Chicken Broccoli Cheddar Soup

There's something about the smell of butter and caramelizing onions that instantly transforms a kitchen into somewhere warm and safe. My neighbor stopped by one chilly afternoon, and I had this soup simmering on the stove—within minutes, she was asking for the recipe. That's when I realized this wasn't just another weeknight dinner; it was the kind of dish that makes people linger at the table, asking for seconds while the steam rises from their bowl.

My son came home from school complaining about the cold, and I had this soup ready within 45 minutes. He sat at the kitchen counter, wrapped in a blanket, and ate three bowls before homework even started. That's the moment I knew this recipe was a keeper—not just for its flavor, but for how it brings people back to the table.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Using pre-cooked or rotisserie chicken saves time, but if you're cooking from scratch, poach it gently in broth to keep it tender and flavorful.
• Fresh broccoli florets, 4 cups: Cut them into bite-sized pieces so they cook evenly and stay vibrant green—oversized chunks will throw off the texture.
• Medium carrot, diced: The sweetness balances the sharp cheddar, so don't skip it even if you're tempted to rush the prep work.
• Small onion, finely chopped: Fine dice means it breaks down into the soup almost invisibly, creating body and depth without chunks.
• Garlic, 2 cloves minced: Mince it just before adding so the flavor stays bright and doesn't turn bitter from sitting.
• Celery stalks, 2 diced: This is your secret flavor builder—it adds an earthy undertone that makes people wonder what they're tasting.
• Sharp cheddar cheese, 2 cups grated: Grate it fresh from the block if you can; pre-shredded cheese has anti-caking agents that make the soup grainy instead of silky.
• Whole milk, 2 cups: The backbone of the creamy base—don't substitute with skim or the soup will feel thin and disappointing.
• Heavy cream, 1 cup: This is what separates comfort from regret; it adds richness that makes each spoonful feel luxurious.
• Unsalted butter, 2 tablespoons: Unsalted lets you control the salt level, which matters more than people realize with a soup this delicate.
• Low-sodium chicken broth, 4 cups: Low-sodium is crucial because you're adding cheese and will be seasoning to taste—regular broth can oversalt the whole thing.
• All-purpose flour, 2 tablespoons: This creates the roux that thickens the soup into something velvety instead of watery.
• Salt and black pepper: Taste as you go because cheddar already brings saltiness, and you don't want to overshoot.
• Smoked paprika and nutmeg, optional: A pinch of nutmeg whispers warmth without announcing itself, while smoked paprika adds a subtle depth that keeps people guessing.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Build your flavor foundation:

Melt butter in a large pot over medium heat and add the onion, celery, and carrot. Sauté for 4 to 5 minutes until the vegetables soften and the onion turns translucent—this is where the magic starts, and rushing this step means missing out on those sweet, caramelized notes.

Wake up the garlic:

Stir in the minced garlic and let it bloom for about 1 minute until fragrant. You'll notice the smell change completely—that's your signal that the garlic has released its oils and is ready to play.

Make your roux:

Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. This step feels small, but it's what prevents the soup from tasting starchy and flat.

Introduce the broth smoothly:

Slowly whisk in the chicken broth while stirring to break up any lumps. Go gradually—this isn't a race—and you'll end up with a silky, lump-free base instead of a grainy disappointment.

Let broccoli soften gently:

Add the broccoli florets along with salt, pepper, smoked paprika, and nutmeg. Bring to a gentle boil, then lower the heat and simmer for 10 to 12 minutes until the broccoli is tender but still holding its shape and color.

Warm through with the protein and dairy:

Stir in the cooked chicken, whole milk, and heavy cream. Heat for about 5 minutes until everything is warm, but do not let it boil—boiling can cause the cream to separate and the soup to break.

Melt in the cheese at the end:

Remove from heat and add the grated cheddar in handfuls, stirring constantly until each addition melts completely before adding more. Finish by tasting and adjusting the seasoning—you might need a touch more salt or pepper depending on your broth.

Save

I made this soup for my book club last fall, and it became the thing everyone kept talking about for weeks. Not because it's complicated or fancy, but because it tasted like someone genuinely cared about feeding them well—and that simple truth is worth more than any restaurant reservation.

The Secret to Cheddar Soup That Doesn't Disappoint

Most people rush the vegetable step and wonder why their soup tastes flat. Those first 5 minutes of sautéing aren't wasted time; they're when the aromatics release their sweetness and depth. I learned this the hard way after making a batch that tasted like boiled vegetables in cream, and once I slowed down and let the vegetables develop, everything changed. The flavor became rounder, warmer, and infinitely more satisfying.

Why Sharp Cheddar Matters More Than You Think

Using mild cheddar will give you a soup that tastes nice, but using sharp cheddar gives you a soup that tastes like something. Sharp cheddar has been aged longer, which means the flavor compounds have intensified and sharpened—you need less cheese to achieve the same impact, and the soup stays silky instead of becoming a heavy cheese sauce. I made the same recipe side-by-side with mild and sharp cheddar once, and my kitchen partner immediately picked up on the difference in the first spoonful.

Customization That Actually Works

This soup is forgiving in ways that make it easy to adapt to what's in your kitchen or what you're craving on any given day. I've added everything from roasted red peppers to fresh thyme, and the structure stays solid. The key is not overthinking it—stick to the technique, trust the base, and use your intuition with flavor adjustments.

• Blend half the soup with an immersion blender before adding the cheese if you prefer a smoother, creamier texture with visible broccoli pieces still floating throughout.
• Swap the chicken for turkey or even add diced ham for a different protein without changing the cooking method or timing.
• A dash of Dijon mustard or hot sauce at the end adds brightness or heat without dominating the cheddar flavor.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

This soup has become my go-to when someone needs comfort, warmth, or just a reminder that good food doesn't have to be complicated to be meaningful. Make it for yourself on a quiet evening, or make it for someone else and watch how quickly they ask for the recipe.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance. Store in an airtight container and reheat gently over low heat, stirring occasionally to prevent separating.

→ Can I freeze this soup?

Freezing works best before adding the cheese and cream. Cool the broth base completely, freeze for up to 3 months, then finish with dairy when reheating.

→ How do I prevent the cheese from curdling?

Remove the pot from heat before adding cheddar. Gradually stir in handfuls, allowing each to melt completely. Avoid boiling after dairy is added.

→ Can I use frozen broccoli?

Frozen florets work well. Add them during the last 5 minutes of simmering since they're already blanched and cook faster than fresh.

→ What can I use instead of chicken?

Leftover turkey, rotisserie chicken, or diced ham all work beautifully. For a vegetarian version, omit poultry and add white beans or extra broccoli.

→ How can I make this soup thicker?

Increase flour to 3 tablespoons, or puree a portion of the broccoli and broth with an immersion blender before adding the cheese and cream.