Chicken Broccoli Cheddar Soup

A creamy, comforting soup loaded with tender chicken, fresh broccoli, and melted cheddar cheese. This Chicken Broccoli Cheddar Soup is perfect for chilly days and packed with protein and vitamins, making it a wholesome meal for the whole family.

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This American classic takes only 45 minutes to prepare, making it an ideal choice for a weeknight dinner. The combination of sharp cheddar and aromatic spices like thyme and paprika creates a deep flavor profile that everyone will love.

Ingredients

• Proteins: 2 cups cooked chicken breast, diced or shredded
• Vegetables: 2 cups fresh broccoli florets (chopped), 1 medium carrot (peeled and diced), 1 small onion (finely chopped), 2 cloves garlic (minced)
• Dairy: 2 cups whole milk, 2 cups low-sodium chicken broth, 1 ½ cups sharp cheddar cheese (shredded), 2 tablespoons unsalted butter
• Thickeners & Seasonings: 2 tablespoons all-purpose flour (or gluten-free flour), ½ teaspoon dried thyme, ½ teaspoon paprika, salt and black pepper to taste

Instructions

Step 1: Sauté Aromatics

In a large pot, melt the butter over medium heat. Add the onion, carrot, and garlic. Sauté for 4–5 minutes until vegetables are softened.

Step 2: Create a Roux

Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.

Step 3: Combine Liquids

Slowly whisk in the chicken broth and milk, ensuring no lumps form.

Step 4: Simmer Vegetables

Add the broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10–12 minutes, until the broccoli is tender.

Step 5: Add Chicken

Stir in the cooked chicken and simmer for another 5 minutes.

Step 6: Melt Cheese

Remove from heat and gradually stir in the shredded cheddar cheese until fully melted and smooth.

Step 7: Finish and Serve

Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.

Zusatztipps für die Zubereitung

For extra creaminess, try blending half of the soup base before adding the cheese and chicken. Using a rotisserie chicken is a great way to save time on busy evenings.

Varianten und Anpassungen

You can easily substitute cauliflower for the broccoli or add diced potatoes for a heartier variation. To make this recipe gluten-free, simply use a gluten-free flour blend in the roux.

Serviervorschläge

This soup pairs beautifully with crusty bread for dipping or a light green salad on the side to balance the richness of the cheddar cheese.

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Whether you are looking for a cozy meal for a snowy day or a protein-packed lunch, this Chicken Broccoli Cheddar Soup is sure to become a staple in your recipe collection. Enjoy the warm, cheesy goodness!

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance and store refrigerated. The flavors develop beautifully overnight. Reheat gently over medium-low heat, stirring occasionally to prevent separating.

→ What's the best way to prevent curdling when adding cheese?

Remove the pot from heat completely before stirring in cheese. Add gradually while whisking continuously, allowing each addition to melt fully. Avoid boiling after cheese has been incorporated.

→ Can I use frozen broccoli instead of fresh?

Frozen broccoli works well—thaw and drain excess moisture before adding. Reduce initial simmer time by 2-3 minutes since frozen vegetables are already partially cooked during blanching.

→ How can I make this soup thicker or thinner?

For a thicker consistency, increase flour to 3 tablespoons or purée half the soup. To thin, add more broth or milk, ¼ cup at a time, until reaching desired consistency.

→ Is this suitable for freezing?

Freeze without the cheese for best results. Cool completely, transfer to airtight containers, and freeze up to 3 months. Thaw overnight in refrigerator, reheat, then stir in freshly grated cheese before serving.