it's her go-to when her kids are sick or her own day has been rough.
Ingredients
- Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken if you're short on time, or poach your own for extra control over seasoning and tenderness.
- Fresh broccoli florets, 2 cups chopped: Chop them smaller than you think you need to, because they soften more than you'd expect and you want them to feel almost spoonable.
- Medium carrot, peeled and diced: The carrot is your secret sweetness, so don't skip it even if you're eager to move forward.
- Small onion, finely chopped: Fine pieces mean it dissolves into the background, adding depth without announcing itself.
- Garlic, 2 cloves minced: Fresh garlic makes this feel homemade in a way that powdered never will.
- Whole milk, 2 cups: Don't reach for skim, because the fat carries the flavor and keeps the soup from tasting thin or watery.
- Low-sodium chicken broth, 2 cups: The low-sodium part matters because the cheese will bring salt all on its own.
- Sharp cheddar cheese, 1½ cups shredded: Sharp cheddar has personality and tang that mild varieties can't match, so don't settle.
- Unsalted butter, 2 tablespoons: Unsalted lets you control the salt level and gives you a cleaner, buttery flavor.
- All-purpose flour, 2 tablespoons: This creates the roux that thickens everything without making it gluey.
- Dried thyme, ½ teaspoon: Thyme whispers herbaceousness without overpowering the cheese and chicken.
- Paprika, ½ teaspoon: A tiny amount adds warmth and color without tasting smoky.
- Salt and black pepper, to taste: Taste as you go, because every broth and cheese is slightly different.
Instructions
- Start with butter and soft vegetables:
- Melt butter in your pot over medium heat, then add the onion, carrot, and garlic. Let them soften for about 4 to 5 minutes, stirring occasionally until the onion turns translucent and the kitchen starts smelling like home cooking.
- Make your roux:
- Sprinkle the flour over the softened vegetables and stir constantly for 1 to 2 minutes, coating everything evenly. This cooks out the raw flour taste and creates the base that will thicken your soup.
- Add the liquids slowly:
- Pour in the broth and milk gradually while whisking steadily, making sure no lumps hide in the corners. This is worth taking your time on because lumpy soup is always disappointing.
- Simmer the broccoli until tender:
- Add the broccoli, thyme, paprika, salt, and pepper, then bring everything to a gentle simmer. Cook for 10 to 12 minutes until the broccoli is soft enough to break easily with a spoon but still bright green.
- Warm the chicken through:
- Stir in your cooked chicken and let it warm for about 5 minutes, which keeps it tender rather than risking overcooking it.
- Melt in the cheese:
- Remove the pot from heat first, then gradually add the shredded cheddar while stirring gently. Heating off the stove prevents the cheese from breaking or getting grainy.
- Taste and adjust:
- Take a careful spoonful and season with more salt or pepper if needed, remembering that cheese adds saltiness as it cools slightly.
Save My daughter once told me this soup tastes like someone loves her, which is exactly what I was aiming for when I learned to make it properly. That kind of comment stays with you, and it reminds me that cooking isn't really about ingredients at all.
Making It Your Own
This soup is genuinely flexible if you want to play around. I've added diced potatoes to make it heartier, swapped in cauliflower when broccoli wasn't available, and once threw in leftover roasted mushrooms just because they were sitting on my counter. The bones of the recipe stay strong no matter what you toss in, which makes it perfect for cooking with what you have rather than what a list tells you to buy.
The Creaminess Question
Some people blend half the soup before adding the cheese, which creates an almost velvety texture that feels indulgent. I do this when I'm cooking for someone who prefers very smooth soups, and I've found it makes the whole pot feel more luxurious without changing any of the actual flavors. If you go this route, blend it while it's still warm but before the cheese goes in, then stir the blended portion back into the pot.
Serving and Storage
This soup is best served hot, ideally with crusty bread for dunking or a simple green salad alongside to keep things balanced. It keeps beautifully in the refrigerator for three or four days, and it also freezes wonderfully if you want to make a double batch and save half for a future version of yourself who's grateful for the shortcut.
- Reheat gently on the stove with a splash of extra milk if it seems too thick after sitting in the fridge.
- Freeze it in portions so you can grab exactly what you need without thawing an entire pot.
- Leftovers taste even better the next day because the flavors have had time to get to know each other.
Save This soup has become the recipe I return to when I need to remember why cooking matters in the first place. It's not complicated, but it's genuinely nourishing in every way that counts.
Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. The soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if it has thickened too much.
- → What's the best way to shred chicken for this soup?
Rotisserie chicken works perfectly and saves time. Simply remove the skin and shred the meat with two forks or your fingers. Alternatively, poach boneless chicken breasts in broth for 15-20 minutes, then shred once cooled slightly.
- → Can I freeze this soup?
You can freeze it, though the texture may change slightly due to the dairy. Freeze without the cheese for best results—add fresh cheddar when reheating. Portion into freezer-safe bags or containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating.
- → How do I prevent the cheese from separating?
Remove the pot from heat completely before adding the shredded cheese. Stir gradually and gently until fully melted. Avoid boiling after the cheese has been added, as high heat can cause the dairy to separate and become grainy.
- → What can I serve with this soup?
Crusty bread, dinner rolls, or artisan sourdogh are perfect for soaking up the creamy broth. A simple green salad with vinaigrette balances the richness. For extra indulgence, serve with homemade croutons or a grilled cheese sandwich on the side.