Creamy Chicken Broccoli Cheddar Soup

My neighbor showed up at my door one freezing afternoon with a thermometer reading and a complaint about her kitchen being too cold to cook. I laughed and invited her in, where I had this exact soup simmering on the stove, and within twenty minutes she was sitting at my counter with a steaming bowl, suddenly too warm and content to worry about heating bills. That moment taught me that sometimes the best meals are the ones that solve problems you didn't know you had.

Years ago I made this for my sister after she'd had a rough week at work, and she texted me the next day saying she'd had it for breakfast, lunch, and dinner. That's when I realized this soup crosses every boundary—it's sophisticated enough for guests but honest enough for yourself on a Tuesday night.

Ingredients

• Cooked chicken breast: Two cups is enough to make the soup feel substantial, and using store-bought rotisserie chicken saves you time without sacrificing flavor or that satisfying protein hit.
• Fresh broccoli florets: Chop them into bite-sized pieces so they cook evenly and feel manageable on the spoon, keeping their slight firmness through the simmering time.
• Carrot and onion: The carrot adds natural sweetness that balances the cheese, while the onion dissolves almost entirely into the broth, creating a subtle foundation nobody can quite name.
• Garlic: Two cloves minced fine will give you that warm, savory depth without making the soup taste garlicky.
• Whole milk: Don't skip this for water or cream—the milk is what makes the soup feel silky without being heavy.
• Low-sodium chicken broth: This is your control over the final salt level, so choose a quality one that tastes like actual chicken.
• Sharp cheddar cheese: The sharpness cuts through the creaminess and keeps every spoonful interesting; mild cheddar will make the soup taste one-note.
• Unsalted butter: A gentle base for building your roux, giving you control over seasoning as you go.
• All-purpose flour: This creates the roux that thickens the soup to exactly the right consistency, not gloppy but never watery.
• Dried thyme and paprika: Thyme is subtle and earthy while paprika adds color and a whisper of smokiness that makes people ask what your secret is.
• Salt and black pepper: Save these for tasting at the end—your broth is already salted, and you'll want to adjust carefully.

Instructions

Start your base:

Melt the butter in your pot over medium heat until it's foaming and smells nutty. Add the onion, carrot, and garlic, stirring occasionally, letting them soften into the butter without browning—this takes about four to five minutes and fills your kitchen with that warm, savory aroma.

Build your roux:

Sprinkle the flour over the vegetables and stir constantly for a minute or two until it smells toasted and looks like damp sand. This step prevents lumps later and gives the soup that silky, professional texture.

Add the liquids:

Pour in the broth slowly while whisking, then add the milk, watching for any lumps and breaking them apart as you go. It'll look thin at first, but trust the process.

Cook the broccoli:

Add your broccoli florets along with the thyme, paprika, salt, and pepper, then bring everything to a gentle simmer. Let it bubble softly for ten to twelve minutes until the broccoli turns bright green and fork-tender, but still holds its shape.

Bring in the chicken:

Stir in your cooked chicken and simmer for another five minutes so it absorbs some of the brothy, herbaceous flavor. This isn't about cooking the chicken through; it's about letting it marry into the soup.

Melt in the cheese:

Remove the pot from heat and add the shredded cheddar in handfuls, stirring gently after each addition until it melts completely. Cold soup means the cheese won't melt smoothly, so waiting for this step matters.

Taste and finish:

Give it a taste, adjust the salt and pepper if needed, and serve it hot in bowls. A sprinkle of extra cheese or fresh herbs on top makes it feel finished, though it's perfect on its own.

Save

I once made this soup for a dinner party where someone mentioned being overwhelmed by life, and by the time everyone was finished eating, the conversation had shifted to something lighter and kinder. Food has this quiet power to hold space for people, and this soup seems to do it better than most.

Making It Your Own

This recipe is a canvas, not a rule book. I've watched friends add diced potatoes for more substance, swap half the broccoli for cauliflower, or even throw in a handful of spinach at the end. The structure stays strong enough to handle changes, so play with what sounds good to you.

Serving and Storage

Serve this with crusty bread for soaking up every last drop, or pair it with a light salad to keep things balanced. This soup stores beautifully in the refrigerator for up to four days and freezes well for a month, though I find I rarely get the chance because it tends to disappear quickly.

Why This Soup Works

There's something about the combination of tender vegetables, warm cheese, and lean protein that feels complete without being heavy. The soup is forgiving enough for a weeknight and impressive enough to serve when someone needs comfort.

• The roux technique gives you a soup with real body, not watery broth masquerading as soup.
• Sharp cheddar keeps the flavors bright instead of letting everything blur into one creamy note.
• This soup stays good for days, so making a double batch on Sunday means Wednesday dinner is already waiting.

Save

This soup is proof that simple ingredients and straightforward technique create something that feels like home. Make it once and you'll find yourself reaching for it again and again.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. Prepare the soup completely and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of milk if it thickens too much.

→ What's the best way to achieve the creamiest texture?

Blend half the soup after the broccoli is tender but before adding cheese and chicken. This creates a luxurious base while keeping hearty chunks for texture.

→ Can I freeze this soup?

Freezing works best before adding the cheese. Cool the soup completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight, reheat, then stir in the cheese.

→ What type of chicken works best?

Rotisserie chicken offers excellent flavor and convenience. Alternatively, poach boneless breasts or use leftover roasted chicken. Shredded or diced both work beautifully.

→ How can I make this soup lighter?

Substitute half the whole milk with unsweetened almond milk or use reduced-fat cheddar. The flour roux still provides creamy body without excessive fat.

→ What vegetables can I add or substitute?

Cauliflower works seamlessly instead of broccoli. Diced potatoes add heartiness, or try spinach for extra nutrients. Keep proportions similar for best results.