As a true “soup girl,” I believe there’s nothing quite as satisfying as a perfectly crafted bowl of soup. From the rustic charm of potato leek soup to the vibrant goodness of butternut squash cauliflower soup, my kitchen always seems to be simmering with new possibilities. This particular chicken and broccoli cheddar soup recipe holds a special place, not only for its incredible flavor profile but also for its remarkable simplicity. You’ll find it just as straightforward and enjoyable to prepare as any of my other beloved soup recipes.

The magic begins with softening a blend of aromatic vegetables in a large pot, laying the groundwork for a rich flavor base. Next, we introduce flour and a thoughtful selection of spices, creating a roux that will beautifully thicken our soup. Freshly chopped broccoli and carrots are then simmered in a savory stock, absorbing all the wonderful flavors before a portion is pureed to achieve that signature creamy texture. Finally, we stir in a generous amount of sharp cheddar cheese until it melts into velvety perfection, and add succulent, cooked chicken, transforming simple ingredients into a gourmet experience. This process ensures every spoonful is packed with a delightful combination of textures and tastes.

This versatile broccoli cheddar chicken soup is especially fantastic if you happen to have some leftover rotisserie chicken on hand, making dinner prep a breeze. However, don’t fret if you don’t; you can easily pan-fry some fresh chicken breasts or even boil and shred chicken specifically for this recipe. The adaptability of this dish means it fits perfectly into busy weeknights or relaxed weekend meals, always delivering a consistently delicious result. It’s a testament to how humble ingredients, when combined with a little love, can create something truly extraordinary.

Why You’ll Adore This Recipe!

• Ultimate Cozy Comfort Food: There’s something inherently comforting about a warm bowl of creamy soup, and this chicken and broccoli cheddar version takes it to a new level. It’s the perfect antidote to chilly weather, providing warmth and satisfaction that feels like a hug in a bowl. Ideal for winter nights, cozy gatherings, or any day you need a little extra cheer.
• Surprisingly Simple to Make: Despite its rich, complex flavor, this recipe is remarkably straightforward. Even novice cooks will find it accessible and enjoyable to prepare. The most “challenging” part is often cooking the chicken, but with options like pre-cooked rotisserie chicken, even that can be effortlessly skipped, making it a fantastic quick dinner solution.
• Packed with Flavor: Unlike some bland store-bought soups, this homemade version boasts layers of flavor. From the sautéed aromatics to the smoky paprika and mustard powder, combined with the sharp cheddar and savory chicken broth, every ingredient plays a crucial role in creating a deeply satisfying taste that will keep you coming back for more.
• Wholesome & Hearty: Loaded with fresh broccoli and carrots, this soup is not just delicious but also offers a good dose of vegetables. Paired with lean protein from the chicken, it’s a well-rounded meal that feels indulgent without being overly heavy.
• Customizable to Your Taste: Whether you prefer a smoother, velvety soup or one with more chunky vegetables and chicken, this recipe can be easily adjusted. You can also play with the spice levels or experiment with different types of cheese to perfectly match your preferences.

Gather Your Essential Ingredients

Crafting this delicious creamy chicken and broccoli cheddar soup starts with a selection of fresh, high-quality ingredients. Each component contributes to the rich flavor and comforting texture of the finished dish. Here’s a detailed look at what you’ll need and why:

