Chicken Broccoli Cheddar Soup

The first time I made this soup, it was supposed to be just a quick dinner using up leftover rotisserie chicken from the weekend. But then my roommate walked through the door, caught that unmistakable scent of melting cheddar and thyme, and literally asked if we could have it every Tuesday night. Something about how the broccoli still keeps a little bite while the broth gets all silky and luxurious makes it feel like a restaurant dish without any of the fuss.

Last winter, my sister was recovering from surgery and I brought over a batch of this soup. She took one sip, looked at me with this honestly shocked expression, and said it tasted like something our grandmother would have made if she hadnt been strictly a meat and potatoes kind of cook. Now every time she visits, she casually asks if I happen to have any broccoli that needs using up.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken is perfectly fine here and honestly what I use most often, but leftovers from a roasted chicken work beautifully too
• 2 cups fresh broccoli florets: Cut them into bite sized pieces so they cook evenly and dont turn into mush
• 1 medium carrot: Diced small adds natural sweetness that balances the sharp cheddar perfectly
• 1 small onion: Finely chopped so it practically dissolves into the soup
• 2 cloves garlic: Minced fresh adds depth that powder just cant match
• 2 cups whole milk: The fat content matters here for that velvety mouthfeel
• 2 cups low sodium chicken broth: Starting with low sodium lets you control the salt level at the end
• 1 ½ cups sharp cheddar cheese: Shred it yourself because pre shredded cheese has anti caking agents that prevent smooth melting
• 2 tablespoons unsalted butter: Forms the base of your roux and adds richness
• 2 tablespoons all purpose flour: Gluten free flour works perfectly if you need it
• ½ teaspoon dried thyme: Earthy and warm, pairs so well with both chicken and broccoli
• ½ teaspoon paprika: Just enough for subtle warmth and a gorgeous golden color
• Salt and black pepper: Taste at the end since cheddar brings its own salt

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

Build your flavor base:

Melt the butter in a large pot over medium heat and add the onion, carrot, and garlic. Cook for about 5 minutes until the vegetables are softened and fragrant, stirring occasionally so nothing browns.

Create the roux:

Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes. You want to cook out the raw flour taste without letting it turn brown.

Add the liquids gradually:

Slowly whisk in the chicken broth first, then the milk, taking care to work out any lumps as you go. The mixture will thicken as it comes to a gentle simmer.

Cook the broccoli:

Add the broccoli florets along with the thyme, paprika, salt, and pepper. Let everything simmer for 10 to 12 minutes until the broccoli is tender but still holds its shape.

Heat the chicken through:

Stir in the cooked chicken and let it simmer for another 5 minutes just to warm it through.

Melt in the cheese:

Remove the pot from heat completely before gradually stirring in the shredded cheddar. Adding cheese to boiling liquid can cause it to separate and turn grainy.

Final seasoning:

Taste the soup and adjust salt or pepper as needed before serving hot.

Pin this

My partner doesnt even like broccoli normally, but he caught me making this once and hovered around the pot until I literally had to give him a bowl just to get him out of the kitchen. Now he requests it specifically when hes feeling under the weather, claiming it fixes everything.

Making It Extra Creamy

If you want that restaurant style ultra smooth texture, use an immersion blender to puree about half the soup right before adding the chicken and cheese. Leave some chunks for texture but create enough creaminess that the broth feels almost velvety.

Make Ahead Magic

This soup actually tastes better the next day once the flavors have had time to meld together. Store it in the refrigerator for up to three days and reheat gently over low heat, adding a splash of milk if it seems too thick.

Serving Suggestions That Elevate The Whole Experience

A crusty baguette for dipping is absolutely essential in my house, but a simple green salad with vinaigrette cuts through the richness nicely too.

• Top with extra shredded cheddar that melts into the hot soup
• A pinch of fresh parsley or chives makes it look company ready
• Crumbled bacon on top never hurt anyone

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin this

There is something so deeply satisfying about watching someone take that first spoonful and immediately relax their shoulders. This is the soup that turns a random Tuesday into something that feels like a proper occasion.

Frequently Asked Recipe Questions

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this soup. Add it during the last 8-10 minutes of cooking to prevent it from becoming too soft. Thaw slightly before adding for even cooking.

→ How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. The soup may thicken when cold—add a splash of milk or broth when reheating.

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld together. Make it up to 24 hours in advance, refrigerate, and reheat before serving. Add the cheese just before final serving for best texture.

→ What can I substitute for the heavy dairy?

For a lighter version, use half-and-half instead of whole milk, or substitute with unsweetened almond milk. The texture will be slightly less creamy but still delicious.

→ Is this soup freezer-friendly?

Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator, then reheat gently. Note that the texture may change slightly after freezing.

→ Can I use rotisserie chicken?

Rotisserie chicken works perfectly and saves time. Simply shred or dice about 2 cups of meat, avoiding the skin for a lighter soup. It adds great flavor and convenience.