Chicken Broccoli Cheddar Soup

My neighbor stopped by on a gray Tuesday afternoon with a box of broccoli from her garden, and I found myself standing in the kitchen wondering what to do with it all. That's when this soup happened—nothing planned, just butter melting in a pot and the smell of sautéed onions filling the house. By the time she left an hour later with a bowl in hand, I knew this was the kind of recipe I'd be making on repeat.

I made this for my kids on the first truly cold day of winter, and something shifted that evening. They actually asked for seconds, and more importantly, they stayed at the table talking instead of disappearing to their screens. That's when I realized this soup wasn't just food—it was permission to slow down together.

Ingredients

• Cooked chicken breast (2 cups, diced or shredded): Using rotisserie chicken saves you 20 minutes and honestly tastes better because it's already seasoned and juicy from the cooking process.
• Fresh broccoli florets (2 cups, chopped): Don't skip the fresh here—frozen gets mushy and watery, which dilutes the whole thing.
• Medium carrot, peeled and diced: This adds natural sweetness that balances the sharpness of the cheddar beautifully.
• Small onion, finely chopped: The finer you chop it, the more it dissolves into the broth and flavors everything.
• Garlic cloves (2, minced): Raw garlic would be harsh, so sautéing it first mellows it into something almost sweet.
• Whole milk (2 cups): This is what makes it creamy without being heavy, and it won't break when you add the cheese.
• Low-sodium chicken broth (2 cups): Low-sodium gives you control over the salt level, which matters when the cheese adds its own seasoning.
• Sharp cheddar cheese, shredded (1½ cups): Sharp cheddar has more flavor than mild, so you need less of it and it doesn't make the soup taste one-dimensional.
• Unsalted butter (2 tablespoons): This is your base for the roux, and unsalted means you control the final salt balance.
• All-purpose flour or gluten-free flour (2 tablespoons): This thickens the soup into something that coats the spoon, not something that just sits thin in the bowl.
• Dried thyme (½ teaspoon): Thyme pairs with chicken and broccoli in a way that feels instinctive, almost like it was meant to be together.
• Paprika (½ teaspoon): Just enough to add warmth and a subtle color shift that makes people think you fussed more than you did.
• Salt and black pepper, to taste: Always taste at the end because the cheddar and broth bring their own saltiness.

Instructions

Build your base with butter and aromatics:

Melt the butter over medium heat and add the onion, carrot, and garlic. You'll know they're ready when the kitchen smells sweet and the onion starts looking translucent at the edges, which takes about 4 to 5 minutes. Don't rush this—these flavors are the foundation of everything that follows.

Make the roux without lumps:

Sprinkle the flour over the softened vegetables and stir constantly for 1 to 2 minutes until it looks like damp sand. This is where people panic, but it's actually the easiest part if you keep stirring.

Bring in the liquid slowly:

Whisk in the chicken broth first, then the milk, pouring slowly while whisking continuously to prevent any lumps from forming. The whisking matters more than you'd think—it keeps everything smooth from the start.

Add the broccoli and seasonings:

Toss in the broccoli florets along with the thyme, paprika, salt, and pepper. Bring it to a simmer and let it bubble gently for 10 to 12 minutes until the broccoli is tender enough to cut with the edge of your spoon.

Fold in the chicken and let it warm through:

Add the cooked chicken and simmer for another 5 minutes, stirring occasionally to make sure the heat reaches everything evenly.

Finish with cheese and taste:

Remove the pot from heat and add the shredded cheddar gradually, stirring until it melts completely into something smooth and cohesive. Taste it now and adjust with a pinch more salt or pepper if it needs it—this is your last chance to get it right.

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There's a moment right after you stir in the cheese when the whole pot turns into this glossy, perfect golden color, and that's when I know I've gotten it right. My daughter calls it 'the magic part,' and honestly, I'm not going to argue with her.

Why Rotisserie Chicken Changes Everything

Using a store-bought rotisserie chicken is the secret move that makes this recipe actually fit into a weeknight. You shred it in about two minutes while the broth simmers, and it brings so much more flavor than boiled chicken ever could because it's already been seasoned and crisped on the outside.

The Texture Question

Some people like their soup chunky and brothy, and some people want it creamy and almost stew-like. If you're in the second camp, blend half the soup right before adding the cheese—the broccoli and vegetables break down into the broth and make everything feel luxurious without changing the flavor at all.

Variations That Actually Work

This soup is forgiving enough to let you swap things out without losing what makes it special. I've made it with cauliflower when broccoli wasn't in season, and I've added diced potatoes to make it more substantial on nights when we were particularly hungry.

• Substitute cauliflower for broccoli, or use half of each for a different flavor profile.
• Stir in diced potatoes along with the broccoli to make it heartier and more filling.
• Serve it alongside crusty bread or a simple green salad to round out the meal.

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This soup has become the thing I make when I want to feel like I'm taking care of people, which might be the highest compliment a recipe can get. It's simple enough to make on a Tuesday and comforting enough to make everyone at the table feel seen.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently over low heat, adding a splash of milk if it thickens too much. Add the cheese just before serving for the best texture.

→ Can I freeze this soup?

While you can freeze this soup, the dairy may separate slightly upon thawing. For best results, freeze before adding the cheese. Thaw overnight in the refrigerator, reheat slowly, then stir in the shredded cheddar until melted and smooth.

→ What can I use instead of chicken?

You can substitute diced ham, turkey, or cooked bacon for a different flavor profile. For a vegetarian version, omit the meat entirely or add white beans for extra protein. The soup remains delicious and filling.

→ How do I prevent the cheese from clumping?

Remove the pot from heat before adding the cheese. Gradually stir in small handfuls at a time, allowing each addition to melt completely before adding more. This ensures a smooth, creamy texture without grainy bits.

→ Can I use frozen broccoli?

Fresh broccoli works best for texture, but frozen can be used in a pinch. Thaw and drain well before adding. Frozen broccoli may become slightly softer, so add it during the last 5-8 minutes of simmering to prevent overcooking.

→ How can I make this soup thicker or thinner?

For a thicker soup, increase the flour to 3 tablespoons or blend a portion of the vegetables before returning them to the pot. To thin it out, simply add more broth or milk until you reach your desired consistency.