• Broccoli: You’ll need one large head of fresh broccoli, which you’ll then chop into small, even-sized florets. Cutting the florets into smaller pieces is key, as it ensures they cook evenly and become perfectly tender when simmered in the stock, integrating beautifully into the soup.
• Carrots: I love incorporating carrots into my soups for a natural sweetness that balances the savory and cheesy notes. Beyond flavor, carrots also contribute a lovely orange hue, enhancing the visual appeal of the soup and making it even more inviting.
• Grated Cheddar Cheese: For the best results and an authentic flavor, I highly recommend using a block of sharp cheddar cheese and grating it yourself. While pre-shredded cheese might seem convenient, it often contains anti-caking agents (like cellulose) that can alter the texture of your soup, making it less smooth and creamy. Sharp cheddar provides a robust, tangy flavor that truly elevates this soup, but feel free to choose your favorite type of cheddar based on your preference for mildness or intensity.
• Aromatics (Onion & Garlic): These are the foundational flavor builders of almost any great soup. Diced yellow onion and minced garlic cloves are sautéed at the beginning of the cooking process, creating a fragrant base that adds depth and complexity to the entire dish. Don’t skip these; they are essential for that savory, layered taste.
• Chicken: For this recipe, I’m using fresh boneless, skinless chicken breasts, which I’ll cook separately and then shred or dice. However, this is where convenience shines! If you have leftover shredded rotisserie chicken or pre-cooked chicken from another meal, it’s a fantastic time-saver. You can also easily omit the chicken entirely for a delicious vegetarian broccoli cheddar soup.
• Spices: A thoughtful blend of smoked paprika, mustard powder, and essential salt and black pepper transforms the soup from good to great. Smoked paprika adds a subtle depth and warmth, while mustard powder enhances the cheese flavor, creating a wonderfully savory and well-balanced profile. Adjust quantities to your liking!
• All-Purpose Flour: This is crucial for creating the roux, a mixture of flour and fat (in this case, butter). The roux acts as a thickening agent, giving the soup its luxurious, creamy consistency without being overly heavy. It also helps to bind the flavors together.
• Milk: Whole milk is my preference for its richness, contributing to the creamy texture. However, you can certainly substitute it with semi-skimmed milk for a lighter version, or even half-and-half for an extra decadent touch. I’ve successfully tested this recipe with a blend of half milk and half heavy cream, which resulted in an exceptionally velvety and rich soup.
• Stock: Chicken stock is the preferred liquid base, adding an additional layer of chicken flavor. If you’re looking to make it vegetarian, or simply don’t have chicken stock, vegetable stock, chicken broth, or vegetable broth all work perfectly well as substitutes, offering flexibility without compromising taste.

Versatile Substitutions to Fit Your Needs

One of the best things about homemade soup is how easily you can adapt it to your pantry, dietary preferences, or simply what you’re craving. Here are some smart substitutions you can make:

• Shredded Chicken Alternatives:
  • Rotisserie Chicken: As mentioned, a pre-cooked rotisserie chicken is a fantastic shortcut. Simply shred the meat and add it in during the final steps.
  • Leftover Cooked Chicken: Any leftover grilled, baked, or pan-fried chicken can be diced or shredded and incorporated.
  • Vegetarian Option: To make this a delicious vegetarian broccoli cheddar soup, simply omit the chicken entirely. You can boost the protein by adding a can of drained cannellini beans or some cooked white beans towards the end of cooking. Ensure you use vegetable stock instead of chicken stock.
  • Other Proteins: Cooked ham, crumbled turkey sausage, or even plant-based chicken substitutes could also work for a different flavor profile.
• Spice & Herb Variations:
  • Nutmeg: While paprika and mustard powder offer a wonderful warmth, a pinch of freshly grated nutmeg (about ¼ teaspoon) can be a delightful addition, especially when combined with cheddar cheese. It adds a classic, subtle spice often found in creamy cheese sauces.
  • Other Herbs: Consider a bay leaf simmered with the stock (removed before blending), or a touch of dried thyme for an earthy note. Fresh parsley or chives make excellent garnishes.
  • A Little Heat: For a touch of spice, a pinch of red pepper flakes can be stirred in with the other spices.
• Dairy Adjustments:
  • Lighter Milk: If you prefer a less rich soup, use skim or 1% milk. Keep in mind this might slightly reduce the creaminess.
  • Extra Creamy: For an ultra-luxurious soup, replace some or all of the milk with heavy cream or half-and-half.
  • Dairy-Free Option: While challenging to replicate the exact cheddar flavor, you could try using a dairy-free milk alternative (like unsweetened cashew or almond milk) and a high-quality dairy-free cheddar alternative. The texture might vary, but it can still be a delicious alternative.
• Vegetable Swaps & Additions:
  • Other Greens: A handful of spinach or kale can be wilted into the soup during the last few minutes of cooking for an extra nutrient boost.
  • Different Root Vegetables: You could add diced celery alongside the onion and garlic for more aromatic depth, or even a small diced potato for extra body (it will thicken the soup slightly when pureed).

