Chicken Broccoli Cheddar Soup

The first time I made chicken broccoli cheddar soup, it was snowing sideways outside and I had zero appetite for anything that wasn't basically a warm hug in a bowl. My grandmother used to make something similar when I was sick, though she swore her secret was extra butter and patience. I've since learned that the real secret lies in how you build the flavors, starting from that humble butter and onion foundation.

Last winter, my neighbor knocked on my door holding a bag of groceries she couldn't use before heading out of town. Among the essentials was a massive head of broccoli and a block of cheddar. That night, my kitchen smelled so good that two other neighbors stopped by to investigate, which turned into an impromptu soup dinner around my tiny kitchen table.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, and honestly, using leftover chicken from another meal feels like winning twice
• 4 cups broccoli florets: Fresh broccoli holds up better than frozen, giving you tender-crisp bites instead of mush
• 1 medium carrot and 2 celery stalks: These aromatics build the savory foundation that keeps the soup from being one-note
• 1 small onion: Finely chopped so it melts into the background rather than creating distracting chunks
• 2 cloves garlic: Minced and added briefly so it blooms without becoming bitter
• 2 cups sharp cheddar cheese: The sharp variety matters here because mild cheddar will leave you wondering where all the flavor went
• 2 cups whole milk and 1 cup heavy cream: This combination creates luxurious body without requiring you to make a separate roux
• 2 tablespoons unsalted butter: Salted butter works too, but you'll want to adjust your seasoning accordingly
• 4 cups low-sodium chicken broth: Low-sodium gives you control over the final salt level, especially since cheese brings its own saltiness
• 2 tablespoons all-purpose flour: Just enough to help stabilize the dairy so your soup stays velvety smooth
• 1 teaspoon salt and ½ teaspoon black pepper: Start here and adjust after the cheese melts, since that's when you'll really taste the full picture
• ¼ teaspoon smoked paprika: This optional addition adds incredible depth that makes people ask what your secret ingredient is

Instructions

Build your aromatic base:

Melt butter in a large pot over medium heat, then add onion, celery, and carrot, cooking until they soften and your kitchen starts smelling amazing

Wake up the garlic:

Stir in the minced garlic for just one minute until fragrant, watching closely so it doesn't brown and turn bitter

Create the foundation:

Sprinkle flour over the vegetables, stirring constantly for 1 to 2 minutes to cook out that raw flour taste

Bring it together with broth:

Gradually whisk in the chicken broth, taking your time to ensure the mixture stays smooth and lump-free

Simmer the vegetables:

Add broccoli, salt, pepper, smoked paprika, and nutmeg, then let everything simmer until the broccoli is tender but not falling apart

Add the creamy elements:

Stir in cooked chicken, milk, and cream, heating gently for 5 minutes while being careful never to let the soup boil

Melt in the magic:

Remove from heat completely before gradually adding the cheddar, stirring until each handful disappears into the velvety base

Save

My friend Sarah calls this her divorce soup because it's what she made every Sunday for months after her marriage ended. There's something about the ritual of stirring a pot of simmering soup while it rains outside that feels like medicine for whatever hurts.

Making It Your Own

Half the time I make this, I end up blending part of it with an immersion blender before adding the cheese. The texture becomes incredibly restaurant-quality, with some broccoli still in chunks for texture while the rest creates this thick, creamy base that coats every spoonful.

What To Serve Alongside

Crusty bread is non-negotiable in my house. I like to slice a baguette thick, brush it with olive oil, and run it under the broiler until golden. Something about dunking that crunch into creamy soup creates exactly the kind of comfort that makes winter bearable.

Make-Ahead Magic

This soup actually tastes better the next day, which is either a blessing or a curse depending on your self-control. The flavors meld together in ways that feel impossible after just 45 minutes of cooking. I always make a double batch now because the first night never survives long enough for leftovers.

• Reheat gently over low heat, stirring frequently to prevent the dairy from separating
• Thin with a splash of milk if it has thickened up in the refrigerator
• The soup will keep for 4 to 5 days in the refrigerator, though it rarely lasts that long in my experience

Save

There are few things more satisfying than hearing that first spoonful hit the bottom of an empty bowl, followed immediately by the question about seconds.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 2 days in advance and store in the refrigerator. Reheat gently over low heat, stirring occasionally to prevent separating. Add a splash of milk if needed to restore consistency.

→ Can I freeze this soup?

Freezing is possible but may cause slight texture changes due to the dairy. For best results, cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in refrigerator before reheating.

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter version. For dairy-free options, try full-fat coconut milk or cashew cream, though the flavor profile will change slightly.

→ How do I prevent the cheese from clumping?

Remove the pot from heat completely before adding grated cheddar. Add gradually while stirring constantly. Room temperature cheese incorporates more smoothly than cold.

→ Can I use frozen broccoli?

Frozen broccoli works in a pinch. Thaw and drain thoroughly before adding to reduce excess liquid. Note that texture will be softer than fresh florets.

→ How can I make this soup thicker?

Increase flour to 3 tablespoons when making the roux, or blend a portion of the soup with an immersion blender before adding cheese. Mashed potato also works as a natural thickener.