Save to Pinterest There's something about the smell of butter and garlic hitting a hot pan that makes you forget why you were having a rough day. I discovered this chicken broccoli cheddar soup on a Tuesday afternoon when my fridge looked sad and my spirit needed lifting—just some leftover rotisserie chicken, a head of broccoli that was starting to wrinkle, and a block of sharp cheddar I'd been saving. What came together was so deeply comforting that it became my go-to when the weather turned cold and everyone around me needed feeding.
I made this for my sister's book club last month and watched something magical happen—people who usually pick at their bowls went back for seconds without asking. One friend confessed she'd been stress-eating crackers all week, and this soup somehow fixed that. That's when I knew it wasn't just comfort food; it was the kind of thing that reminds people they're being cared for.
Ingredients
- Cooked chicken breast, 2 cups diced or shredded: Rotisserie chicken from the grocery store saves you time and tastes nearly as good as homemade—I learned this the hard way by always shredding my own until someone suggested the shortcut.
- Broccoli florets, 4 cups: Fresh broccoli matters here because frozen can turn to mush by the time the soup's done; cut your florets smaller than you think you need them so they break apart naturally into creamy bites.
- Carrot, 1 medium diced: The sweetness of carrot balances the sharp cheese in a way nothing else does—never skip it even if you're tempted.
- Onion, 1 small finely chopped: Small pieces dissolve into the broth and build flavor without texture; this isn't the soup to use chunky onion.
- Garlic, 2 cloves minced: Fresh garlic only—the jarred version turns bitter when simmered this long.
- Celery stalks, 2 diced: Celery adds a subtle vegetal depth that makes the soup taste homemade rather than like a shortcut.
- Sharp cheddar cheese, 2 cups grated: The word sharp here is doing all the work—mild cheddar will make this taste generic, so don't compromise; grate it fresh if you can rather than buying pre-shredded.
- Whole milk, 2 cups: Whole milk creates the right body; skim won't give you the richness that makes this soup feel special.
- Heavy cream, 1 cup: This is your luxury ingredient—it's what makes the first spoonful unforgettable.
- Unsalted butter, 2 tablespoons: Unsalted lets you control the salt level at the end when you taste and adjust.
- Low-sodium chicken broth, 4 cups: Low-sodium matters because you're building flavor with salt at the end—regular broth can overwhelm the cheese.
- All-purpose flour, 2 tablespoons: This creates a roux that thickens without lumps; gluten-free flour works if you need it.
- Salt, 1 teaspoon and black pepper, ½ teaspoon: Start with these amounts but trust your palate at the end—it's always a pinch more.
- Smoked paprika, ¼ teaspoon and nutmeg, pinch: Optional but they add layers—the paprika gives a whisper of smoke, the nutmeg reminds you this is sophisticated comfort.
Instructions
- Build your flavor base with butter and vegetables:
- Melt the butter in your pot over medium heat until it foams slightly, then add the onion, celery, and carrot all at once. You'll know they're ready when the onion turns translucent and the house smells like home cooking—about 4 to 5 minutes.
- Wake up the garlic:
- Add your minced garlic and let it cook for just 1 minute until you can smell it—this prevents it from burning while protecting its brightness.
- Make a smooth paste with flour:
- Sprinkle the flour directly over the vegetables and stir constantly for 1 to 2 minutes. This cooks out the raw flour taste and creates the foundation for a silky, lump-free soup.
- Introduce the broth carefully:
- While whisking constantly, pour in the chicken broth slowly at first, making sure the flour mixture stays smooth before adding more. This is the moment that separates creamy from lumpy, so don't rush.
- Let the broccoli become tender:
- Add your broccoli florets along with the salt, pepper, paprika, and nutmeg. Bring the whole pot to a gentle boil, then lower the heat and let it simmer for 10 to 12 minutes until the broccoli pieces are soft enough to break with a spoon.
- Warm the chicken and cream:
- Stir in the cooked chicken, milk, and heavy cream, then heat gently for about 5 minutes. Keep the temperature below a boil here because high heat can break the cream and make your soup grainy.
- Melt in the cheese with care:
- Remove the pot from heat, then add the grated cheddar a handful at a time, stirring until each addition disappears into the soup completely. This slow approach prevents the cheese from seizing into little balls.
- Taste and make it yours:
- Before serving, always taste. Adjust the salt and pepper, and decide if it needs more nutmeg or that paprika warmth you might have skipped.
Save to Pinterest My neighbor came over on a snowday last winter looking exhausted from caring for her sick parent. I heated up a batch of this soup and watched her shoulders drop with the first spoonful—she didn't say much, but she came back for the recipe card I'd written out, and sometimes that's everything.
When You Want It Smoother
If you like your soup more velvety and less chunky, grab an immersion blender after you've simmered the broccoli but before you add the dairy. Blend about half the soup until it's creamy, then leave the other half textured—you get richness and substance in one bowl.
Flavor Variations That Work
This soup is forgiving enough to take on new personalities depending on what you're craving. A splash of whole grain mustard adds sharp intrigue, hot sauce brings heat that cuts the cream beautifully, and if you're out of chicken, turkey works just as well. I've even experimented with herb additions—fresh thyme at the end or a small handful of sage added during simmering—and each one feels like discovering the recipe all over again.
Storage and Serving Wisdom
This soup keeps for 3 days in the refrigerator and reheats gently on the stove with a splash of milk if it's thickened too much. It also freezes beautifully, though I recommend leaving out the cream until you reheat it—just add it back in slowly as the soup warms. Serve it in wide bowls with crusty bread, a sprinkle of extra cheddar, or fresh parsley if you want to make it feel special.
- Reheat on the stove over low heat rather than the microwave, which can scorch the bottom layer.
- If you're making it ahead, prepare through step 5 and finish the dairy and cheese just before serving.
- Leftover soup tastes even better the next day when flavors have had time to become friends with each other.
Save to Pinterest This soup has become the recipe I reach for when someone needs feeding without fuss, and that's made it more important to me than anything fancy. It's the kind of meal that says I'm thinking of you without needing many words.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare the soup up to 2 days in advance. Store in the refrigerator and reheat gently over low heat, stirring occasionally. The soup may thicken when chilled—add a splash of milk or broth when reheating to reach desired consistency.
- → Can I freeze chicken broccoli cheddar soup?
Freezing is possible, though the texture may change slightly due to the dairy content. For best results, cool the soup completely before freezing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, whisking to restore creaminess.
- → What can I use instead of heavy cream?
Half-and-half or additional whole milk can replace heavy cream for a lighter version. The soup will be less rich but still satisfying. For a dairy-free alternative, try coconut milk or cashew cream, though this will alter the traditional flavor profile.
- → How do I prevent the cheese from separating?
Avoid boiling the soup once the cheese is added—high heat can cause dairy to separate and become grainy. Remove the pot from heat before gradually stirring in the cheddar. If reheating, warm gently over medium-low heat without reaching a rolling boil.
- → Can I use frozen broccoli instead of fresh?
Frozen broccoli works well in this soup. Add it during the simmering step and cook until tender, about 8–10 minutes. Thawed broccoli releases more water, so you may need to simmer slightly longer to achieve the desired thickness.
- → How can I make this soup thicker?
The flour base provides natural thickening, but for a richer texture, blend half the soup with an immersion blender before adding cheese. You can also increase the flour slightly or mash some broccoli against the pot's side while simmering.