1. Step 1: Sauté the Aromatics. Begin by melting the butter in a large Dutch oven, heavy-bottomed pot, or a spacious saucepan over medium heat. Once the butter is fully melted and slightly shimmering, add your finely diced onion and minced garlic. Cook these aromatics gently, stirring occasionally, until the onion becomes translucent and tender, releasing its sweet, pungent aroma. This usually takes about 5-7 minutes. Don’t rush this step, as it forms the flavorful foundation of your soup.

2. Step 2: Create the Roux. Once the aromatics are softened, stir in the all-purpose flour along with the salt, black pepper, smoked paprika, and mustard powder. Continue to cook and stir this mixture constantly for 2-3 minutes. The flour should toast slightly and turn a golden brown color. This step is crucial for cooking out the raw flour taste and creating a flavorful roux, which will serve as the thickening base for your creamy soup.

3. Step 3: Whisk in Liquids. Gradually pour in the milk, whisking continuously to ensure a smooth mixture and prevent lumps. Let the milk mixture cook for a few minutes until it visibly thickens. Then, slowly pour in the chicken stock, continuing to whisk until fully combined. Bring the mixture to a gentle simmer over medium heat, allowing it to thicken further for about 10-15 minutes, stirring occasionally to prevent sticking.

4. Step 4: Simmer Vegetables. Add the broccoli florets and chopped carrots to the simmering soup. Stir everything gently to combine. Bring the soup back to a simmer over medium-high heat, then reduce the heat to medium-low. Let it cook, uncovered, for 15-20 minutes, or until the broccoli is fork-tender and the carrots are soft. This ensures the vegetables are perfectly cooked and flavorful.

5. Step 5: Cook the Chicken. While your soup is simmering, prepare your chicken (unless you’re using pre-cooked rotisserie chicken). Season two boneless, skinless chicken breasts generously with salt and black pepper. Heat a tablespoon of olive oil in a separate pan over medium-high heat. Place the chicken breasts in the hot pan and cook, uncovered, for about 8 minutes per side, or until beautifully browned and thoroughly cooked through. Cooking times may vary based on your stove and the thickness of the chicken, so ensure an internal temperature of 165°F (74°C). Remove the chicken from the pan and let it cool slightly on a cutting board before slicing or shredding.

6. Step 6: Puree the Soup (Optional). For a velvety smooth texture, use an immersion blender directly in the pot to puree the soup until it reaches your desired consistency. Alternatively, if using a regular blender, allow the soup to cool slightly before carefully transferring it in batches to avoid any hot liquid explosions (safety first!). Blend until smooth, then return to the pot. If you prefer a heartier, chunkier soup with more discernible vegetable pieces, you can skip this step entirely or only partially blend it.

7. Step 7: Melt in the Cheese. Reduce the heat to low. Gradually stir in the freshly grated cheddar cheese, a handful at a time, allowing each addition to melt completely into the soup before adding more. Continue stirring until all the cheese has melted, creating a beautifully smooth, creamy, and irresistible cheesy base. Avoid boiling the soup after adding the cheese, as high heat can cause the cheese to separate and become oily.

8. Step 8: Combine and Serve. Slice or shred your cooked chicken into bite-sized pieces and stir them into the hot soup. Allow the chicken to heat through for a couple of minutes. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or other spices to your preference. Ladle the hot soup into bowls and, for an extra touch of indulgence, top with an additional sprinkle of shredded cheddar cheese or some fresh herbs. Serve immediately and enjoy!

Pro Tips for the Perfect Creamy Soup

Achieving soup perfection is all about a few key techniques and understanding your ingredients. Here are my top tips to ensure your chicken and broccoli cheddar soup turns out flawless every time:

