I’m so happy to share my Chicken Broccoli Cheddar Soup recipe with you! This is a creamy, comforting bowl filled with tender chicken, fresh broccoli, and sharp cheddar cheese. Each spoonful is rich, hearty, and full of flavor, making it perfect for chilly nights or cozy family dinners. It’s easy to make, comforting, and guaranteed to be a crowd-pleaser.
Level: Easy
Total Time: about 45 minutes
Prep Time: about 15 minutes
Cook Time: about 30 minutes
Yield: 6 servings
Course: Dinner
Cuisine: American
I still remember the first time I made this soup at home. The combination of tender chicken, fresh broccoli, and creamy cheddar was instantly satisfying. It’s one of those classic dishes that feels both hearty and comforting.
This recipe is simple enough for beginners but still full of flavor. You cook the chicken first, make a velvety smooth soup base, simmer the vegetables, then finish with sharp cheddar for richness. It’s perfect for weeknight dinners, meal prep, or anytime you want a cozy bowl of goodness.
The flavors come together quickly, and you can even leave some broccoli and carrots chunky for texture. This is the kind of soup that warms you from the inside out.
How to Make Chicken Broccoli Cheddar Soup
This soup blends creamy, cheesy comfort with tender chicken and fresh vegetables. Here’s how it all comes together:
• Cook tender chicken breasts and season simply with salt, onion powder, and garlic powder
• Sauté onions in butter for a flavorful base
• Make a smooth roux with butter and flour to thicken the soup
• Gradually add chicken broth and heavy cream, whisking to keep it creamy
• Stir in chopped broccoli, carrots, and seasonings, then simmer until tender
• Blend part of the soup to create a smooth texture while keeping some chunks
• Add sharp cheddar cheese slowly until fully melted
• Return cubed chicken to the soup for the final touch
It is a comforting, one-pot style soup that is simple to make and full of flavor.
Ingredients
• 3 chicken breasts
• Salt, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• 5 tbsp salted butter, divided
• 1 white onion, finely chopped
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 3 cups broccoli florets, roughly chopped
• 2 carrots, chopped
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard
• 1/4 tsp cayenne pepper (optional)
• 8 oz sharp cheddar cheese, shredded
Directions
- Prepare the Chicken:
- Pat chicken breasts dry and season generously with salt, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium heat. Cook chicken for about 5 minutes per side, or until the internal temperature reaches 165°F.
- Transfer to a cutting board and let rest for 5–10 minutes, then cut into cubes.
- Cook the Onion:
- Melt 1 tbsp butter in a large pot over medium heat.
- Add chopped onion and cook 2–3 minutes until translucent.
- Make the Roux:
- Add remaining 4 tbsp butter to the pot. Once melted, sprinkle in flour and whisk for about 1 minute.
- Add Liquid:
- Slowly pour in chicken broth, about 1 cup at a time, whisking continuously until smooth.
- Repeat with heavy cream until fully incorporated. Cook 2 minutes, whisking constantly.
- Add Vegetables and Seasonings:
- Stir in broccoli, carrots, salt, paprika, garlic powder, dry mustard, and cayenne (if using).
- Simmer for 10–12 minutes until vegetables are tender.
- Blend the Soup:
- Use an immersion blender or transfer to a blender. Blend to your desired consistency, leaving some chunks if preferred.
- Add Cheese and Chicken:
- Gradually stir in cheddar cheese, 1/2 cup at a time, until fully melted.
- Fold in cubed chicken and taste for seasoning adjustments.
- Serve:
- Ladle soup into bowls and enjoy with crusty bread if desired.
Process Details
• Cooking the Chicken: Searing chicken separately locks in juices and keeps the soup creamy and light in color.
• Onion Base: Sautéing onions in butter adds sweetness and depth to the soup.
• Smooth Roux: Whisking flour into melted butter creates a silky base without lumps.
• Gradual Liquid Addition: Adding broth and cream slowly ensures the soup stays creamy.
• Vegetable Texture: Simmering broccoli and carrots until just tender keeps their flavor and bite.
• Cheese Integration: Melting cheese slowly prevents clumping and keeps it smooth.
• Final Assembly: Adding chicken last keeps it tender and juicy.
Tips for Success
• Use fresh, firm chicken breasts for the best texture.
• Roughly chop broccoli and carrots for a mix of smooth and chunky texture.
• Sharp cheddar gives the best flavor, but you can adjust to taste.
• Whisk constantly when adding flour and liquids to avoid lumps.
• Let chicken rest before cubing to retain juices.
• Use an immersion blender for convenience or a regular blender in batches.
Serving Ideas
• Comfort Bowl: Serve with crusty bread or dinner rolls for dipping.
• Family Dinner: Pair with a simple green salad for a complete meal.
• Extra Creamy: Add a dollop of sour cream or cream cheese when serving.
• Cozy Night: Garnish with extra broccoli florets or a sprinkle of paprika.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove.
• Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slowly on the stove over low heat. Add a splash of broth or cream to loosen if it thickens.
• Texture Tip: Cheese may separate slightly after freezing; stir gently to recombine.
Nutrition Info (Approximate per Serving)
• Calories: ~535
• Protein: ~27g
• Carbohydrates: ~15g
• Fat: ~42g
• Fiber: ~2g
• Sodium: ~860mg
• Sugar: ~4g
My Chicken Broccoli Cheddar Soup is a creamy, hearty, and satisfying meal that is perfect for weeknights or cozy family dinners. Every bite brings tender chicken, fresh vegetables, and rich, melted cheddar together in one comforting bowl.
I hope you enjoy making and sharing this soup as much as I do. Once you try it, it will likely become one of your favorite go-to recipes.
