Save to Pinterest My neighbor knocked on my door one rainy Tuesday holding a bag of broccoli from her garden, and I had leftover rotisserie chicken sitting in the fridge. I wasn't planning to cook anything fancy, but sometimes the best meals come together when you're just working with what you have. That soup turned into something I crave every time the weather turns cold. It's the kind of recipe that feels like a hug in a bowl, and it comes together faster than you'd think.
I made this for my kids on a night when everyone was grumpy and tired, and the kitchen filled with that warm, cheesy smell that made them stop complaining and start hovering near the stove. My daughter, who usually picks out every vegetable, ate two bowls without a single protest. That's when I knew this recipe was a keeper, not just because it tasted good, but because it brought a little peace to a chaotic evening.
Ingredients
- Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is your secret weapon here, saving you time and adding extra flavor from the seasoned skin.
- Fresh broccoli florets (2 cups, chopped): Cut them small so they cook evenly and become tender without turning mushy or staying too crunchy.
- Carrot (1 medium, peeled and diced): This adds a subtle sweetness and a pop of color that makes the soup feel more complete.
- Onion (1 small, finely chopped): The foundation of flavor that becomes sweet and mellow as it softens in the butter.
- Garlic (2 cloves, minced): Fresh garlic is worth the extra minute of chopping because it gives the soup a warmth that powder just can't match.
- Whole milk (2 cups): This creates the creamy base without making the soup feel too heavy or rich.
- Low-sodium chicken broth (2 cups): Control your salt levels and let the cheese and seasonings shine through.
- Sharp cheddar cheese (1 ½ cups, shredded): Shred it yourself from a block because pre-shredded cheese has coatings that can make your soup grainy instead of silky.
- Unsalted butter (2 tablespoons): The start of your roux and the reason your vegetables taste so good right from the beginning.
- All-purpose flour (2 tablespoons): This thickens the soup just enough to coat your spoon without turning it into a thick stew.
- Dried thyme (½ teaspoon): A little earthy note that makes the soup taste like you spent hours on it.
- Paprika (½ teaspoon): Adds a gentle warmth and a hint of color to the creamy base.
- Salt and black pepper: Taste as you go because the cheese and broth will add their own seasoning.
Instructions
- Start with the aromatics:
- Melt the butter in your large pot over medium heat and add the onion, carrot, and garlic, stirring them around until the kitchen smells amazing and the vegetables have softened, about 4 to 5 minutes. Don't rush this step because it builds the flavor foundation for everything that comes next.
- Build your roux:
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes, letting it cook out that raw flour taste and turn into a golden paste. This is what's going to thicken your soup and give it that velvety texture.
- Add the liquids:
- Slowly whisk in the chicken broth and milk, making sure you break up any lumps as you go. Keep whisking until everything is smooth and combined, and you'll feel the mixture start to thicken slightly.
- Simmer with the broccoli:
- Stir in the broccoli, thyme, paprika, salt, and pepper, then bring everything to a gentle simmer. Let it cook for 10 to 12 minutes until the broccoli is tender and the soup has thickened up nicely.
- Add the chicken:
- Stir in your cooked chicken and let it simmer for another 5 minutes so it heats through and soaks up all those creamy flavors. This is when the soup really starts to come together.
- Melt in the cheese:
- Remove the pot from the heat and gradually stir in the shredded cheddar, letting each handful melt completely before adding more. The residual heat will melt it perfectly without making the cheese seize up or get stringy.
- Taste and serve:
- Give it a taste and adjust the salt and pepper if needed, then ladle it into bowls while it's still steaming hot. Top with extra cheese or fresh herbs if you're feeling fancy.
Save to Pinterest The first time I brought this soup to a potluck, someone asked if I'd picked it up from a restaurant because it looked too good to be homemade. I laughed and told them it took less time than waiting in a drive-through line. That's the magic of this recipe—it tastes like you fussed, but really you just let good ingredients do their thing.
Making It Your Own
I've made this soup a dozen different ways depending on what's in my fridge. Sometimes I swap cauliflower for half the broccoli, or I'll throw in diced potatoes for extra heartiness. You can use turkey instead of chicken, or even skip the meat entirely and double up on vegetables. The base is forgiving enough that you can experiment without worrying about ruining anything.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, though it tends to thicken as it sits. When you reheat it, do it gently over low heat and whisk in a splash of milk or broth to bring back that creamy consistency. I've found that reheating individual portions in the microwave works just fine too, stirring halfway through to keep it smooth.
Serving Suggestions
I love serving this with a hunk of crusty bread for dipping, or sometimes I'll make a quick batch of garlic bread to go alongside. A simple green salad with a tangy vinaigrette cuts through the richness nicely if you want to balance things out.
- Top each bowl with a sprinkle of extra sharp cheddar and a crack of fresh black pepper.
- Add a handful of crispy bacon bits or croutons for texture if you're in the mood.
- Pair it with a light white wine or just a cold glass of water with lemon.
Save to Pinterest This soup has become my go-to whenever someone needs comfort or I just want something warm and easy after a long day. I hope it finds a spot in your rotation too.
Common Recipe Questions
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw it first and pat dry to remove excess moisture. Add it at the same point in cooking, though it may require slightly less time since it's pre-softened.
- → How do I make this soup gluten-free?
Simply substitute cornstarch or a gluten-free flour blend for the all-purpose flour in the roux. Ensure your chicken broth is certified gluten-free, and verify all other ingredients are free from gluten contamination.
- → What type of cheddar cheese works best?
Sharp cheddar provides the most flavor, but mild cheddar is also excellent if you prefer a gentler taste. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that may affect the soup's smoothness.
- → Can I make this ahead and reheat it?
Absolutely. Store the cooled soup in airtight containers for up to three days. Reheat gently over low heat, stirring occasionally. If it thickens too much, thin with additional broth or milk.
- → What vegetables can I add for variation?
Diced potatoes, cauliflower, celery, or even mushrooms pair beautifully. Add firmer vegetables earlier in cooking so they soften properly. Red bell peppers or spinach work great added near the end.
- → Is this soup suitable for meal prep?
Yes, this soup freezes well for up to two months. Cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat gently, adjusting consistency with broth as needed.