Save There's something about the sound of broccoli hitting hot butter that instantly makes a kitchen feel lived-in and warm. I stumbled onto this soup on a Thursday evening when the weather turned unexpectedly chilly, and I had half a rotisserie chicken sitting in the fridge that needed rescuing. What started as a simple way to use up vegetables became the kind of soup that had everyone at the table asking for seconds, then requesting the recipe the next day. The secret, I learned, is patience with the cheese and refusing to let it break—something my first attempt taught me quite dramatically.
My neighbor Claire came over unexpectedly one cold afternoon, and instead of ordering takeout, I threw this together while we chatted about her new job. She sat at the counter watching the transformation happen—the way the cream turned that brilliant orange-gold as the cheese melted in—and by the time I ladled it into bowls, she was already asking if I'd make it for her book club. There's something generous about offering someone a bowl of soup that's still steaming, something that says you have time for them.
Ingredients
- Cooked chicken breast, diced or shredded (2 cups): Using pre-cooked chicken means less work and faster results; rotisserie chicken works beautifully here and adds an extra layer of flavor you won't get from plain boiled chicken.
- Broccoli florets (4 cups): Cut them roughly the same size so they cook evenly, and don't skip the florets closest to the stem—they're just as tender and flavorful.
- Carrot, onion, celery, and garlic: This aromatic base is what gives the soup its backbone; soften the carrot, onion, and celery first so they release their sweetness into the broth.
- Sharp cheddar cheese, grated (2 cups): Don't buy pre-shredded if you can help it—freshly grated melts more smoothly into the soup without those anti-caking additives causing graininess.
- Whole milk and heavy cream (2 cups and 1 cup): The combination creates a luxurious texture that feels indulgent but stays balanced; half-and-half works in a pinch, though you'll lose some richness.
- Unsalted butter (2 tablespoons): This is where the flavor starts, so don't skip it or substitute with oil—you need that buttery foundation.
- Low-sodium chicken broth (4 cups): Low-sodium lets you control the salt level and prevents the soup from tasting aggressively salty once the cheese goes in.
- All-purpose flour (2 tablespoons): This creates a silky thickened base that helps the cream and milk incorporate without breaking; cooking it briefly removes the raw taste.
- Salt, black pepper, smoked paprika, and nutmeg: The paprika adds subtle smokiness, while just a whisper of nutmeg rounds out the flavors in a way most people won't identify but will definitely taste.
Instructions
- Build your aromatic base:
- Melt the butter over medium heat and let it foam slightly before adding the onion, celery, and carrot. Listen for them to soften and become fragrant—about 4 to 5 minutes—and let them pick up just a touch of color on the edges.
- Wake up the garlic:
- Add your minced garlic and let it bloom for exactly one minute; any longer and it starts to bitter, any shorter and it won't fully release its flavor into the oil.
- Make your roux:
- Sprinkle the flour over the vegetables and stir to coat everything evenly, then cook for 1 to 2 minutes while stirring constantly—you'll smell the raw flour taste cooking away, replaced by something nutty and deeper.
- Create a smooth broth:
- Pour the chicken broth in slowly while whisking constantly to avoid any lumps forming; this gradual approach is what separates a silky soup from one that feels grainy.
- Cook the broccoli until perfect:
- Add the broccoli along with your salt, pepper, paprika, and nutmeg, then bring everything to a gentle boil before reducing the heat to simmer for 10 to 12 minutes until the florets are tender but still hold their shape.
- Introduce the chicken and dairy:
- Stir in the cooked chicken, milk, and cream gently, being careful not to boil the mixture—you're heating it through, not scrambling the dairy by pushing the temperature too high.
- Melt the cheese into silence:
- Remove from heat completely before adding the grated cheddar, stirring slowly and steadily until every bit has melted and incorporated smoothly into the soup. Taste it and adjust the salt and pepper—the cheese is salty, so you might need less than you expect.
Save I made this soup for my daughter's first day of middle school, filling a thermos so she could have something warm at lunch while navigating new hallways and unfamiliar faces. She told me later that the smell of it in her backpack made her feel brave somehow, like I'd packed more than just lunch. That's when I understood this soup isn't just dinner—it's a small act of care you can serve to someone you love.
How to Customize This Soup
The beauty of this recipe is how forgiving it is once you understand the foundation. If you want a thinner, brothier soup, simply skip the flour and let the broth do most of the work—you'll lose some body, but it'll still taste wonderful. For a richer, more decadent version, use half-and-half instead of milk or add an extra quarter cup of cream. Some people swear by blending half the soup before adding the cheese, which creates pockets of chunky texture alongside creamy smoothness—it's a texture thing, and worth trying once to see if it becomes your preference.
The Cheese Question
Sharp cheddar is the backbone here because it has enough flavor complexity to stand up to the cream and broth without disappearing. I've watched people reach for mild cheddar because it seems safer, but it gets swallowed by everything else in the pot, leaving you with a one-note result. If you're sensitive to strong cheese flavors, you can absolutely use a blend—half sharp cheddar, half gruyere creates something mellow and sophisticated instead of assertive.
Storage, Reheating, and Why This Freezes Well
This soup keeps beautifully in the refrigerator for three to four days in a covered container, and it actually tastes better the next day once the flavors have had time to settle and deepen. To reheat, use low heat on the stovetop and stir occasionally—if you're in a rush and use high heat, the cream separates and you'll end up disappointed. It also freezes surprisingly well for up to two months, though I usually freeze it without the cream and cheese, then add those elements when I'm reheating it for a fresher taste.
- Cool the soup completely before transferring to freezer containers, and leave a little headspace because liquids expand when frozen.
- If you do freeze it with the cheese and cream included, it'll still taste fine but the texture becomes slightly less silky.
- Add a squeeze of fresh lemon juice or a pinch of smoked paprika after reheating to brighten the flavors that tend to mellow in storage.
Save This soup has become the thing I make when people need feeding, whether that's after a long day or in the middle of unexpected sadness. It's one of those recipes that earns its place in your regular rotation, not because it's complicated, but because it never disappoints and it always makes the people eating it feel a little bit better.
Recipe FAQ
- → Can I make this soup ahead of time?
Yes, you can prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat, stirring occasionally. The soup may thicken when chilled, so add a splash of milk or broth when reheating to reach the desired consistency.
- → Can I use frozen broccoli instead of fresh?
Absolutely. Frozen broccoli works well in this soup. Add it during the simmering step and cook for 8-10 minutes until tender. Since frozen broccoli is already blanched, it may cook slightly faster than fresh florets.
- → How do I prevent the cheese from separating?
The key is to remove the pot from heat before adding the cheese. Gradually stir in the grated cheddar while the soup is hot but not boiling. Adding cheese to boiling liquid can cause it to separate and become grainy. Also, grate the cheese yourself for the smoothest melting.
- → Can I freeze this soup?
Freezing is possible but may affect the texture slightly due to the dairy content. If freezing, omit the cream and cheese, cool the soup completely, and store in freezer-safe containers for up to 3 months. When reheating, add the cream and cheese fresh for the best consistency.
- → What can I serve with this soup?
Crusty bread, garlic knots, or warm dinner rolls pair perfectly for dipping. A simple green salad with vinaigrette provides a nice contrast to the rich soup. For a heartier meal, serve alongside baked potatoes or a grilled sandwich.
- → How can I make this soup lighter?
Replace half the heavy cream with additional whole milk, or use half-and-half instead. You can also reduce the amount of cheese to 1.5 cups. The soup will still be creamy and satisfying with fewer calories and less fat per serving.