Chicken Broccoli Cheddar Soup

The first time I made this soup, it was snowing sideways and my kitchen was the only warm place in the house. I had leftover rotisserie chicken and a head of broccoli that needed using, so I threw everything into my biggest pot. My roommate wandered in, drawn by the smell of melted cheese and onions, and we ended up eating straight from the stove with wooden spoons. Now whenever the temperature drops below forty degrees, this soup appears on my stove within hours.

Last winter my sister came over after a terrible day at work, curling up on my couch without saying a word. I made this soup and the sheer smell of it made her shoulders drop three inches. We ate it in comfortable silence, watching snow pile up against the windows, and by the time she left, she was actually smiling again. Food cannot fix everything, but this soup comes surprisingly close.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, just shred it into bite sized pieces
• 4 cups broccoli florets: Cut them into consistent sizes so everything cooks evenly
• 1 medium carrot and 2 celery stalks: These provide the essential aromatic foundation
• 1 small onion: Finely chopped so it almost disappears into the soup
• 2 cloves garlic: Minced fresh, because garlic powder cannot compete here
• 2 cups sharp cheddar cheese: grate it yourself because pre shredded cheese resists melting
• 2 cups whole milk and 1 cup heavy cream: The combination creates perfect richness without being overwhelming
• 2 tablespoons unsalted butter: For sautéing the vegetables into submission
• 4 cups low sodium chicken broth: Low sodium matters because the cheese brings plenty of salt
• 2 tablespoons all purpose flour: This creates the silky body that separates soup from broth
• 1 teaspoon salt and ½ teaspoon black pepper: Adjust these at the end based on your cheese
• ¼ teaspoon smoked paprika: Optional but adds this incredible depth that people cannot quite identify

Instructions

Build your flavor foundation:

Melt the butter in your largest pot over medium heat, then add the onion, celery, and carrot. Let them soften for about 5 minutes until the onion turns translucent and your kitchen starts smelling like something good is happening.

Add the garlic:

Throw in the minced garlic and stir for just 1 minute until it becomes fragrant. Burnt garlic tastes bitter, so stay right there and do not walk away.

Create the roux:

Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes. This cooks out the raw flour taste and prevents your soup from having that chalky texture.

Whisk in the broth:

Pour in the chicken broth gradually while whisking to break up any flour clumps. Keep whisking until the mixture is completely smooth and begins to thicken slightly.

Simmer the broccoli:

Add the broccoli florets along with the salt, pepper, smoked paprika, and nutmeg. Let everything gently simmer for 10 to 12 minutes until the broccoli is tender enough to pierce with a fork.

Add the protein and dairy:

Stir in the cooked chicken, milk, and heavy cream. Let it heat through for about 5 minutes, but keep the temperature low because boiling dairy can make it separate and look curdled.

Melt in the cheese:

Remove the pot from the heat completely before adding the grated cheddar. Stir gradually until every bit of cheese has melted and the soup turns this gorgeous orange color.

Final taste test:

This is the moment that matters most. Taste your soup and adjust the seasonings, then serve it immediately while it is still piping hot.

Save

My friend Sarah claimed she hated broccoli soup until she tried this version at my annual soup party. Now she requests it every time she comes over, bringing her own bread bowl and everything. Some recipes just have that effect on people.

Making It Your Own

I have learned that this soup forgives almost any modification. One night I subbed turkey for chicken and nobody noticed until I mentioned it. Another time I threw in a splash of hot sauce, which added this gentle warmth that made the whole bowl more interesting. The recipe wants to be adapted to whatever you have in your fridge.

Texture Choices

Some people prefer their soup chunky with visible pieces of everything. Others want it completely smooth and creamy. The middle ground might be my favorite, blending just half the soup with an immersion blender before adding the cheese. You end up with this perfect balance of texture and body.

Serving Suggestions

This soup deserves better than basic crackers. I have found that crusty bread toasted with garlic butter changes the entire experience. A simple green salad with sharp vinaigrette cuts through the richness beautifully. And honestly, sometimes a glass of crisp white wine is exactly what the meal needs.

• Crusty sourdough makes the best dipping vessel
• A light salad helps balance the creaminess
• This soup reheats surprisingly well for lunch the next day

Save

There is something deeply satisfying about serving this soup to people you love, watching their faces relax as that first spoonful hits them.

Questions & Answers

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance. Store refrigerated and reheat gently over medium-low heat, adding a splash of milk if needed to restore consistency.

→ Can I freeze this soup?

Freezing works best before adding cheese and cream. Cool the broth and vegetables completely, freeze for up to 3 months. Thaw overnight, then reheat and finish with dairy.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter version, or use additional whole milk for a less rich soup. The texture will be slightly thinner but still satisfying.

→ How do I prevent the cheese from separating?

Remove the pot from heat before adding cheese. Gradually stir in small handfuls, allowing each to melt completely. Avoid boiling after cheese is incorporated.

→ Can I use raw chicken instead of cooked?

Add diced raw chicken breasts during step 5 with the broccoli. Simmer until chicken reaches 165°F internally, about 8-10 minutes, before proceeding with milk and cream.