Creamy Chicken Broccoli Cheddar Soup (Print Version)

Creamy soup with tender chicken, fresh broccoli, and melted cheddar cheese. A comforting, protein-packed meal 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 and 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 Make It:

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

# Additional Tips::

01 -
  • It tastes like the fancy soup from your favorite cafe but costs a fraction of the price and takes less than an hour.
  • You get vegetables, protein, and that melty cheese comfort all in one spoonful without any guilt.
  • Leftovers taste even better the next day when all the flavors have melded together overnight.
  • It's flexible enough to handle whatever vegetables or cheese you have hiding in your crisper drawer.
02 -
  • Always shred your own cheese from a block because the pre-shredded stuff has anti-caking agents that will make your soup grainy instead of smooth.
  • Remove the pot from heat before adding the cheese or it can break and turn oily instead of melting into that creamy dream.
  • If your soup gets too thick as it sits, just whisk in a little extra broth or milk to loosen it back up.
03 -
  • Blend half the soup with an immersion blender before adding the cheese and chicken if you want an ultra-creamy base with some chunky texture.
  • Use low-sodium broth so you can control the salt level, especially since the cheese adds its own salty punch.
  • Let the soup rest for five minutes after you finish cooking so the flavors settle and the cheese fully incorporates.
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