• Mastering Your Chicken: Feel free to cook your chicken using your preferred method, just be sure it’s fully cooked and tender! While I personally favor pan-frying chicken breasts for ease and a nice sear, baking them in the oven (at 375°F/190°C for 20-25 minutes) is another excellent option. And remember, shredded rotisserie chicken is your best friend for a super quick weeknight meal. The goal is flavorful, tender chicken that can be easily shredded or diced to integrate into the soup.
• Choosing Your Cheddar: The type of cheddar you choose will significantly impact both the flavor and color of your soup. I often use an English sharp cheddar, which typically yields a beautiful, rich yellow rather than an overly bright orange. While any cheddar works, be aware that varying brands and types of cheddar (mild, medium, sharp, white, orange) will result in different shades and flavor intensities. Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make your soup grainy and less smooth.
• Achieving Your Ideal Soup Consistency: I am a proud smooth soup lover, so I enthusiastically blend this chicken broccoli cheese soup until it’s extra silky and homogenous. An immersion blender makes this process incredibly easy, as you can blend directly in the pot. If you’re using a standard blender, remember to let the soup cool slightly before blending to prevent pressure buildup (and potential messy explosions!). If you prefer a heartier soup with more texture, feel free to blend only half of the soup or skip the blending step altogether. For a thinner soup, gradually add more stock or broth until you reach your desired consistency. For a thicker soup, you can reduce it further on low heat or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end, simmering until thickened.
• Seasoning as You Go: Taste your soup at various stages of cooking. Add salt and pepper incrementally. Remember that cheese also adds saltiness, so hold back a little until after the cheese has melted. Adjusting seasonings at the end ensures a perfectly balanced flavor profile.

Delightful Serving Suggestions

This creamy chicken and broccoli cheddar soup is a star on its own, but it pairs wonderfully with a few choice accompaniments that elevate the entire meal. Here’s how to make it even more special:

• The Essential Bread Companion: A soup without bread feels incomplete – it’s practically a culinary sin! I absolutely love enjoying this rich soup with a generous slice of crusty bread, perfect for soaking up every last drop of the creamy goodness. It’s also utterly delicious with my homemade brioche croutons, which add a delightful crunch and buttery flavor, or served alongside warm, fluffy garlic dinner rolls. And for those who adore a classic, comforting experience, this is undoubtedly the best broccoli cheddar soup to serve in a homemade or store-bought bread bowl – pure bliss!
• A Cozy Dessert Finish: After savoring a hearty bowl of this creamy chicken and broccoli cheddar soup, extend the cozy vibe with a classic dessert. A batch of my brown butter snickerdoodles makes for the ultimate sweet ending. The warm, spiced cookies perfectly complement the savory richness of the soup, creating a truly comforting and satisfying meal from start to finish.
• Simple Side Salad: For a lighter contrast, serve the rich soup alongside a fresh, crisp green salad with a light vinaigrette. This adds a refreshing element and cuts through the richness of the cheddar.
• Toppings Galore: Beyond extra shredded cheese, consider a dollop of sour cream, a sprinkle of fresh chives or parsley, or even a few crispy bacon bits for added flavor and texture.

Storage & Freezing Instructions

This chicken and broccoli cheddar soup is just as delicious the next day, making it perfect for meal prep or enjoying leftovers. Proper storage ensures its freshness and flavor.

For Refrigeration: Allow the soup to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4-5 days. When ready to reheat, you can do so gently in the microwave (stirring occasionally) or in a saucepan on the stove over medium-low heat until it’s warmed through. If the soup has thickened too much in the fridge, you might want to add a splash of milk or stock while reheating to achieve your desired consistency.

For Freezing: This soup freezes beautifully! Once completely cooled, I highly recommend using Souper Cubes to freeze individual portions, which makes thawing and reheating incredibly convenient. Alternatively, you can use any freezer-safe containers or heavy-duty freezer bags (removing as much air as possible). Ensure there’s a little headspace if using rigid containers, as the liquid will expand when frozen. The soup can be stored in the freezer for up to 2-3 months without significant loss of quality. To enjoy, thaw the soup overnight in the refrigerator. Then, reheat it gently in the microwave or on the stove, stirring often. You may need to add a little extra milk or stock if it’s too thick after thawing and reheating.

Discover More Cozy Weeknight Meal Ideas!

If you’re looking for more comforting and easy dinner recipes to add to your repertoire, look no further! These delicious options are perfect for creating warm and inviting meals any night of the week:

If you’ve had the pleasure of making this delightful creamy chicken and broccoli cheddar soup, I’d be absolutely thrilled to hear from you! Please make sure to leave a ⭐️ rating and a thoughtful review below to share your experience and any tips you discovered along the way. Your feedback helps me and other home cooks in our culinary journeys! I love nothing more than seeing your creations, so please tag me on Instagram @alpineella so I can admire what you’ve made! You can also follow along for more delicious recipes and cooking inspiration on Pinterest, Facebook, and TikTok!

Creamy Chicken and Broccoli Cheddar Soup

Ella Gilbert

Nutrition