Chicken Broccoli Cheddar Soup (Printable)

Creamy, comforting soup packed with chicken, broccoli, and sharp cheddar cheese ready in 45 minutes.

# What You Need:

→ 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 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners and Seasonings

10 - 2 tablespoons all-purpose flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste

# How-To Steps:

01 - In a large soup pot, melt the butter over medium heat. Add the onion, carrot, and garlic. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle in the flour and stir continuously for 1 to 2 minutes to form a roux.
03 - Slowly whisk in the chicken broth and milk, ensuring no lumps form.
04 - Add the broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes until the broccoli is tender.
05 - Stir in the cooked chicken and simmer for another 5 minutes.
06 - Remove from heat and gradually stir in the shredded cheddar cheese until fully melted and smooth.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, and you'll have a pot of silky, restaurant-quality soup without the fuss.
  • The cheese melts into every spoonful so completely that you forget you're eating something healthy and protein-packed.
  • It freezes beautifully, which means future-you gets an easy dinner just waiting in the freezer.
02 -
  • If your cheese gets grainy or separates, it's because the heat was too high when you added it, so always stir it in off the stove.
  • The soup thickens more as it cools, so don't panic if it seems slightly thinner than you expected while hot.
03 -
  • Shred your cheese fresh rather than using pre-shredded, because it melts into the soup more smoothly and completely.
  • Keep your broth low-sodium so you stay in control of the final salt level, which is especially important since cheese brings its own saltiness.
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