Creamy Chicken Broccoli Cheddar Soup: A Rich and Simple Comfort Meal

Creamy Chicken Broccoli Cheddar Soup is the kind of dish that brings warmth to the table with ease. It’s wholesome, deeply flavorful, and built around three familiar ingredients that always satisfy—tender chicken, vibrant broccoli, and melty cheddar cheese. The combination of textures and creamy richness makes it a classic for good reason.

This soup delivers on every level: it’s hearty but not heavy, comforting but not boring. As it simmers, the aroma of sautéed garlic, buttery onions, and slowly melting cheese fills the air, hinting at the cozy bowl that’s soon to follow. Broccoli stays slightly firm for texture, chicken brings substance, and cheddar binds it all together with a creamy finish.

Whether you’re making dinner for the family or prepping meals for the week, this soup is a go-to that’s as satisfying as it is easy to make.

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Ingredient Breakdown

Each component of this soup contributes something special, and the balance is what makes it so enjoyable.

Chicken
Use boneless skinless chicken breasts or thighs. Breasts are lean and mild, while thighs are juicier and add deeper flavor. Already-cooked chicken—like shredded rotisserie—is a smart shortcut and works just as well.

Broccoli
Fresh broccoli gives the best texture and color. Chop it into small florets so it cooks quickly and evenly. Frozen broccoli is acceptable, but make sure it’s thawed and patted dry before adding it to avoid diluting the broth.

Cheddar Cheese
Go for sharp cheddar—it melts smoothly and has the bold flavor that holds up well in a creamy soup. Grate it fresh for best results. Pre-shredded varieties can contain additives that interfere with melting.

Butter
Butter adds depth and richness. It’s used for sautéing the vegetables and creating a roux, which thickens the soup and creates a silky base.

Onion and Garlic
These two add layers of flavor that bring the soup to life. Onion brings sweetness and body, while garlic adds a savory aroma. A yellow or white onion works well.

Flour
A bit of all-purpose flour cooked into the butter helps create a thick, smooth texture. It binds the liquid with the cheese and gives the soup its satisfying body.

Chicken Broth
This is the foundation of the soup’s flavor. Choose a low-sodium broth so you can control the salt. It enhances the chicken and balances the richness of the dairy.

Milk and Cream
Whole milk provides a creamy consistency without being too heavy. A little heavy cream stirred in at the end gives the soup its rich, luxurious mouthfeel.

Seasonings
Salt and pepper are a given. A touch of ground nutmeg might seem subtle, but it adds warmth that complements the cheddar and broccoli beautifully.

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How to Make It

1. Prepare your ingredients
Dice the onion, mince the garlic, chop the broccoli, cube the chicken, and shred the cheese. Having everything prepped keeps things moving smoothly once the pot is hot.

2. Cook the chicken
In a large pot, melt 1 tablespoon of butter over medium heat. Add the cubed chicken, season with salt and pepper, and cook for 6–8 minutes or until golden and fully cooked. Remove from the pot and set aside.

3. Sauté aromatics
Add the remaining tablespoon of butter. Cook the onion for 4–5 minutes, stirring occasionally, until soft. Add the garlic and cook for another 30 seconds until fragrant.

4. Make the roux
Sprinkle in the flour and stir constantly for about 2 minutes. The mixture will form a thick paste—this is what gives the soup its thickness and silky feel.

5. Add broth and milk
Slowly whisk in the chicken broth, breaking up the roux so it dissolves completely. Then pour in the milk and stir. Bring the soup to a light simmer, stirring often.

6. Add the broccoli
Once simmering, stir in the chopped broccoli. Let it cook for about 8–10 minutes, until it’s just tender and still a vibrant green.

7. Return chicken to the pot
Add the cooked chicken back in. Let it warm through for 2–3 minutes so the flavors meld.

8. Stir in cheese and cream
Reduce the heat to low. Add the shredded cheese gradually, stirring between each addition until melted. Then stir in the cream and a pinch of nutmeg. Mix until smooth and creamy.

9. Taste and adjust
Taste the soup and season with more salt or pepper if needed. Serve warm, optionally topped with more cheese or herbs.

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Optional Changes & Flavor Ideas

• Meatless Version: Replace the chicken with extra vegetables or white beans for protein. Use vegetable broth instead of chicken broth.

• Low-Carb Swap: Omit the flour and allow the cheese and cream to thicken the soup naturally, or use a low-carb thickener like xanthan gum.

• Add More Veggies: Carrots, celery, or cauliflower can be added for extra nutrition and variety.

• Cheese Variations: Try a mix of sharp cheddar and gouda or use pepper jack for a mild kick.

• Make It Spicy: Stir in a dash of hot sauce or a pinch of crushed red pepper flakes.

• Herb Additions: Fresh thyme, parsley, or a bay leaf can enhance the soup’s aroma and flavor.

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Serving Suggestions

This soup is a complete meal on its own but pairs wonderfully with a few simple sides.

Serve with a crusty baguette, warm dinner rolls, or cheesy garlic bread to soak up the creamy broth. A fresh garden salad with lemon vinaigrette adds contrast and balance.

For drinks, a crisp cider, iced tea, or dry white wine like Sauvignon Blanc works well to cut through the richness.

Creamy Chicken Broccoli Cheddar Soup is perfect for chilly evenings, family dinners, or weekend lunches. It stores well, making it great for meal prep and leftovers.

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Nutrition Notes

This soup delivers a good mix of macronutrients—protein from chicken, calcium from cheddar, and fiber and vitamins from broccoli. While rich in flavor, it can be adjusted easily to meet dietary goals.

To lighten it up, reduce the cheese slightly and use low-fat milk. To make it more filling, serve with a side of whole grain bread or bulk it up with extra veggies.

Portion size is key—because this soup is thick and hearty, smaller servings still feel satisfying.

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Frequently Asked Questions

1. Can this soup be frozen?
Yes, but keep in mind that dairy-based soups can separate when thawed. Let the soup cool before freezing, and when reheating, warm it slowly over low heat while stirring. Add a splash of milk if it looks separated.

2. What’s the best way to reheat leftovers?
Reheat on the stovetop over medium-low heat, stirring often. Avoid high heat to keep the cheese from breaking. In the microwave, heat in short bursts and stir in between.

3. Is this recipe suitable for slow cookers?
Yes, with a few adjustments. Cook the aromatics and chicken on the stove first, then add to a slow cooker with broth and milk. Cook on low for 4 hours. Add cheese and cream in the last 15–20 minutes and stir gently.

4. Can I skip the cream?
Absolutely. You can use extra milk or a splash of half-and-half instead. The soup will be a little lighter but still flavorful and creamy.

5. How can I make it gluten-free?
Replace the flour with gluten-free all-purpose flour or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added during the last 10 minutes of simmering.

6. Will pre-cooked chicken work?
Yes, it’s a great time-saver. Shred or dice your cooked chicken and stir it in during the final few minutes so it heats through without drying out.

7. Why isn’t my cheese melting properly?
Make sure you reduce the heat before adding the cheese. Add it gradually and stir constantly. Avoid boiling once the cheese is in the soup to prevent curdling or graininess.

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