Chicken Broccoli Cheddar Soup (Print version)

Creamy soup loaded with tender chicken, fresh broccoli, and melted cheddar cheese. Ready in 45 minutes.

# What You'll 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 - 1½ cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour
11 - ½ teaspoon dried thyme
12 - ½ teaspoon paprika
13 - Salt and black pepper to taste

# Cooking Steps:

01 - In a large pot, melt butter over medium heat. Add onion, carrot, and garlic, sautéing for 4 to 5 minutes until softened.
02 - Sprinkle flour into the pot and stir continuously for 1 to 2 minutes to form a roux, ensuring even distribution.
03 - Slowly whisk in chicken broth and milk while stirring to prevent lumps from forming.
04 - Add broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes until broccoli is tender.
05 - Stir in cooked chicken and simmer for an additional 5 minutes until heated through.
06 - Remove from heat and gradually stir in shredded cheddar cheese until completely melted and smooth.
07 - Taste and adjust seasoning as needed. Serve hot, optionally garnished with extra cheddar or fresh herbs.

# Expert Advice:

01 -
  • It comes together in less than an hour, which means you can have dinner on the table before anyone gets too hungry.
  • The cheese melts into the broth so gorgeously that you won't need cream, even though it tastes like pure indulgence.
  • Leftovers taste even better the next day, and you'll find yourself sneaking spoonfuls straight from the pot.
02 -
  • If you add the cheese while the soup is still boiling, it can become grainy and separate—remove from heat first, and you'll have silky results every time.
  • Shredding your own cheese from a block makes a dramatic difference in how smoothly it melts compared to pre-shredded varieties with their anti-caking additives.
03 -
  • If you want extra creaminess, blend half the soup before adding the cheese—it creates a thicker base while keeping some texture.
  • For busy weeknights, use rotisserie chicken and pre-cut vegetables from the grocery store to cut your prep time nearly in half without sacrificing quality.
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