Chicken Broccoli Cheddar Soup (Printable)

Creamy soup loaded with tender chicken, fresh broccoli, and sharp 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, about 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 & 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

# 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 is smooth and lump-free.
05 - Add broccoli florets, salt, black 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 cheese, 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 Tips:

01 -
  • It comes together faster than you'd think, yet tastes like you've been simmering it all day.
  • The cheese melts into the broth so completely that every spoonful feels luxurious without being fussy.
  • One pot means one cleanup, which matters more than recipe writers usually admit.
02 -
  • Never boil this soup after the cream and cheese are in—one hard boil and the dairy separates, leaving you with sad, broken soup that tastes like regret.
  • Real cheddar that you grate yourself makes the difference between good soup and soup people ask for seconds of; the stuff in bags locks in moisture and doesn't melt cleanly.
03 -
  • Keep your cheddar at room temperature before grating and adding it—cold cheese is stubborn and slow to melt, risking graininess in the finished soup.
  • The magic happens in the patience: soft vegetables, slow broth whisking, gentle dairy addition, and gradual cheese incorporation all add up to soup that tastes made with care rather than rushed.
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