Chicken Broccoli Cheddar Soup (Printable)

Creamy soup with chicken, broccoli, and melted cheddar ready in 45 minutes.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups fresh broccoli florets, chopped
03 - 1 medium carrot, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy

06 - 2 cups whole milk
07 - 2 cups low-sodium chicken broth
08 - 1.5 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Thickeners & Seasonings

10 - 2 tablespoons all-purpose flour
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon paprika
13 - Salt and black pepper to taste

# How-To:

01 - In a large soup pot, melt butter over medium heat. Add onion, carrot, and garlic. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle flour into the pot and stir continuously for 1 to 2 minutes to form a roux, cooking out the raw flour taste.
03 - Slowly whisk in chicken broth and milk, stirring constantly to ensure no lumps form and achieving a smooth base.
04 - Add broccoli, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes until broccoli is tender.
05 - Stir in the cooked chicken and simmer for an additional 5 minutes to heat through and meld flavors.
06 - Remove from heat and gradually stir in shredded cheddar cheese until fully melted and incorporated into a smooth consistency.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving your kitchen smelling like a cozy restaurant without the fuss.
  • The cheddar actually melts into the broth instead of clumping, which took me a few tries to figure out.
  • Rotisserie chicken means you're not stuck standing over a stove boiling chicken when you could be doing something else.
02 -
  • If you dump all the cheese in at once over high heat, it breaks into grainy, separated strings instead of melting into the soup—I learned this by making that mistake exactly once.
  • The roux actually needs that full minute or two of cooking after you add the flour, or the soup tastes floury no matter how much liquid you add.
03 -
  • Let the roux cook for its full minute before adding liquid—this prevents that raw flour taste that nobody wants to experience.
  • Always add the cheese off heat and stir it in gradually, which keeps it from breaking and ensures a silky, smooth texture every single time.
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