Chicken Broccoli Cheddar Soup (Printable Version)

Rich, creamy soup with chicken, broccoli, and cheddar—ready in 45 minutes.

# What You'll Need:

→ 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 alternative

→ 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 remove 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 reaches tender consistency.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, maintaining a gentle temperature without allowing the mixture to boil.
07 - Remove from heat. Gradually add grated cheddar, stirring continuously until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle into bowls and serve hot, garnished with additional cheddar or fresh herbs if desired.

# Expert Tips:

01 -
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • The sharp cheddar cuts through the cream with enough personality to make each spoonful interesting, not just silky.
  • You probably have most of this in your kitchen right now, which means dinner happens without a trip to the store.
02 -
  • Grate your cheese fresh from a block instead of buying pre-shredded—the coating on shredded cheese keeps it from melting smoothly into the soup.
  • Never let the soup boil once you've added the cream and milk, or you'll end up with a separated, grainy texture that no amount of stirring fixes.
03 -
  • Cut your broccoli smaller than you think necessary—it breaks down during cooking and creates little pockets of creaminess throughout the bowl.
  • Keep a small whisk in your kitchen because it's the difference between silky and lumpy the moment the broth hits the flour.
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