Chicken Broccoli Cheddar Soup (Printable)

Creamy soup with tender chicken, broccoli florets, and sharp cheddar ready in under an hour.

# Ingredient list:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 4 cups broccoli florets
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

→ Seasonings

13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon smoked paprika
16 - Pinch of nutmeg

# How to Make It:

01 - Melt butter in a large pot 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 is 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 is tender.
06 - Stir in cooked chicken, milk, and cream. Heat gently for 5 minutes, but do not boil.
07 - Remove from heat. Gradually add grated cheddar, stirring until melted and fully incorporated. Taste and adjust seasoning as needed.
08 - Ladle into bowls and serve hot, garnished with extra cheddar or fresh herbs if desired.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, making it perfect for weeknight dinners when you want something that tastes like you spent hours on it.
  • The sharp cheddar actually deepens in flavor rather than becoming one-dimensional, which happens when you use mild cheese and wonder why it tastes flat.
  • It's naturally high in protein and deeply satisfying, so you won't be hungry again two hours later like some soups leave you.
02 -
  • Never boil the milk or cream once they're added—it will break the emulsion and leave you with a grainy, separated soup that tastes curdled and sad, which I discovered when I got impatient and turned up the heat.
  • Grating your own cheese from a block makes all the difference in how smoothly it melts compared to pre-shredded versions, which contain anti-caking agents that prevent a truly creamy result.
03 -
  • Taste as you go and add salt gradually—it's almost impossible to remove salt once it's in, but easy to add more if needed, which is a lesson that applies to all cooking really.
  • If your soup breaks or separates despite your care, whisk together a splash of cold milk with a teaspoon of flour and slowly stir it into the warm soup off the heat, which acts as an emergency emulsifier that actually works.
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