Chicken Broccoli Cheddar Soup (Print Version)

Creamy soup loaded with tender chicken, fresh broccoli, and sharp cheddar cheese for a hearty meal.

# Components:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets, approximately 1 large head
03 - 1 medium carrot, diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 celery stalks, diced

→ Dairy

07 - 2 cups sharp cheddar cheese, grated
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 2 tablespoons unsalted butter

→ Broth and Thickener

11 - 4 cups low-sodium chicken broth
12 - 2 tablespoons all-purpose flour or gluten-free flour

→ Seasonings

13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika, optional
16 - Pinch of nutmeg, optional

# Directions:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrot; sauté for 4 to 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 to 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in chicken broth, ensuring the mixture remains smooth and lump-free.
05 - Add broccoli florets, salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes until broccoli is tender.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, maintaining temperature below boiling point.
07 - Remove from heat. Gradually add grated cheddar, stirring until melted and fully incorporated. Taste and adjust seasonings as needed.
08 - Ladle into bowls and serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like pure comfort but comes together faster than you'd expect, making it perfect for weeknight dinners when you need something that feels homemade and substantial.
  • The sharp cheddar creates this savory depth that makes you feel like you're eating something special, not just reheating leftovers.
  • One pot, minimal cleanup, and enough protein to actually keep you satisfied until bedtime.
02 -
  • Never let the soup boil after adding cream and cheese, or you'll end up with a broken, grainy texture that tastes separated and oily instead of creamy—low heat is your friend here.
  • Always add the cheese off the heat and stir gently; this is the single mistake that teaches people why their soup looks curdled, and it's 100% preventable.
03 -
  • Toast the flour in the butter for an extra minute before adding broth—this deepens the flavor and creates a more sophisticated base than rushing through the roux stage.
  • Reserve a cup of the warm broth before you add everything else, and use it to slowly warm the cheese off-heat in a separate bowl, then stir that silky cheese mixture back into the soup for foolproof results every single time.
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