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Chicken Broccoli Cheddar Soup Recipe

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4.1 from 64 reviews

This Chicken Broccoli Cheddar Soup is a comforting, creamy bowl of goodness packed with tender chicken, fresh broccoli, and melted cheddar cheese. Perfect for chilly days or when you need a hearty, homemade meal that's both flavorful and satisfying.

Ingredients

Sauté Base

  • 2 tablespoons olive oil
  • 1 yellow or white onion, diced
  • 2 cups carrots, shredded
  • 3 cloves garlic, minced

Soup Thickening

  • 2 tablespoons butter
  • ¼ cup all-purpose flour

Liquids & Broth

  • 4 cups chicken broth
  • 2 cups milk

Main Ingredients

  • 2 cups broccoli florets
  • 2 cups cooked shredded or chopped chicken
  • 2 cups shredded cheddar cheese

Seasonings

  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add diced onion and shredded carrots, cooking for about 5-7 minutes until softened. Add minced garlic in the last minute and sauté until fragrant.
  2. Make Roux: Stir in the butter and allow it to melt. Sprinkle the flour evenly over the vegetables and stir continuously for 2-3 minutes to cook the flour without browning it, creating a roux to thicken the soup.
  3. Add Broth and Broccoli: Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a gentle boil, then add the broccoli florets. Reduce heat and let simmer until the broccoli is tender, about 8-10 minutes.
  4. Incorporate Milk and Chicken: Slowly pour in the milk while stirring continuously to keep the soup smooth. Add the shredded chicken and continue to simmer for another 5 minutes, allowing the flavors to meld.
  5. Add Cheese and Season: Turn off the heat and stir in the shredded cheddar cheese until fully melted. Season with salt and pepper to taste. If the soup is too thick, add a splash of milk or broth to reach desired consistency.
  6. Serve: Ladle the soup into bowls and serve warm, optionally garnished with extra cheddar cheese or fresh herbs.

Notes

  • Shred the chicken from leftover cooked chicken or roast chicken for convenience.
  • For a thicker soup, reduce the milk slightly; for a thinner soup, add more broth or milk.
  • Use sharp cheddar cheese for a more pronounced flavor.
  • Can be stored in the refrigerator up to 3 days; reheat gently to avoid curdling.
  • To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Find it online: https://recipethrive.com/chicken-broccoli-cheddar-soup-recipe/